Tuesday, July 13, 2010
July 2010 Daring Cooks - Nut Butters
The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.
Here's my recipe using a nut butter. I was actually reading a vegan cookbook the other day that talked all about using nut butters, in desserts and as a cream substitute, much healthier . I think I will have to start, giving it a go.
150g unsalted peanuts, dry-roasted in the oven until dark
2 tbs peanut oil
2 eschalots, finely chopped
2 garlic cloves, crushed
2 tsp chilli paste or sambal oelek
2 tsp finely grated palm sugar (see note) or raw sugar, plus extra to taste
2 tbs tamarind concentrate (see note)
1 tbs lime juice
2 tsp shrimp paste (see note) or 4 anchovy fillets
270ml can coconut milk
Finely grind peanuts in a food processor. Heat oil in a deep frypan over medium-low heat. Add eschalots and garlic and cook for 3-4 minutes until onion is soft. Stir in peanuts, chilli and shrimp pastes, sugar, tamarind, lime, coconut milk and 1 cup (250ml) water until well combined. Increase the heat to high and bring to the boil, then reduce heat to medium-low and simmer for 10 minutes or until thickened. Adjust salt and sugar to taste.
Serve with various steamed and fresh vegetables, tofu and satays.