December 4, 2013

Sri Lankan Devilled Cashew Nuts

Beer & Food
The perfect match
With the almost endless variety of beers available today, it’s possible to find a beer to suit every occasion, every mood and most importantly, every food. In fact, one of the most enjoyable aspects of beer is the pleasure to be found in pairing it with a great meal.
In this issue celebrity chef Peter Kuruvita takes us to his ancestral home of Sri Lanka to create a dish that was made to accompany beer called Devilled Cashew Nuts. Peter suggests James Squires Pilsener, which has beautiful spicy overtones and is a great combination. Every single bar and hotel in the whole of Sri Lanka serves Devilled Cashew Nuts.

•    100 ml
of vegetable oil
•    300 g
raw unsalted cashew nuts
•    2
sprigs of fresh curry leaves
•    ½ tsp
chilli powder
•    ½ tsp
ground black pepper
•    ½ tsp

Heat the oil in a heavy based pan until smokey. Add the cashew nuts and shallow fry, moving the nuts around with a slotted spoon so that they cook evenly, until golden brown. Add the curry leaves and strain the oil.
Place the nuts and curry leaves in a bowl. Add the chilli, pepper and salt, and toss to combine. Transfer to a bowl and serve.

Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55 – 60 g, unless specified.
Beer match Four ‘Wives’ Pilsner.
Four Wives Pilsner
5.0% ABV
This Pilsener is brewed using Pale and Munich malts and Saaz hops to create an authentic brew of sparkling golden brilliance, distinctive floral hop aroma and enticing spicy finish.

For more recipes using James Squire beer, visit:

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