NZ Life & Leisure - - Annabel Langbein -

Pre­heat oven to 180˚C. Place 2 cups blanched al­monds in a shal­low bak­ing tray. Heat 2 ta­ble­spoons olive oil and siz­zle I fat clove gar­lic (sliced thinly) gen­tly for a minute or two just to soften with­out brown­ing. Toss gar­lic oil, 1 tea­spoon smoked pa­prika, ½ tea­spoon pi­ment es­pelette (or a gen­er­ous pinch chilli flakes) and 1 tea­spoon salt to com­bine, then take off heat. Spread out in tray and roast in oven un­til fra­grant and golden, about 15 min­utes. Al­low to cool be­fore stor­ing in a sealed jar. They will keep for sev­eral weeks. Makes 2 cups

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