Blood Orange & Sesame Cashew Crunch Bowl Recipe, by Macknade

Served over a rice bowl loaded up with seasonal, Kentish greens and a sesame-oil fried egg, this recipe makes for a deliciously nourishing supper – perfect for a cold January evening. A generous few spoonfuls of White Mausu’s delicious Cashew Crunch marries everything together, joining with the runny yolk for a rich, textured sauce!

All of the ingredients are available at Macknade in Faversham and you can browse the rest of their recipes here: https://macknade.com/blogs/recipes

INGREDIENTS

AVAILABLE IN STORE

• 120g Italian long grain brown rice
• 3 large blood oranges
• 1 large spring onion
• 2 large handfuls picked kale or cavelo nero
• 2 tbsp toasted sesame oil
• 2 large eggs
• 1 jar White Mausu Cashew Crunch

TAKES 25 MINUTES SERVES 2

INSTRUCTIONS

1. Rinse the rice before soaking it in cold water for 15 minutes. Cook as per the packets instructions before setting aside to steam with the lid on.
2. Meanwhile, remove the skin from the oranges as if to supreme the segments, but instead slice the naked orange into rounds. Finely slice the spring onion.
3. When the rice is ready, steam or blanch the greens.
4. Heat the toasted sesame oil over a high heat in a large, non-stick frying pan. Once the oil is shimmering crack in the eggs, and cook, spooning the oil over the whites until the white is set and has crisped up around the edges.
5. Serve the rice and greens split between two bowls, each topped with a fried egg, orange slices and the spring onions. Spoon the White Mausu Cashew Crunch generously over each bowl, and serve the rest of the jar at the table.