How to Blanch, Split, & Sliver Almonds |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Best stored refrigerated. Purchase already shelled almonds with their skin on which prevents the kernel from drying out and loosing its flavoursome oils. When needed de-skin (blanch) and if required split or sliver them. In the northern Indian state, Jammu and Kashmir, the almond tree is designated as the State tree. A dish called pasanda is a popular North Indian meat dish, derived from a meal served in the Court of the Moghul Emperors. Reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds in North India and Pakistan. Recipe taken from The Complete Middle East Cookbook by Tess Mallos. Ingredients:
1 cup almonds, with skin on |
2 cups boiling water |
Directions:
1. * Additionally 1 fine bladed knife to split & sliver (if needed).
2. Boil water and pour over almonds in a small bowl.
3. Leave for 2-3 minutes then drain.
4. When cool enough to handle squeeze the nut and the kernel will pop out of its skin.
5. Use as required.
6. To Split:.
7. Separate the two halves with the knife.
8. Use as required.
9. To Sliver:.
10. Soak them a little longer when blanching to soften the kernel.
11. Cut them into 3-4 slivers.
12. Dry out slivers in a 300F/150C oven.
13. Use as required.
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