Roasted Nuts and Bread
Salted Chickpeas
Peanuts in their Skins
Roasted Chick Peas
Chick peas from any super market or continental food store… About 50 pence or 50 cents a lb. or 500 gms.
Soak them in cold water overnight.. drain…
1. Patient way... In wok.. at slow heat gently frequently stir until the wetness evaporates and they are dry and beginning to slightly brown…
Unsalted… Continue to stir until roast…
Salted.. tastes better... When beginning to roast.. to a quarter glass of water add a tea-spoonful of salt and stir.. pour into the wok.. continue to stir -the water will be partly absorbed and partly quickly evaporate.. they will rather whiten with a nice slightly salty taste...
Do either in slow heat -high heat may make them hard.
2. Effortless way… once soaked overnight and drained, put in an oven tray, sprinkle salt on them to taste if preferred salty.. in just over 100 degrees centigrade (the boiling point of water -at which it evaporates) roast.. in 15 minutes or so, when the water has evaporated, reduce the heat still, gently stir, gently roast for 5 minutes more... Take out let cool... Nice.
Exotic Peanuts
1. Peanuts in their shells -'monkey nuts' on sale aren't roasted.. they taste different roasted.. esp. salted.
Unsalted… Simply place in a oven tray and at very slow heat roast…
Salted… Rinse them.. place in an oven tray.. sprinkle very lightly with flour (plain or self-rising -it'll make the salt stick on the shells).. Salt slightly, to taste.. give them a stir… At slow heat roast in the oven… The shells will have a slightly pleasant taste as you break them to eat...
2. Peanuts in their skins… Ordinary peanut kernels from any continental or (yes!) bird-feed shop.. different from ordinary or dry roasted -tastes pleasantly different.
Salted.. rinse, sprinkle with salt.. just over 100 degrees, later less -if can be pop out of red skin easily, it's done.
Unsalted... No need to salt.. at slowest heat… Nice.
Dry Roasted Diced Bread
Dice sliced bread.. roast at slowest heat.. eat and enjoy as nuts.
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