Tamarind Spiced Nuts With Mint Food

TAMARI-SPICED NUTS

Steps:

• Preheat the oven to 325 degrees F.
• Spread the nuts on a small rimmed baking sheet and roast for 15 minutes. Meanwhile, in a medium bowl, stir together the tamari, sugar, sesame oil and Calabrian chili paste. Add the hot nuts to the bowl and toss well to coat. Spread the nuts back out on the baking sheet and sprinkle with the salt. Roast until golden brown and fragrant, stirring every 5 minutes, about 15 minutes more.

TAMARIND SPICED NUTS WITH MINT

Steps:

• Heat oven to 300 degrees.
• In a medium pot, melt butter, honey, brown sugar, tomato paste and tamarind. Add nuts, coconut, cayenne, garam masala and salt and toss until coated. Spread on baking sheet.
• Bake for about 25 minutes, stirring occasionally, until mixture is toasted and sugars have begun to caramelize. Sprinkle nuts lightly with salt and let cool completely. Before serving, break up nuts and sprinkle with mint. (Nuts can be stored in an airtight container up to 2 weeks, but don't add mint until serving.)

TAMARIND AUBERGINE WITH BLACK RICE, MINT & FETA

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut the aubergines in half lengthways and, with the tip of a knife, score the flesh deeply in a criss-cross diamond pattern - but don't pierce the skin. Press on the edges of the halves to open the cuts. In a small bowl, combine the tamarind paste and sesame oil. Brush the mixture over the aubergine, pushing it into the cuts. Place on a baking tray, sprinkle over the chilli and sesame seeds, then roast, cut-side up, for 25-35 mins or until the flesh is really soft.
• Put the rice in a small sieve and wash under running water for 1 min until the water runs clear. Tip the rice into a small saucepan and add 650ml cold water. Bring to the boil, reduce the heat and simmer for about 35 mins until the rice is tender. Drain under cold running water.
• Make the dressing by whisking all the ingredients together with a pinch of salt. Adjust the seasoning to taste, adding a little more sugar, salt or lime juice, if you like.
• In a big bowl, mix together the black rice, spring onions, feta, mint, chopped coriander, and the lime zest and dressing. Sprinkle the reserved coriander leaves over the aubergine halves and serve with the rice.