Most nuts taste better baked (I prefer pistachios directly from the shell and nuts directly from their shell). Walnuts do not like to bake better than the worst hues, while almonds need to keep burning around the pot if they do not burn. Cashew is a very devil to get even roasted, it is best to use a little oil and salt roasted. Hazelnuts, like the desserts that follow, moist the breadcrumb while baking to triple its taste.
But one of the best dishes on my desk this week is seafood from s seafood and seasoned pork, crackled with roasted almonds. This is something I will do again.
Squid and sausage, almond picada
500 grams of squid, ready
200 grams of sausage, mild or Dulceme
250 grams of tomatoes
150 grams of cherry tomatoes
Garlic 2 cloves
50 grams of almonds,
2 tablespoons parsley, chopped
3 tablespoons dill, chopped
Thoroughly inspect the squid to remove any ink or debris. Remove tentacle and set aside. Tear off the body bag, flatten it, and cut into square about 4cm on each side. Dry the squid on the kitchen paper.
Cut the sausage into a 1 cm circle. Cut the tomatoes to 2 cm in size and cut the cherry tomatoes into small pieces in a small bowl. Peel and chop garlic.
Bake almonds in a dry, light pan and gently throw them into pale gold. Then roughly chop them, or put them in your hands.
Remove the flavor from the lemon, add in almonds, then chopped parsley and dill. Throw the ingredients together and set aside.
Place the pan in moderate temperature, add the sliced ??sausage, and fry for a short time until the fat melts and the sausage pieces are s. sound. Dump half the fat, put the pot back to heat, add garlic. Let the garlic cook for a minute or two until it begins to change color, then heat and add squid and tentacles. Let it cook for 2-3 minutes until golden.
Add chopped tomatoes and let them cook for only a minute or two, moving everything regularly so that there is nothing to burn. Transfer the squid to a plate or warm plate and sprinkle the pie on top.
Brown butter and figs friands
The observation here is the browning of the butter. You need to turn the color of the butter into a rich hazelnut brown, but stop before it burns. Take a closer look If there are any dark spots, pour the butter into a fine sieve.
180 grams of butter
Ordinary flour 50 grams
180 grams of powdered sugar
100 grams of hazelnut, peeled
1 teaspoon lemon peel
Egg white 5
Fig 3, mature
Set the oven to 200 / gas mark 6. Gently apply 12 butter bun to butter. Small butter melts with moderate heat. When the butter first foam and then calm down, began to become deep gold, carefully observed. Once the butter turns pecan, it smells nutty and roasted and is immediately removed from the heat and set aside.
In a warm, shallow pan, roast hazelnuts until golden brown. Moving them regularly in the pan will help them to evenly brown. Prompt them to the food processor and handle the fine bread crumbs. They should be better than the commercially-baked almonds.
Sift flour and powdered sugar into a large mixing bowl, then stir in 1 tablespoon of ground hazelnut. Stir in lemon peel. Remove the hardened stems from the figs, then cut each fig from 6 to 6 in the stem. In another bowl, hit the protein until they reach a soft, irregular foam.
Dried in the raw material, then poured whipped egg white, along with melted butter. Gently but thoroughly mix the ingredients and pour into a butter jar. Place a few pieces of figs in each jar, then sprinkle the remaining almonds on top.
Bake for 10-15 minutes in a preheated oven until golden brown. The surface should be crisp. Remove from the oven and let stand for 10 minutes, then slide the palette knife to the edge and remove them from the can.