I have been living on the peanut rayu from White Mausu recently. When I say living on it, I actually mean like I used to eat peanut butter out of a jar in the 80’s. Something had to give! My wallet was the first thing to go. So, with about 110 kilos of monkey nuts leftover from Halloween, I decided to try my hand at throwing together a peanut type concoction that I could use while the cold turkey withdrawal jitters set in. This turned out to be a great satay type dip that is so versatile.
Peanuts Make The Satay!
About 1/2 a cup of shelled nuts
My first port of call was to think up a recipe that involved my stash of monkey nuts. I started by using slave labour to shell all the nuts into a frying pan while I came up with a plan. Kids love that job – right?
Approx 1/2 cup of sesame seeds
Every recipe worth making has a dollop of tahini somewhere – but just like nuts, I think sesame seeds taste exquisite once toasted.
Chilli, Garlic, Ginger
2 fresh chillis, 4 cloves of garlic, 1 knuckle ginger, pink sea salt
I used a potato peeler to shave slivers of each of these ingredients onto a sheet of baking paper. I cooked at 80 degrees in a fan oven until they went a little brown – it didn’t take long. Don’t be tempted to whack up the temp in the oven and let them bake in seconds – the garlic tastes very sharp when it is burned and will ruin your mix. Trust me – speaking from impatient experience.
Lemon & Honey
Skin and juice of 1 lemon, generous dollop of honey
A generous drizzle of honey and a shave of a lemon went into the nutri bullet once all the nuts and seeds were toasted and everything else was baked. Be sure to put all the dry ingredients in the jar first – otherwise all the honey will stick to the bottom and not get mixed in. Wait to add the juice of the lemon until after the mix has come out of the blender.
Tamari Soy Sauce & Oils
A dash of (2 tblsp) tamari soy sauce, 3 tblsp of sesame oil, 3 tblsp olive oil
Once the mix has gone a little like a paste, remove it to a fresh, clean jar. Add the tamari and the oils and mix through. This is where you can also add your lemon juice.
If you like a saltier satay mix, you can add a sprinkle of sea salt on top of a dollop of the dip, but don’t be too hasty to add salt. The tamari should do that job for you and remember – you would have sprinkled pink sea salt on top of your oven mix before baking!
This is clearly the easiest part of the entire process. Now, I am sure you could take a series of short cuts and add a tablespoon of peanut butter to a mix of dried garlic and chilli oil – but this satay dip is bloody gorgeous and I would hate for you to miss out on it! I enjoyed it with my all day pancakes and some chicken and spring onions.
I often use these “All Day Pancakes” instead of bread. They make the perfect accompaniment to the satay dip as a sandwich addition instead of butter. You can find that recipe and some more snack ideas here.
I hope you enjoy making these delicious recipes – If you decide to try them out, please feel free to tag me in your efforts @westcorkfit.
Happy home cooking folks
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