During our 3 day hiking/kayak trip at Abel Tasman National Park in the South Island of New Zealand, one of the true pleasures beside the walks and water activities was the dinners prepared for us at the end of the day! Did I already say that I like this? Nothing gets better than someone cooking for you when you are physically tired!
On the second night spent at the Meadowbank Homestead in Awaroa, we were glad to arrive after a 17 kms hike. It was about 5 pm and we were looking forward to a nice shower, a drink and snack as we were tired and hungry! And we were not disappointing. Not only did the place and setting looked amazing, but we were welcomed by a choice of refreshing drinks, savoury bread and a mix of paprika nuts, as shown here:
I started eating and then just could not stop. Miam, more, please! I was in search of finding out the flavour I knew.
No no, not this kind of search (We – Keith and P. more precisely just loved to find shells and go for long walks at low tide after dinner) but as I returned to the kitchen, I asked the chef: “There is paprika in the nuts, isn’t there?” And the answer was “Yes”! Bingo! There already I had decided that I was going to try to make them myself upon our return.
I decided to add sea salt and olive oil as suggested in a recipe I had seen.
Very simple but totally lovely. It can be stored in an air tight container.
- 250 g nuts (pumpkin seeds, cashews, pecans, sunflower seeds, peanuts) – I also remembered sliced almonds which I will add next time
- 1.5 tsp Maldon sea salt
- 1 tsp paprika
- 1 tsp olive oil
- Preheat your oven at 150 C (300 F).
- Mix all nuts together and place them on a baking sheet. Cook them until golden for 30 mns or so.
- Crush the salt and mix with the paprika and oil. Add to the nuts. Mix well and return to the oven for an extra 2 to 3 mns.
- Let cool and place in an air tight container.