Pudges Honey Cashew Sauce Recipes

Steps:

• Steam green beans until tender, drain and set aside in saucepan. In a skillet (small), sauté cashews and butter on low heat for 5 minutes (watch closely, you don't want to burn the cashews).
• Add honey and cook 1 more minute, stirring constantly. Pour over beans and toss to coat.

Steps:

• Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice.
• Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.

Steps:

• Grind the cashews with the sesame seeds in a food processor. Add in the tomatoes,cilantro, lime juice, coriander, garlic,turmeric, salt, sucanat, and cayenne. Blend, then add in the stock and blend until fairly smooth.
• Put both the puree and the cauliflower in a large sized saute pan and bring to a simmer.
• Reduce the heat to medium low, cover, and simmer for about 10 minutes. If needed at this pont, add in another 2 tablespoons of stock (or water) to prevent curry from sticking.
• Keep cooking for another 5 minutes, or until the cauliflower is done to your liking, It'll depend on how small you chopped it in the first place, I like mine in pretty good sized pieces.
• Add in the peas, and cook to tender. I prefer peas with the vibrant color still, so I would just barely thaw them in the cauliflower/cashew sauce.
• If you use frozen peas with ice crystals on them, rinse the ice off in a strainer before adding to prevent the ice from diluting the dish.

Steps:

• Cut the chicken into pieces. I generally go for very slender, flat pieces perhaps an inch or so in diameter.
• Heat the oil in a large saucepan. Add the onions, garlic, ginger and chilies/pepper and fry over medium heat until the onions are browned.
• Add the curry powder, garam-masala, salt, turmeric, paprika, and cashew paste and stir thoroughly. Cook for 5 minutes, until the oil separates from the masala.
• Add the stock, mix, and cook for 3 minutes. Mix in the non-dairy cream (Riches or equivalent), margarine, tomatoes and chicken and stir thoroughly.
• Cover and simmer for 40 minutes, until the chicken is tender, stirring occasionally and checking to be sure the sauce does not stick to the bottom of the pan.
• Garnish with cilantro leaves.

Steps:

• Pre-heat the oven to 400* F. Cut-the tops off the peppers and save. Remove the seeds. Simmer the pepper bases in water for 5 minutes to soften, then drain and refresh in cold water. Use 1 tbls. of olive oil to oil an ovenproof dish and brush the pepper bases and tops.
• Heat the remaining oil in a medium saucepan. Saute the onion and garlic for 4 minutes until softened. Add the rice and stir for 1 minute to coat with oil.
• Add the stock to the turmeric and lemon juice, cover, bring to the boil, and simmer, covered, for 20 minutes until the rice is tender. Remove from the heat. Add the peas, tomatoes, olives and basil leaves. Stir to combine all the ingredients and season to taste.
• Spoon the mixture into the pepper bases and cover with the tops. Bake for 15-20 minutes, until the tops of the peppers are tender and golden.
• For the sauce:.
• Saute the onion in the olive oil until soft. Meanwhile blend well the ground cashew nuts, stock cube and water in a blender. Add the contents of the blender to the onions and heat gently for 2-3 minutes stirring all the time. Return the mixture to the blender and blend until smooth. Re-heat the sauce gently, adding more water if a thinner consistency is desired.
• This is good served with an Italian tomato salad and garlic bread.

Steps:

• Heat salt, garlic, ginger and pepper in oil.
• Add water and honey and boil until honey dissolves.
• Mix cornstarch with 3 tsp water until dissolved.
• Slowly stir cornstarch water in honey mixture and whisk until desired consistancy.
• Just before sauce is desired thickness, add cashews and green onions.
• Serve immediately.

Steps:

• Preheat oven to 180.C.
• Line a baking tray with non-stick baking paper.
• Combine last 4 ingredients and pour over cashews, toss to coat.
• Spread the cashew mixture over the lined tray and bake for 8-10 mins, stirring once, or until golden.
• Set aside to cool & store in an airtight container.

Steps:

• In a small bowl, whisk 1 tbs water wit hcornstarch until smooth. Whisk in honey, soy sauce, and broth.
• Warm oil in a large skillet over high heat. Add onion, garlic, ginger, and crushed red pepper; cook for 30 seconds, stirring constantly.
• Add chicken and stir-fry until opaque, 5-6 minutes. Add snow peas, bell pepper and cashews, and continue stir-frying for 1-2 minutes. Stir reserved sauce and pour it in to skillet. Cook for 1-2 minutes longer, stirring constantly, until sauce is bubbling and has thickened. Drizzle with sesame oil and serve over rice if desired.