Tag: peanut

Peanut rayu

~ Sophie ~ Leave a comment

This is hands-down the best condiment you can make – spicy, savoury, crunchy and very more-ish. Drizzle it on everything, especially if it’s cheese.

  • 200g unsalted roasted peanuts (or roast them – 2 mins in the air fryer or 10 mins in a 200C oven)
  • 8 cloves garlic, finely sliced
  • 300ml neutral oil
  • 2 tbsp Korean chilli flakes (gochugaru)
  • 1 tbsp chilli powder
  • 2 tsp sugar
  • 2 tsp salt
  • 2 tbsp sesame seeds
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  1. Put the oil into a small saucepan and add the garlic. Heat gently until it’s golden brown
  2. Remove the garlic to a bowl and add the peanuts. Mix and wait for them to cool
  3. In another bowl, mix together the chilli flakes, chilli powder, salt, sugar and sesame seeds
  4. Pour over the hot garlic-flavoured oil and mix through
  5. Chop/lightly crush the peanuts and crispy garlic
  6. Add the crispy bits to the chilli oil, then add sesame oil and soy sauce
  7. Store in a jar in the fridge

Cornflake crunch

~ Sophie ~ Leave a comment

The ultimate crunchy-munchy, sweet-salty snack. Hugely flexible – feel free to use different nuts, different seeds, different nut butter, anything you’ve got to hand. Highly recommend breaking it into shards of different shapes and sizes so every snack need is covered.

  • 75g cornflakes, roughly crushed
  • 45g unsalted peanuts, nicely toasted in a dry pan and roughly chopped
  • 35g coconut flakes
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 1 tbsp sesame seeds
  • ½ tsp flaky sea salt
  • 130g maple syrup
  • 50g natural smooth peanut butter
  1. Heat the oven to 160C fan (180C)
  2. Line a large baking tray with greaseproof paper, and have a second sheet the same size ready to go
  3. Tip all the dry ingredients into a mixing bowl and stir
  4. In a separate small bowl, whisk the maple syrup and peanut butter
  5. Tip the gooey syrup mixture into the cornflake bowl and mix gently but thoroughly
  6. Scrape onto the lined baking tray, roughly flatten and spread out with a spatula. Then lay the second piece of paper over the top and, using a rolling pin, flatten the mixture so it’s an even thickness of about ½ cm
  7. Remove the top sheet of paper, then bake for 25 mins, turning the tray once halfway through to make sure it bakes evening. It should be golden all over with toasty bits around the edges
  8. Leave on the tray to cool completely for at least ½ an hour, then break into shards. You can eat it straight away (I dare you not to have at least one piece immediately) or store in an airtight container to eat later. Keeps for a couple of weeks.

Slow cooker groundnut chicken stew

~ Sophie ~ Leave a comment

Spicy, creamy, savoury and sweet. Enormously easy to make and beautifully tasty served on top of rice or next to some fried plantain. Feeds 2.

  • 4 chicken thigh fillets, cut into pieces
  • 1 tbsp veg oil 
  • 1 inch piece of ginger, minced
  • 1 clove garlic, minced
  • 1 onion, finely chopped
  • 1 red birdseye chilli, finely chopped (for less heat, use a large pinch of dried chilli flakes instead – for more, use a scotch bonnet chilli, finely chopped)
  • 1 tsp ground coriander
  • 1 bay leaf
  • 1 sweet potato, peeled and chopped
  • 1 tbsp tomato purée 
  • 1 tin chopped tomatoes 
  • 250ml chicken stock (or half a stock cube and 250ml water)
  • 100g crunchy peanut butter (ideally no added salt)
  • Pinch of sugar
  1. Heat the slow cooker to low
  2. Heat the oil in a frying pan over a medium heat, then fry the ginger, garlic, onion and chilli for 5-7 mins, until soft but not coloured
  3. Add the tomato puree and mix well to coat before tipping in the tinned tomatoes, sugar, stock, coriander, bay leaf and peanut butter
  4. Season with salt and plenty of ground black pepper
  5. Bring to the boil and then tip the contents of the pan into the slow cooker. Add the chicken and sweet potato then mix well and cover
  6. Cook for 6-8 hours on low. The chicken will be tender, the gravy will be thick and aromatic

Peanut butter cookies

~ Sophie ~ Leave a comment

A harmonious blend of sweet and salty deliciousness in cookie form. Textures are gorgeous too – crunchy on the outside, soft and tender on the inside. I challenge you to eat just one.

  • 150g crunchy peanut butter
  • 110g salted butter, at room temperature
  • 100g granulated sugar
  • 100g light brown soft sugar
  • 1 egg
  • 180g plain flour, plus extra for dusting
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt 
  1. Preheat the oven to 160C fan (180C) and line a baking tray
  2. Whisk together peanut butter, butter, sugars and egg until well combined
  3. Add the flour, baking powder, bicarb and salt. Stir in with a spoon, forming a stiff dough
  4. With your hands, roll the dough into 3cm balls
  5. Place on baking tray and use the back of a fork to mark and flatten each ball slightly. 
  6. Bake in 2 batches for 10-12 mins until the edges begin to turn golden. Cool on wire rack.

Satay sauce

~ Sophie ~ 2 Comments

Peanutty, aromatic, warm and delicious. Usually a closely guarded family secret, so my dad is going to be unimpressed I’m posting it here – but I made a judgment call that the world needs it. The perfect accompaniment to grilled chicken but, trust me, you’ll want to pour it straight from the jug into your mouth. (Note: this is frowned upon in a public setting)

  • 1 small onion, grated
  • 1 tbsp veg oil
  • 1 stalk lemongrass, grated
  • 1 tin coconut milk
  • 2 tbsp smooth peanut butter
  • 2 tbsp crunchy peanut butter
  • 1 tbsp soft light brown sugar
  • Pinch of chilli flakes
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • Squeeze of lime
  1. Cook the onion in veg oil over a low heat until completely soft but not brown
  2. Add the lemongrass and stir in for a minute
  3. Then add all the rest of the ingredients
  4. Stir together thoroughly until completely combined and cook over a low heat for about 10 mins (adding a little bit of water if it gets too thick)