Tomato & Cashew Paste
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.
Cut the top of <quantity>1<unit>head</unit></quantity> 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 <quantity>4</quantity> 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 <quantity>2<unit>tbsp</unit></quantity> of rough cut sun-dried tomatoes
Add <quantity>2<unit>tbsp</unit></quantity> of cashew nuts
Begin to crush
Add flaky salt to taste
Tear <quantity>1</quantity> morita chili
Crush mixture
Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil
Add <quantity>1<unit>tbsp</unit></quantity> 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!
I'm here to answer any questions you have about Tomato & Cashew Paste. Try me!