Cooking, Recipe and Food Blog
Served warm or cold, this dish is delicious for Lunch or dinner. To mix it up, try a different flavour of stock, and different herbs.
To Serve 4
250g Cous Cous
200g Fruit and Nut Mix (Peanuts, Sultanas, Raisins, Brazil Nuts, Almonds, etc.)
1 tsp paprika
700ml Vegetable Stock
1.Toast the Cous Cous, Fruit and Nuts and paprika in a heavy bottomed pan for a few minutes.
2.Slowly add the Vegetable Stock, turn the heat down until simmering
3.Cook until the Cous Cous is tender.
Ideal Served with Coffee, or as a dish on a big spread for a party
150g Large Cashews
30g Black Pepper
200g Sugar
1. Roughly chop the cashews and lay them out onto a sheet of non-stick baking paper.
2. Place the Sugar into a Frying pan over a medium heat, and gently heat until it begins to caramelise. DO NOT stir, just swirl the pan so that it’s evenly spread.
3. Add the pepper
4. Keep swirling the pan until all the sugar is evenly spread and turned a caramel colour
5. Pour over the chopped nuts, and leave to set.
6. Snap into pieces, and serve how you like!