oliveoilandlemon

recipes for healthy living

Tag: peanut

Peanut Caramel Cups

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So I’m on a sweet theme this week but these are just 2 bites of deliciousness, easy to make, easy to carry into work to give away as this makes 21!

Peanut Caramel Cups

4oz peanut butter of choice
75gr Tagatose* or regular caster / icing sugar
40gr coconut oil
175gr dates
100ml water
½ tsp bicarbonate of soda
150gr good quality chocolate
15gr slivered almonds, toasted.

Beat the peanut butter sugar and coconut oil together until smooth.
Spoon into the base of little petit four parchment cases and put into the fridge to set.
Meanwhile add the dates and water to a pot, stir in the bicarb and cook over a medium heat until the dates are soft. Blend to a thick puree and let cool.
Spoon the date caramel over the peanut butter base, press it down and place back into the fridge to set.
Melt the chocolate over a bain-marie over a low heat.
Spoon the chocolate over each of the cups, ensuring it covers the complete top of the date caramel. Sprinkle over the chopped almonds if using.

I used Tagatose as a sugar replacement , It’s a great lower calorie low GI sugar replacement which also has a prebiotic in it to increase beneficial bacteria in your digestive system. Available in health goods, simply substitute with caster or icing sugar if you don’t have it.

Red Peanut & Vegetable Curry for Thai New Year – Songkran

OO&L Thai Curry

I have not yet been to Thailand but was introduced to some of its food in recent years and it is one of my favourite cuisines. The heat does get to me but I find the combination of flavours, sweet sour salty & bitter usually with lots of heat compulsive eating – so while I have often been on fire, I have still found myself unable to stop tasting, so extraordinary have I found the flavours. It is easy enough to get most of the common ingredients in Dublin now so I usually make a monthly trip to the Asia Market on Drury St. to stock up on my Thai essentials. The theater alone in the shop is worth stopping by even if you don’t need anything or don’t yet know what you need.

This curry paste is easy to make once you line up the ingredients. It is apparently better to crush them in a mortar and pestle (the traditional way – I hear prospective Mothers in Law judge suitors by the size of their pestle) rather than use a food processor (I don’t judge!). I usually use about 1/3 of this paste when I’m making dinner for 2. You can up the chilli content or lower as you wish.

1/2 doz dried chillies
1 tbsp chopped coriander root
1 tbsp chopped galangal use ginger if you can’t get it
1 tbsp chopped lemongrass
1 clove garlic
3 tbsp chopped thai shallots or 1 of ours if you can’t get them
1/2 tsp shrimp paste (don’t go without it, you need this!)
4 tbsp peanuts (boiled until tender)

To make the paste add ingredients in order listed to your mortar and pestle them one by one until all blended and no large lumps are left. Set aside about 1/3 for this recipe and store in the fridge until needed.

2 chicken breasts
1 can coconut milk (400ml)
Vegetables of choice (I used tender stem broccoli blanched for 5 minutes and some cherry tomatoes)
Seasonings – Palm sugar, Fish sauce, soy sauce, as needed
Handful of Thai basil
Toasted peanuts

Poach the chicken breasts until almost cooked and slice to bite size pieces
Heat a wok and add the paste with some oil and cook out for a few minutes
Add the coconut milk and turn heat to medium and cook for about 10 minutes until the paste and coconut milk have become a lovely sauce
Season well with palm sugar, fish sauce, soy and add the chicken, broccoli and halved cherry tomatoes, and simmer to finish cooking.
Check seasoning again then top with chiffonade of thai basil and toasted peanuts and serve with rice.

OO&L Market Chillies

Marinated Beef with Satay Sauce, Cucumber Relish……and a little mouse

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Turn away if you are mouse squeamish but I just have to share my Horrific weekend experience. I have been intending for months to get out into the garden to get it summer ready (eternal optimist) and finally got out there this weekend. Feverishly working away pulling over-grown weeds and raking dead leaves out of flower beds, finally making my way to my little raised vegetable bed. I keep it covered with netting pegged with bamboo to keep the blasted cats out and was hard at work pulling it all out of the bed when something hit me on the chest and tumbled down to my feet…. A MOUSE (shudder) almost as terrified as me, now clinging to a bamboo I had pulled out. When I finally stopped dancing around the garden, shuddering all the while, I called for help….NOTHING! My amused husband looking on from upstairs eventually coming down to observe while I tried to whoosh it into the under growth. Clearly the damm cats have forgotten their heritage and I have now banned Eva from giving them scraps as hunger might encourage them to revert to their nature and keep the mices away.

Recovery from the shock was helped by this delicious beef satay Neven Maguire recipe, so tender it was melt in the mouth and the chunky satay keeps in the fridge & works equally well with chicken, pork or stirred into noodles for a tasty quick dish. Please do make the cucumber relish as it goes amazingly with the beef. Overall an amazing tasty healthy dish guaranteed to please. Mice optional…..

Beef Marinade
3 garlic cloves mashed and crushed
2 fl oz pineapple juice, light soy sauce
1 fl oz kecap manis (Like a sweet thai ketchup available Asian markets)
4 tsp caster sugar
1 tsp chinese five spice
500gr sirloin or rump steak cut into slim 2″ long pieces
Wooden Skewers to cook and serve

Tip skewers into cold water for a few minutes to ensure they don’t catch fire on the barb q or in the oven
Mix all the marinade ingredients and tip in the meat.
cover and chill until use – I did over night, at least 3 hours is needed.

Satay Sauce
2 tbsp rapeseed oil
1 small onion finely diced
1/2 red pepper cored and diced
2 cloves of garlic crushed
1″ piece of garlic chopped and crushed
150ml coconut milk
100ml water
4oz crunchy peanut butter
2fl oz sweet chilli sauce
2fl oz soy sauce
2 tbsp kecap manis (if you have it)
2oz toasted peanuts

Heat oil in a medium pot, add the garlic, onion, pepper and ginger.
Sweat gently for about 5 minutes – stir from time to time to prevent any catching.
Add coconut milk, peanut butter, soy, chilli sauce, coconut milk and water.
Stir well to combined, Bring to the boil and then gently simmer for about 10 minutes until it has thickened and reduced a little.

Cucumber Relish
1/2 cucumber, peeled deseeded and chopped into cresent slices
1 small shallot finely sliced
1 small red chilli juilienned – include seeds if you are brave!
4 tbsp white wine vinegar
2 tbsp sugar
4 tbsp water
salt

Combine the vinegar, water sugar and salt. Bring to the boil, remove from the heat and stir to dissolve the sugar. Cool then add all the rest of the ingredients.
Mix and set aside for the flavors to mingle .

To serve
Thread the meat onto 6 skewers
Heat barb Q or griddle pan and cook for about 6 minutes turning occasionally until done to your liking.
You can use the rest of the marinade to brush over them while they are cooking.
Arrange the skewers on serving plate and serve with Satay and Cucumber relish as well as some egg noodles if liked.

And just for proof….
Little Mouse

Thai meatballs with 2 sauces

This double dip recipe is for Thai Meatballs with two sauces – great versatile sauces that can be used as sides on lots of recipes. The meatballs are great based on beef lamb or pork, I have to admit I’m only mad on pork mince when I know its provenance. This is quick too – I had the 2 sauces cooking and the meatballs in the oven after 30 minutes – not bad for a meal made from scratch. The peanut sauce comes from Dublin Cookery School’s great recipe repetoire. Make the meatballs really small and serve as canapes on cocktail sticks and they make great party food.  You can make the sauces as hot as you like which will make the cocktails go down even quicker if it’s party time!….Without the cocktails it makes a great nutritious meal.

Peanut Sauce
1 tbsp vegetable oil
1 tbsp red curry paste.. r 2 if you love it hot!
2 tbsp crunchy peanut butter
1 tbsp unrefined brown sugar
2 tbsp lemon juice
1 tbsp fish sauce
8floz coconut milk
Heat the oil in a saucepan and add the curry paste and cook out for about a minute. Stir in all the other ingredients and bring to the boil, reduce heat and simmer until thickens and is lovely and fragrant.

Chilli Jam
2 red peppers roughly chopped
2 red chillis deseeded and chopped
2 tbsp tomato puree
2 cloves garlic chopped
2 onions  chopped
2 tomatoes diced
2 tbsp soy sauce
2 tbsp vinegar – balsamic or white if not
1 tbsp brown sugar
Oil

Heat oil in the pan and add all the ingredients and mix to coat
Cook on medium heat for a few minutes until veggies start to soften
Turn down the heat, add enough water to cover them.
Cover with a lid and cook until everything is soft
Blend and taste – adjust with vinegar if it needs to be sourer or a further pinch of sugar if not sweet enough.
Cool completely before using.
This will keep in jars in the fridge for 2-3 weeks

Meatballs
1 tbsp vegetable oil
1lb minced beef, lamb or pork
1 tbsp finely chopped garlic
1 tbsp finely chopped lemongrass
4 spring onions finely chopped
2 tbsp chopped fresh coriander
1 tbsp each of lemon juice and fish sauce
salt and pepper
Heat the oil in a pan and add teh spring onion, garlic, lemongrass and cook for a few minutes until softened. Add the mix to the meat and using your hands blend well. Season and roll and shape the meat into small balls. Heat a decent amount of oil in a frying pan and when hot cook the meatballs over a medium heat unti browned on the underside. turn over and cook the other side until browned. You can continue cooking on the pan until cooked through or put into preheated over at 180C for about 5 minutes if small balls and slightly longer if bigger than bite size.

Serve with the 2 dipping sauces and enjoy… cocktail of choice – optional!

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