Tomato & Cashew Paste
50m
This savory paste is essential for your pantry arsenal. You can swap ingredients and it will keep for 2 weeks in the fridge. If you add more chilies, it can be a vegan substitution for 'Nduja the Calabrian delicacy.
Inspired by 'Nduja, this delicious, complex and smokey vegan condiment is perfect to level up your next barbecue with friends!
Cut the top of 1 head of garlic
Wrap garlic head in aluminum foil
Roast garlic head on the embers for 20m until half cooked
Turn garlic head and cook for 20m until tender
Remove garlic head from the fire and unwrap
Squeeze out garlic cloves into mortar
Trim 4 spring onions and keep the heads
Char spring onion bulbs on embers until tender
Remove charred outer layer
Slice barbecued spring onions
Add sliced spring onions
Add 2 tbsp of rough cut sun-dried tomatoes
Add 2 tbsp of cashew nuts
Begin to crush
Add flaky salt to taste
Tear 1 morita chili
Crush mixture
Add 2 tbsp of extra virgin olive oil
Add 1 tbsp of apple cider vinegar
Grind into chunky paste. Tomato and Cashew Paste is ready
It's great for sandwiches, as a flavor booster for a stew or the base for a pasta sauce!
Yield 300 g
Sun-dried Tomato
2 tbsp
Cashew Nut
2 tbsp
Morita Chili
1
Spring Onion
4 bulbs
Garlic
1 head
Apple Cider Vinegar
1 tbsp
Flaky Salt
to taste
Olive Oil
2 tbsp
Equipment
Mortar and Pestle