To be frank, I’m not such a huge fan of all nuts, they are not equal in my subjective opinion, but I am not trying to influence you with my palate as it is an area in which we all cheerfully, sometimes heatedly can respectfully disagree. I have friends who gorge on them; I mean absolutely stuff their faces in rapturous glee. I will eat a variety for nutritious protein. Dare I admit to a preference to have them mixed with other accoutrements like dried fruits, in cereal or as a garnish to vegetables and salads for that added crunch. I will munch happily away on pistachios, almonds and cashews. Unfortunately they are the expensive ones here, so the humble perennial peanut will do until the craving strikes my fancy and I splurge.

The cashew, I believe, I’m particularly fond of due to its buttery taste when roasted with just the right touch of a quality sea salt. If I add a little chilli or smoky Spanish pimenton (paprika), it is the perfect snack for an aperitif and is quickly demolished when I set down a bowl on the table. Though native to Brazil, cashews are grown here, in other tropical countries, and when in season they are plentiful. Cashews are sold in plastic bags or wrapped in brown paper by peanut vendors in a range of prices according to the amount, especially in deep rural Jamaica. The cashew “nut” is actually a seed, to be scientifically correct, and its botanical name is Anacardium Occidentale. Cashews are high in healthy carbohydrates, thus being an energy booster, but remember a little goes a long way: you don’t want to eat too many.

Luckily for me, I have a beautiful cashew tree in my backyard which is now heavily laden with fruit competing with the East Indian mango tree. The- beautiful smelling delicate blossoms signalled their arrival a few weeks ago. Then suddenly overnight we woke up one morning sniffing a change in the air, the whiffs of pleasant fragrance overwhelmed by the more strong-smelling red fruits that began to appear with their brash odour. This signalled their bold entrance in plump-kidney shaped glory, ready to be plucked from the tree. The smell can be quite off- putting, but it fades away after a while. I have learned to cast that aside in my mind, anticipating instead the roasting sessions over my late grandmother’s coal stove, yummy cashews toasted over high heat directly from the tree.

There is nothing like preparing dishes from the bounty of your garden, such a deep, satisfying feeling!

JuicyChef Cashew Recipes of the Week

JuicyChef’s Warning: If you suffer from a nut allergy, the following recipes are not for your consumption. Nut allergies are on the rise and can be quite severe.

My Basic Cashew Chicken

Right… let me say from now… that there are so many variations of this dish. Purists will go for the deep fried stuff, but that is heart clogging, and some cooks use cornstarch; I use a little here, but you can omit if you wish. Use my version only as a guide. I stir-fry mine for a lighter, healthier dish. I make a vegetarian alternative with tofu following the same procedure when I go meatless occasionally. I was introduced to this Chinese American dish while I was at university in the States. Prior to my tasting it, I was more familiar with the other hybrid American/Schechuan style Kung Pao which is more fiery and has peanuts. Cashew chicken was a popular dish at a local takeout nearby which wasn’t too bad, an inexpensive, clean and cheerful place. I sometimes use Hoisin sauce to make this dish, but since soy and oyster are more readily available to the average Jamaican, I’ve switched my recipe to reflect that. I also like a touch of heat from ginger and sweet from the honey. This is best done in a wok, but a large, heavy-bottomed frying pan will do.

Ingredients:

4 boneless chicken breasts or thighs, washed, patted dry and cut into chunks

1 tsp cornstarch

1 tbsp Rice Wine vinegar

1 large onion, diced

A couple of sweet peppers, diced

1/2 inch piece of ginger, peeled and sliced

2 tbsps sodium reduced Soy Sauce

2 tbsps Oyster (or Mushroom sauce if you are doing the vegetarian version with tofu)

1 tbsp Rice Wine

1 tbsp honey (you can also use sugar)

1 tsp Chinese Chilli Sauce

3 tbsps water

2 cups cashew nuts, roasted

2 stalks of escallion, finely chopped green parts only

2 tbsps vegetable or Peanut Oil

Method:

First sprinkle the cornstarch all over the chicken then add 1 tablespoon rice wine vinegar and mix to coat well; set aside.

Combine soy, oyster and chilli sauces, rice wine, honey and water together in a small bowl and set aside.

Over high heat, add oil to the pan and add the chicken, stir-frying until golden, remove and set aside.

Add onions, sweet peppers and ginger to the same pan and stir-fry for a couple of minutes.

Pour in the sauce, bring to a simmer and add back the chicken; cook for a further minute or two.

Add the toasted cashews, mix well and heat through quickly.

Remove from heat, garnish with escallion and serve immediately with egg noodles or white rice or a side of steamed bak choy.

Cashew Juice

The fruit of the cashew makes an interesting-tasting juice, which you are going to either love or hate based on the reactions I have witnessed. It has a stain- like effect on the mouth. I use strawberry syrup here to give a little sweet and to enhance the hue of the drink to give it a pinkish tinge. Like passion fruit juices, it separates so you may want to give it a little shake before serving to distribute the juices.

16 (roughly just over 4 cups) Cashew Fruit, seeds (the nut) removed, and washed

4 Cups of Water or more if it’s too thick

1 Large Lime, juiced

1/2 inch piece of ginger

Strawberry syrup or sugar to taste (optional)

Method:

In a blender add fruit, ginger and water in batches.

Strain into a jug and add lime juice.

Sweeten to taste with a touch of strawberry syrup if you desire.

Chill until ready to serve.

Oven-Roasted Cashews

I like roasting these outdoors as I mentioned above but these are so straightforward to do in an oven.

Ingredients:

500g raw cashews

Salt to taste. (Use a quality finishing salt)

A light oil, to finish

Method:

Preheat oven to 350F

Lay the cashews on a baking sheet and roast for approximately 20 minutes, turning halfway at the 10- minute mark. Keep peeking on them to prevent burning.

Toss in a little oil, not too much, and gradually sprinkle some salt, not too much, not too little to adhere to the nuts.

Enjoy!

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Bon Appetit!