PEANUTS FAMILY COOKBOOK RECIPES

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STICKY TERIYAKI AUBERGINE | JAMIE OLIVER RECIPES



Sticky teriyaki aubergine | Jamie Oliver recipes image

Total Time 20 minutes

Yield 2

Number Of Ingredients 5

1 large aubergine (400g)
4 spring onions
1 fresh red or yellow chilli
20 g unsalted peanuts
2 tablespoons teriyaki sauce

Steps:

    1. Put a 26cm non-stick frying pan on a high heat and pour in 250ml of water.
    2. Halve the aubergine lengthways, quickly slash the flesh side of each half a few times and place skin side up in the pan, then season with sea salt and black pepper.
    3. Cover and cook for 10 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).
    4. Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.
    5. Deseed the chilli and finely slice lengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.
    6. When the aubergine starts to sizzle, add 1 tablespoon of olive oil, the white spring onion and the peanuts to the pan, stirring regularly.
    7. After 2 minutes, add a splash of water, drizzle in the teriyaki and reduce to a medium heat.
    8. Turn the aubergine, jiggle the pan and let it get sticky for a few minutes, then dish up, sprinkled with the drained green spring onion and chilli.

Nutrition Facts : Calories 181 calories, FatContent 12 g fat, SaturatedFatContent 2 g saturated fat, ProteinContent 5.2 g protein, CarbohydrateContent 13.3 g carbohydrate, SugarContent 11.1 g sugar, SodiumContent 1.4 g salt, FiberContent 4 g fibre

CHICKEN SATAY RECIPE | JAMIE OLIVER RECIPES



Chicken satay recipe | Jamie Oliver recipes image

A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.

Total Time 40 minutes

Yield 4

Number Of Ingredients 15

1 level teaspoon medium curry powder
½ level teaspoon ground cumin
1 heaped teaspoon turmeric
3-4 fresh chillies
2 cloves of garlic
5 cm piece of ginger
1 bunch of fresh coriander (30g)
6 tablespoons crunchy peanut butter
2 tablespoons low-salt soy sauce
6 spring onions
4 limes
8 free-range chicken thighs skin off, bone out
1 handful of shelled peanuts
groundnut oil
¼ of a watermelon (1.5kg) or 1 ripe pineapple

Steps:

    1. Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
    2. Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
    3. Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
    4. Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
    5. If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan.
    6. Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
    7. When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
    8. Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.

Nutrition Facts : Calories 450 calories, FatContent 28.6 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 33.9 g protein, CarbohydrateContent 14.7 g carbohydrate, SugarContent 10.5 g sugar, SodiumContent 1.56 g salt, FiberContent 1.9 g fibre

More about "peanuts family cookbook recipes"

VEGETARIAN PAD THAI | JAMIE OLIVER VEGETARIAN RECIPES
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 593 calories per serving
    1. Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil.
    2. Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.
    3. Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
    4. Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour).
    5. Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.
    6. Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, click apart the leaves and place a few in each bowl.
    7. Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.
See details


CHICKEN SATAY RECIPE | JAMIE OLIVER RECIPES
A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 450 calories per serving
    1. Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
    2. Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
    3. Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
    4. Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
    5. If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan.
    6. Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
    7. When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
    8. Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.
See details


VEGETARIAN PAD THAI | JAMIE OLIVER VEGETARIAN RECIPES
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 593 calories per serving
    1. Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil.
    2. Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.
    3. Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
    4. Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour).
    5. Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.
    6. Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, click apart the leaves and place a few in each bowl.
    7. Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.
See details


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