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These nuts and olives are packed with flavour and real crowd pleasers as pre-dinner snacks. Leftover nuts can be stored in an airtight container for up to two weeks. Roasted olives may be stored in the fridge for a week in a screw-top jar. Recipe inspiration from my gorgeous food friend Justine Drake from her cookbook Nedbank Private Collection; a cookbook we published to be gifted to selected private clients at Nedbank.
2 tsp (10ml) vegetable or olive oil
400g assorted nuts (brazils, cashews, walnuts, pecans, macadamias, peanuts)
100g pumpkin seeds (pepitas)
2 tsp (10ml) dried chilli flakes
2 tsp (10ml) sea salt
1 tsp (5ml) paprika
1 tsp (5ml) ground cumin
1 tsp (5ml) ground coriander
1 tsp (5ml) garam masala
2 x 425g jars calamata-style olives
2 whole red chillies
6 garlic cloves, unpeeled
2 stalks rosemary
2 tbl (30ml) olive oil
Toss together the ingredients for the spiced nuts and scatter them on two baking trays.
Bake at 200ºC for about 6 minutes until well roasted and aromatic.
Remove the pans from the oven and allow the nuts to cool.
Mix together the ingredients for the roasted olives, scatter them into a baking dish and roast at 180ºC for about 30 minutes.
Toss the olives from time to time to blend the flavours.
Cool before serving.
Wine If you think sherry is for grandmothers, think again. Oloroso or Fino Sherry craves nuts. And a good Tawny Port is also delicious. Olives bring Sangiovese or older Nebbiolo to mind. But choose a wine with aggressive tannins to counteract the richness.