PARCHED PEANUTS | JUST A PINCH RECIPES
Only if you are from the South, might you be familiar with the term "parched peanuts". This is a southern delight that I grew up eating as a kid when my parents harvested from their peanut patch. I did not realize what a simple treasure that they were.
Provided by Joyce Lowery @jlowery55
Categories Nuts
Cook Time 55 minutes
Yield 4
Number Of Ingredients 1
Steps:
- Spread one layer of the nuts (in the shell) on a cookie sheet and put them in a cold oven. Turn the oven on to 400 degrees. When the oven heat hits 400 degrees; turn the oven off. Leave the peanuts inside until the pan has cooled enough to be handled without pot holders. Pour the nuts into a large bowl and dive in.
- ***To produce salted peanuts in the shell, make a solution of 50% salt and 50% water. Soak the peanuts in the shell for 5 hours. Bring the peanuts and water to a boil; drain, then dry roast them. It might take longer for them to become "parched". You will just have to keep taste testing them until they are "just right".
VEGAN GRILLED AUBERGINE & PEANUT SALAD | HEALTHY PLANT ...
This substantial vegan griddled aubergine salad is brimming with flavour thanks to a punchy nutty dressing.
Provided by Niki Webster
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield Serves 2
Number Of Ingredients 1
Steps:
Add the sliced aubergines, toasted sesame oil and soy sauce to a bowl and toss to combine.
Heat a griddle pan on a medium heat and place a few slices of the aubergine in the pan. Turn a few times until charred and cooked through. Remove to a plate and keep warm. Repeat with the remaining slices.
To make the peanut dressing, add all the ingredients to a jar and stir to combine.
Serve the cooked rice topped with the charred aubergine slices, crushed cucumbers, spring onions, coriander, salted peanuts and lots of the dressing.
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