Whether you’re looking to discover a new treat or a way to spoil your guests, this Thai-style chilli and cashew nut brittle packs a punch and loads of flavour!

MAKES 20 // COOKING TIME 25 min plus setting time

INGREDIENTS
600 g caster sugar
250 ml water
125 ml honey
½ tsp salt
135 g unsalted cashews, most chopped, a few left whole
1 tbsp butter
2 tsp finely chopped lemon grass
1 tsp finely chopped chilli
1 tsp peeled and grated ginger

METHOD
1. Line a baking tray with baking paper.
2. In a large pot over medium heat, mix together the sugar, water, honey and salt. Allow the sugar to dissolve, stirring every 5 minutes.
3. Heat the sugar mixture to 155°C. If you don’t have a sugar thermometer, watch the caramel until it turns a golden colour. Remove it from the heat immediately – it will quickly go from golden to dark.
4. Allow the mixture to cool to 150°C. Quickly add the chopped cashews, butter, lemon grass, chilli and ginger.
5. Pour the mixture into the baking tray, spreading it with a heat-resistant spatula. Sprinkle over the whole cashews.
6. Set the brittle aside and leave it to cool completely. Break into pieces and store in an airtight container in a cool spot.

Recipe & styling: Jules Mercer
Photography: Andreas Eiselen // HMimages.co.za

The post Thai-style chilli and cashew nut brittle appeared first on MyKitchen.

You can use any fish of your choice with this Thai-style fish with melon sauce. We love kingklip and dorado as sustainable, green options!

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
1.5 kg whole fish
2 tbsp olive oil
Salt and black pepper
1 large lemon, sliced
1 large honeydew melon, halved
100 g jalapeños
15 g coriander
2 green chillies

METHOD
1. Wash and clean the fish. Drizzle it with olive oil and season. Stuff with lemon slices.
2. Heat a griddle pan over high heat. Cook the fish for 8–10 minutes on each side, depending on the size.
3. Place half the melon, the jalapeños, coriander and green chillies in a food processor. Blend until smooth. Pass through a sieve to get rid of lumps.
4. Use a melon baller to make balls out of the remaining half melon.
5. Serve the grilled fish with the melon balls and melon sauce.

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We just can’t get enough of gourmet hot dogs! This week we’re serving them up Thai-style, packed with flavours of sesame, soy, sriracha, coriander and peanuts. Perfect!

MAKES 6 // COOKING TIME 15 min

INGREDIENTS
1 tbsp rice vinegar
1 tbsp sriracha
1 tbsp sesame oil
2 tbsp soy sauce
½ cucumber, julienned
1 carrot, julienned
6 Russians
6 hot dog rolls
¼ cup peanuts, to serve
Handful coriander, roughly chopped

METHOD
1. To make the dressing, mix the vinegar, sriracha, sesame oil and soy sauce.
2. Toss the cucumber and carrot with the dressing.
3. Fry sausages for a few minutes until warm.
4. Serve sausages on rolls, topped with salad, peanuts and coriander.

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Do you love Thai food? Then you have to try our Massaman butternut burgers. Perfect for vegetarians, it lives up to its name and is packed with peanuts and spices key to Middle Eastern cuisine.

MAKES 4 // COOKING TIME 40 min

INGREDIENTS
2 cups peeled, diced butternut (±1 medium butternut)
1 tbsp olive oil, plus to fry
2 onions, peeled and chopped
Zest and juice of 1 lime
1 stalk lemongrass, finely chopped
1 clove garlic, peeled and chopped
2 tsp ginger, peeled and grated
2 tbsp honey
1 tbsp ground coriander
1 tsp turmeric
1 tsp ground cumin
½ tsp cinnamon
Pinch cayenne pepper
Pinch nutmeg
Pinch ground cloves
Pinch ground cardamom
400g tin butter beans, drained and blended
375 ml panko crumbs
90 g unsalted peanuts, roasted
1 egg
4 burger buns
Basil, to garnish
Chilli, to garnish

METHOD
1. Preheat oven to 200°C.
2. Place butternut on a baking tray. Drizzle with 1 tbsp olive oil and toss. Bake for 20 minutes, shaking halfway through.
3. Blend the next 14 ingredients (from onion to cardamom) into a paste.
4. Add the butter beans, panko crumbs, peanuts, egg and roast butternut. Blend the mixture until it is combined.
5. Divide the mixture into 4 balls and shape into patties.
6. Heat the oil in a pan. Fry the patties one at a time, flipping so that both sides are golden brown.
7. Serve the patties on burger buns, garnished with fresh basil and chilli.

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