Any uses for salted peanuts? ( WARNING - this thread may contain nuts! )

mink35

I no longer use salt in spuds either Poppy. I often add a finely chopped onion to the water and then just mash it in when the spuds are cooked. Definitely don't need salt.

chucklingbunny

I love Nigella's carrot & peanut salad. Cheap, cheerful and terribly addictive!


http://www.epicurious.com/recipes/recipe_views/views/108085

BountyHunter

Cheers for the recipe ideas, was a bit concerned about the salt (not to mention calorie count but can't have everything!). Will try the washing technique for the stir fry. What about freezing nuts (no pun intended), has anyone tried?
:T

Sheahaven

Um, just to bump up.

Have recently seen Hairy Bikers Best of Biritish and brought back memories of

PEANUT BRITTLE

Easy to make!

Stephen_Leak

Warning: This thread may contain nuts.

PEANUT SAUCE

Most recipes for Thai peanut sauce use peanut butter. They're OK, but this recipe uses peanuts, and you can taste the difference. However, it's still just as quick and easy to make.

Serve warm or at room temperature as a dip for spring rolls or other Asian finger foods. Combine with noodles for a cold noodle salad. Use as a sauce for chicken or beef satay, or a marinade for grilled chicken.

Serves 4 - 6 as a dip

INGREDIENTS

2 cloves of garlic
100g of peanuts
80ml of coconut milk
80ml of water
2 tablespoons of fish sauce
2 tablespoons of lime juice
½ a tablespoon of brown sugar
2 teaspoons of sesame oil
1 teaspoon of sweet chilli sauce or ½ a teaspoon of chilli powder
½ a teaspoon of dark soy sauce

METHOD

Peel the garlic. Shell and skin, or wash any salt or coating off of the peanuts

Put all of the ingredients into a blender or food processor. Blend or process to a smooth paste.

ADDITIONS & ALTERATIONS

Use fresh lime juice for preference, but bottled lime juice will do. One fresh lime contains about 2 tablespoons of juice.

Add ½ a teaspoon of tamarind juice.

For the vegetarian version, substitute the fish sauce for light soy sauce. You can get vegetarian “fish” sauce, which is also made from soya beans.

If it’s not salty enough, add a little more fish or light soy sauce. If it’s too salty, add a little more lime juice.

If it’s not spicy enough, add a little more sweet chilli sauce or chilli powder.

If it’s not sweet enough, add a little more sugar.

TIPS

This sauce tends to thicken as it stands. If required, add a little more coconut milk or water.

It keeps for up to 2 weeks, kept covered in the refrigerator. It can be frozen.

spike7451

They go great with a few pints.......hic

squeaky

I like to add them to salads. Any salad.

Works for me


Thread title modified to include this comment...

Stephen_Leak wrote: »

Warning: This thread may contain nuts.

Heh heh

pandora205

I've used salted peanuts to make peanut butter. I use groundnut oil (which is peanut oil) but wash off most of the salt before blending.

I was reading a recipe yesterday for chocolate peanut cupcakes which sounded lush but can't find it now - There are lots of the net though.

Swan_2

this is a nice slightly spicy dressing with an interesting texture, I keep pack of salted peanuts in the fridge so I can make it whenever I want to

2 Tablespoons oil
1/2 teaspoon black/brown mustard seed
1/4 teaspoon ground cummin
1/2 teaspoon salt, only if peanuts are unsalted
pinch turmeric
2oz roasted peanuts, roughly crushed/ground
2 Tablespoons lemon juice

1) heat oil
2) fry mustard seeds till they pop
3) remove from heat & add cummin, salt if using & turmeric
4) cool, add nuts & lemon juice

good with rice/potato/green salads

VfM4meplse

Thanked just because the title made me smile