Sweet almonds (as opposed to the strongly flavoured variety, known as bitter almonds) are probably the most versatile of nuts. They have a slightly sweet but mild flavour that blends well with other tastes, rather than standing out distinctively, as with hazelnuts, peanuts and pecans. They are quite common in sweet dishes but are used less often in savoury preparations, usually acting as garnish (remember old-fashioned amandine dishes?). They add texture and flavour to the following recipes.
Almond, lemon and rosemary aioli with pan-fried pork chops (pictured)
This recipe is based on one in Skye Glyngell's A Year In My Kitchen. She serves the aioli with veal chops but pork chops are juicier, especially if you use the meat from Kurobuta (also known as Berkshire) pigs.
Leftover almond and rosemary aioli is delicious used as a dip for crudit?s or spread on thin slices of crisp toast.
6 bone-in Kurobuta pork chops, about 2cm thick
Extra virgin olive oil, as needed
1 tbsp finely chopped fresh rosemary leaves