One of my favourite food writer's is Ruth Reichl (Garlic & Sapphire's), she is also the food editor for Gourmet Weekly N.Y. I never miss the chance to read the recipes and publications from the weekly email I receive from Gourmet Weekly.
I found this recipe on gourmet weekly and wanted to share it with you as I have a slight obsession with cashews and Gourmet sandwiches. I have converted the measurements to Australian standard to make it easier for you!
MAY 14, 2009
CASHEW CHUTNEY SPREAD
MAKES ABOUT 2½ CUPS
ACTIVE TIME: 15 MIN
START TO FINISH: 15 MIN
The sweet mango chutney and curry powder in this rich spread transform an ordinary sandwich into something sublime. We also like it as a topping for crackers or as a dip for vegetables.
2 cups salted roasted cashews, divided
1 rounded tsp Madras curry powder
1 x 250g package cream cheese, softened
2 (1 cup) medium carrots, finely chopped
30g mango chutney, large pieces finely chopped
Pulse 1 cup cashews in a food processor until finely chopped (do not grind to a paste). Transfer to a bowl. Process remaining cup cashews with curry powder, ½ tsp salt, and ¼ tsp pepper until finely ground and beginning to clump. Add cream cheese and purée until smooth. Add to chopped nuts along with carrots and chutney, then stir until combined well. Season to taste with salt.
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love amie x
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