Archive for the ‘Peanuts’ Category

Classic Pad Thai (Mary Berry)

January 31, 2017

classic-pad-thai-mary-berry

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Chicken and prawn Xim Xim (Andy Bates)

June 7, 2016

Chicken and prawn Xim Xim (Andy Bates)

Peanut Butter Banana Bread (Martha Collison)

March 8, 2016

Peanut Butter Banana Bread (Martha Collison)

Perfect beginner’s pad thai (Felicity Cloake)

October 4, 2013

(serves 2)
120g 2-3mm wide flat rice sticks
60ml fish sauce
60ml tamarind water (you can use tamarind concentrate, thinned with a little water)
60g palm sugar
Pinch of chilli powder, to taste
80ml groundnut or vegetable oil
2 cloves of garlic, finely chopped
100g extra-firm tofu, chopped into small cubes
8 large prawns
2 large eggs, ready cracked
25g preserved salted radish, chopped
1 tbsp small dried shrimp
100g beansprouts
4 stalks Chinese chives, chopped
50g roasted peanuts, roughly chopped
Lime wedges, chilli flakes, fish sauce and sugar, to garnish

Soak the rice sticks in cold water for about half an hour until pliable but al dente. Drain.

Meanwhile, make the sauce by combining the fish sauce, tamarind and palm sugar in a small pan. Heat gently to dissolve the sugar and taste – add more of any of the ingredients as you wish. Season with chilli to taste. Set aside.

Lay out all the ingredients within easy reach of the hob in the order they’ll be used. Put a wok on a high heat and add half the oil. Add the garlic, stir fry for a few seconds, then add the noodles and a splash of water. Stir fry until they’re drying out, then add the sauce. Fry until they are almost soft enough to eat (they should be slightly chewy).

Push the noodles to the side of the wok and add the rest of the oil. Fry the tofu and prawns until the tofu is beginning to colour, then push to the side and add the eggs. Pierce the yolks and, when starting to set on the bottom, scramble.

Stir through the noodles, and add the radish, dried shrimp, beansprouts, chives and peanuts. Stir fry until well combined, then serve with the garnishes for people to add as they wish.

Mexican Black Bean Burgers with Lime and Coriander (Jamie Oliver)

September 27, 2013

Mexican Black Bean Burgers with Lime and Coriander (Jamie Oliver)

Pesto alla genovese (Angela Hartnett)

August 14, 2013

(Serves four)
350g spaghetti
1 clove garlic, roughly chopped
75g roasted peanuts
75ml olive oil
100g basil, washed
Small bunch rocket, washed
50g parmesan

Place a pan of water on the stove to boil, with a pinch of salt.

Add the pasta, stirring after a minute to ensure it doesn’t stick together, then cook until al dente, as instructed on the packet.

Put the garlic, nuts and oil into a blender and mix before adding the rocket and basil.

Blend everything together – the mixture does not need to be smooth, but it should be nice and loose.

Put it into a bowl and leave to one side until ready to use.

Drain the cooked spaghetti, return to the pan and stir the pesto through until it is thoroughly combined.

Finish with fresh black pepper and parmesan and serve with a green salad.

Pad Thai

July 13, 2012

Honey And Peanut Butter Booster Bars (Hugh Fearnley Whittingstall)

May 18, 2012

Warm Spiced Nuts

May 17, 2012

Coriander and Chilli Pesto

September 27, 2011