Cashew Crunch
Katie Sanderson
3 jars
10 minutes
10 minutes
Condiment
The inspiration for this recipe came from the delicious Koyo Noodle bar in Soho about 9 years ago. They had a delightful udon mushroom dish that had a thick walnut miso paste on top. Un-assuming at first glance but utterly divine.It became part of our arsenal of sauces and homemade condiments that formed the basis of our cooking for many years then morphed into cashew crunch which found its way into your cupboards. We have stopped making it for the time being as we just could'nt get the right shelf life but urge you to give it a go at home.
This recipe is based on our regular 290ml jar so just re-use one of them if you have.
Ingredients
315 g cashew
75g sunflower seeds
60g sesame seeds
240 ml sunflower oil
6 garlic cloves
6 Tablespoons of sesame oil
3 big Tablespoons of miso ( i like miso tasty)
3 Tablespoons of Tamari or soya
3 Tablespoons of Maple
Salt and pepper
Directions
First roast your cashews, sunflower and sesame seeds until browned but not too dark. Roughly 8 – 10 minutes at 170c but every oven is different so just keep an eye.
Peel and chop your garlic into thin slices with a bit of focus on uniformity-ish so you achieve even cooking.
Put a small pot of sunflower oil on the heat and wait for it to reach 120c *If you don't have a thermometer then just test wether the oil is hot enough by placing a piece of garlic in the hot oil. It should rise to the top and sizzle immediately when it’s good to go. Watch over the pot as this part happens fast and have a bowl and a metal sieve at the ready.
Once slightly coloured pour the hot oil cautiously through the sieve. You will have hot oil in your bowl and crispy garlic in your sieve.
This oil now has a lovely garlic taste and can be used as your base oil. Give it a few minutes to cool down slightly.
Then, to the oil add your toasted cashews, sunflower seeds, sesame seeds, sesame oil, maple syrup, fried garlic, salt, pepper, tamari & miso. Stir it all together and ask yourself if you'd like it more salty (add tamari) or more sweet (add maple) or more miso-ey (you got this)
Jar, label and Enjoy.
