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Tag Archives: peanut butter

Jamie Oliver Sweet Glazed Carrots and Gnarly Peanut Chicken

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Dinner last night – and this this post –  was supposed to be all about the chicken, with the carrots as the supporting act. Well, I have to say that the carrots upstaged the chicken and were the starring act!

It’s a fantastic Jamie recipe, in which heirloom carrots are cooked in the pan with butter and honey or brown sugar, and thyme, resulting in a luscious dish with lovely flavour and texture. However, with the gnarly peanut chicken, they made a great side dish and definitely enhanced the eating experience of the chicken.

The link to Jamie’s Sweet Glazed Carrots is here. Jamie’s Gnarly Peanut Chicken recipe can be found in his great new book 5 Ingredients.

So here are the recipes, with my tweaks , starring those wonderful carrots. I halved the carrot recipe as a kilo of carrots seemed excessive!

Sweet Glazed Carrots

Ingredients
500g small heirloom carrots
30g unsalted butter
3 cloves of garlic
A handful of fresh thyme sprigs or to taste
1 clementine or mandarin or small orange
1 tablespoon runny honey or soft brown sugar

Method
Trim most of the leafy green stalks off the carrots, then peel them. (I didn’t peel mine as they were fine as is).
Melt the butter in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of a knife, then add to the pan turning after 1 minute.
Pick and sprinkle in most of the thyme sprigs, reseving a few to scatter over at the end. Squeeze over the clementine or mandarin or orange juice, then add the honey or sugar and a splash of water.
Add the carrots in a single layer, season with sea salt and black pepper, then jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed. Sprinkle over the reserved thyme sprigs just before serving.

Gnarly Peanut Chicken 

Ingredients
2 skinless chicken breasts
2 limes
4 cloves of garlic
2 heaped tablespoons peanut butter
1-2 fresh red chillies

Method
Turn the grill on to medium-high. Score the chicken breasts in a criss-cross fashion, rub with 1 tablespoon of olive oil, a pinch of sea salt and black pepper and the finely grated zest of 1 lime.
Place criss-cross side down in a cold non-stick ovenproof frying pan and put it on a medium-high heat, while you peel and finely grate the garlic into a bowl.
Squeeze in the juice from 1 1/2 limes, stir in the peanut butter and loosen with enough water to give you a smooth consistency. Finely slice the chilli, then mix through the sauce, taste and season to perfection.
Flip the chicken over, spoon over the sauce, then transfer to the grill, roughly 10cm from the heat, for 5 minutes, or until gnarly and cooked through. Finely grate over the remaining lime zest, then drizzle with 1 teaspoon of extra virgin olive oil. Serve with lime wedges, for squeezing over.

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Praline and Nutella Ice Cream

This is the easiest ice cream as it’s no churn, ie you don’t have to use an ice cream maker. The basic ice cream mix is from a recipe from the wonderful Annabel Langbein, See here for the link to a recipe for the simple Ice Cream Base.

I have made this ice cream many times with lots of variations. I blogged My Passionfruit Ice Cream Slice a while back.

So here is the recipe for ice cream with lots of nuts, toffee, peanut butter and Nutella! Great on it’s own but even nicer in a waffle cone!

Ingredients 

Praline

3 tbls caster sugar
75g nuts – macadamias, hazelnuts, almonds work well

Ice Cream Base

3 eggs
10 tbsp caster sugar, divided in half
2 tbsp boiling water
2 cups cream, chilled

2 tbls peanut butter
1 tbls Nutella

Method

For the praline, spread the nuts onto a piece of baking paper on baking tray. Put the caster sugar in an even layer over the bottom of a heavy based frying pan. Carefully melt the sugar over a medium heat, being careful not to stir the sugar or it will crystalize. Once the sugar has melted and turned a tea colour, carefully pour the hot toffee over the nuts and allow to set.

Once set, break the praline into two. Bash one half into smaller pieces. Grind the other half to a fine powder.

For the ice cream, line two small  loaf tins with cling wrap, making sure the clingwrap overhangs the tins for easy removal of the ice cream. You could also use 6 large silicone muffin mounds. You could line them too, but the ice creams should just slip out if you run a hot knife round the edges.

To make the Ice Cream Base, separate the eggs. Place the egg whites in your largest bowl and the egg yolks in a smaller bowl, ensuring no yolk gets mixed in with the whites. Add 5 tbsp of the caster sugar to the egg whites and beat until the mixture forms stiff peaks (about 6-7 minutes). Set aside.

Add the remaining 5 tbsp of caster sugar and the boiling water to the bowl containing the three egg yolks. Beat until pale, thick and ribbony. You will know it is ready when it holds a figure of eight.

In a third bowl, beat the cream to soft peaks. Gently fold the egg yolks and cream into the beaten egg whites using a large flat spoon. This is your Ice Cream Base.

Fold in the praline pieces and the praline powder, and the peanut butter. Spoon the ice cream into the loaf tins or mounds. You can stir through the Nutella at this point, or as I did, ripple in the Nutella after the ice cream has been in the freezer for 30 minutes. This creates a more defined swirl.

Place in the freezer for several hours. If freezing for longer than that, cover to prevent freezer burn or flavour taint.

To serve, remove from the fridge and scoop into waffle cones, or lift out of the tin and cut into slices.

Drizzle with more Nutella, or sprinkle with any left over praline pieces, if you like.

Peanut Butter Blondies

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This recipe is James Morton’s from a Rachel Allen recipe. James uses dark chocolate rather than white, as he thinks it a better flavour  with the peanut butter. I agree, as I discovered, when making Rachel’s original recipe – see my post Peanut Butter and White Chocolate Blondies.  I decided to use a mixture of dark and milk chocolate buttons.

Jame calls his recipe brownies, but I’m going with Rachel and calling mine blondies.  They are after all, pale, as they contain no cocoa or melted chocolate.

Oh, and although I LOVE the peanut butter in the recipe, I added macadamias to the mixture not peanuts!!!

For James’ brownies, see his beautiful book How Baking Works and What to do if it Doesn’t:

http://www.amazon.co.uk/How-Baking-Works-what-doesnt/dp/009195990X/ref=pd_bxgy_14_img_2?ie=UTF8&refRID=1D45NCBQD1RHZVHP2PCA

So here is my tweak on James’ and Rachel’s original recipes.

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Ingredients
100g softened unsalted butter
150g crunchy peanut butter
150g caster sugar
1 free range egg beaten
1 tsp vanilla extract or paste
100g self-raising flour
50g salted macadamias or peanuts  – or any nut really. I think the salt adds a great “salty “!! flavour
100g dark and/or milk chocolate buttons

Method

Preheat the oven to 170 degrees C/150 degrees C fan-forced/Gas Mark 3.  Place a square of baking paper into a 20cm (8 inch) square tin.
In a food processor or a large bowl, beat the butter, peanut butter and sugar together until paste-like. Add the egg and vanilla and beat until combined. James says not to worry about too much beating so long as the ingredients are combined.
Add the flour, nuts and chocolate, stirring gently to combine. Dollop the mixture into the  cake tin and spread out to the edges (the mixture will be quite stiff and hard to spread).
Bake in the oven for 25-30 minutes or until golden brown on top and a skewer inserted comes out clean.

 

 

Peanut Butter and White Chocolate Blondies

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Peanut butter is the next best thing to salted caramel in a traybake or blondies. And mix that with white chocolate and you have a delicious combination!

My mission is now to combine peanut butter, caramel and chocolate – white or milk – in a traybake.

I  found this recipe on Rachel Allen’s television show Rachel Allen Bake!: http://www.lifestylefood.com.au/tv/rachel-allen-bake/

Ingredients

125g plain flour

1 tsp baking powder

100g  butter, softened

50g crunchy peanut butter

175g  soft light brown sugar

1 free range egg, beaten

1 tsp vanilla extract

75g white chocolate, chopped

Method

Preheat the oven to 170 degrees C.  Grease a square or rectangular tin and line the base with baking paper.

In an electric mixer, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until combined. Add the flour and baking powder and mix to form a dough. Carefully stir in the chopped chocolate.

Place the dough in the prepared tin, smoothing the top, and bake in the oven for 20–25 minutes or until golden brown and almost firm in the centre. Be careful not to overbake – the centre should be not quite cooked.

Allow to cool in the tin, before removing and cutting into squares.IMG_3744

 

Caramel Oat Cookies With Peanut Butter

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This recipe was recommended by a young friend from the blog Bakeaholic Mama. Here is the link:

http://www.bakeaholicmama.com/2013/05/brown-butter-oatmeal-cookies-filled.html

If you like really sweet cookies this recipe is for you. The salty peanut butter taste can be a bit disconcerting – but you could use less or leave it out I guess!

Ingredients

1/2 cup  butter

1/2 cup sugar

1/2 cup dark brown sugar

1 large egg

1 tsp vanilla extract

1 1/4 cup plain flour

3/4 cups rolled oats

1/2 tsp baking powder

6 jersey caramels

6 tsp peanut butter

Method

Preheat oven to 170 degrees C.

Melt butter on medium/low heat in a saucepan until it turns a nut brown colour – be careful not to burn. Remove from heat.

Mix sugars, egg and vanilla in a food processor.

Add browned butter and process again.

 Add oats, flour and baking powder and pulse briefly.

When the dough has come together, refrigerate for 20 minutes until dough is firm enough to form into balls.

Remove from refrigerator and roll into 12 equal sized balls. Place balls on a baking sheet lined with baking paper, leaving about 5 cms between balls.

Push half a caramel into the centre of each cookie dough ball. Put half a teaspoon of peanut butter on the top of each caramel. Form the cookie dough roughly around the caramel/peanut butter.

Bake for 10-12 minutes or until the cookies are brown and cooked through.

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Adriano Zumbo Zonuts

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My morning walk around the Balmain peninsula today lead me to Adriano Zumbo HQ, where I was lucky enough to be one of the few to get their hands on a zonut, or rather two!

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Zonuts are Adriano Zumbo’s version of the New York cronut, a cross between a donut and a croissant.

They are very much in demand at AZ, and sell out very quickly.

There is limit of four per customer. One customer in the store at the same time as I was, bought his four, and was seen anxiously negotiating on his mobile outside the store trying to work out how to make up the shortfall in the order he had clearly been sent to fill…

I bought two to be on the safe side, and because I couldn’t decide between chocolate and peanut butter and pistachio and cherry….

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Very sweet, delicious, rather more donut like than croissant, and definitely not for the faint hearted!

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