Tag Archives: peanut

Thai Peanut Turkey Stir-fry with Roasted Sweet Potato & Veggies

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Evening, lovely people! Just in case everyone is starting to get the idea that I do very little else besides mainline sugar and alcohol (and I wouldn’t blame them) – here’s an example of what I’d make and live on, a little more typically. If enough people are interested, I can do more stuff like this, and/or give y’all a breakdown of how I actually eat, exercise and stay healthy. (Despite the sugar and the cake. Up to interest, really :))

This is a meal that gets the balance exactly right. There’s no processed or refined carbodhydrate (though I’ll give you that there’s sugar in the peanut sauce). Overall there’s a pretty good balance of protein, good fats, complex carbohydrate, fibre, vitamins and general health-building goodness.

I should note that although I give everyone precise measurements for baking (because, em, you have to, sorta), I won’t give precise measurements for cooking. This is because the following:

1. It depends entirely on how many people you’re planning to cook for

2. I’ve cooked for myself and others, a whole lot, since I was 14, and I’ve almost always done it with ideas in my head as opposed to recipe-following. This sounds like a horrible brag, but it isn’t – the real reason is I was too lazy to recipe-check when I started cooking, and it’s become a habit in my adulthood).

3. It’s much harder to go wrong with quantities when you’re cooking than when you’re baking. Honestly. Rely on your eye, and things will work out. If not, call me and I’ll come over and do it for you – I’m nice like that.

Ingredients (very roughly):

Sweet Potatoes

Onions

Broccoli Heads

Turkey Breast Strips

Spinach Leaves

Oil or fat of your choice (sunflower, rapeseed, butter – go wild. Spray for the extra-healthy).

Peanut Butter

Coconut Milk

Chilli Powder

Canned Tomatoes

Herbs (to your taste and preference)

Brown Sugar

Powdered Cinnamon

Directions: 

1. The first thing you want to do is cut up your various vegetables. Sweet Potatoes can be diced up or cut into chip-shapes, depending on your patience. Onions should be half ring-cut (for veggies) and dice-cut (for turkey). Make your broccoli into florets. My family love huge florets, you might like them little. Chopping board and a decent knife – get this done first and the hard work is out of the way. Set your oven to about 160 celsius if it’s a fan, 180 if it’s non-fan.

2. Set out a big ol’ saucepan (I use these lovelies), and a frying pan on your stove top. Pour or pat your oil or fat of choice into each (I used peanut oil for the frying pan and butter for the sauce pan). Leave them be for now. Pull out a baking tray and line it with baking paper.

3. Scatter your sweet potato chunks onto the lined baking tray. Grab your oil (I took olive oil for this) and sort of just lace-pour it across the chunks. Yay! Next, scatter over some brown sugar and cinnamon to taste. This turns out like heaven, seriously. Using clean hands, mix around the sweet potato in all the goodness so everything gets a good cover. Ensure all the chunks are relatively flat and even in the tray, and stick it in the oven. They can stay in there for the next twenty to twenty five minutes (after twenty minutes, check ’em – they’re ready when they smell amazing and a poke through them with a fork shows they’re soft).

4. Turn on the rings underneath the frying pan and the sauce pan. Let them warm up, then add diced onion to the frying pan and ringed onion to the sauce pan. Wait for noise and smells to happen. When that’s started up, take your diced turkey breast and throw it in the frying pan, ensuring even distribution. While that starts to brown and sizzle on one side, combine peanut butter and coconut milk in a bowl – a good mix with a spoon should even them up.

5. When your peanut-coconut mixture is all done, go back to your turkey and flip the strips. If they’re looking very happy and brown, turn down the heat. Turn down the heat on the onion rings in the sauce pan, too. Go get your broccoli florets, and tip them into the saucepan, put the lid on. This lets them sizzle AND steam, locking in goodness and flavour simultaneously.

6. Leave things a further five minutes or so before you do anything else (dance it out – I recommend this song).

7. Five minutes up! Go and flip/mix your turkey strips again, and this time pour in the coconut-peanut sauce you made. Sprinkle that with powdered chilli to taste. Monitor the heat – if you’re worried about burning, turn it down. It’s that simple! Place a pan-lid over the frying pan now – if you don’t have one, even a dinner plate will do. The aim is to permit some extra heat and steam to really permeate and soften the turkey and let the flavours sink in.

8. Tip your tinned tomatoes over your onions and broccoli. Lid on and let it do its thing. Leave it until the broccoli is as soft as you (and others) like – you’ll be able to tell by poking it with a fork. I like my broccoli fall-apart soft, but my fam & friends like it al dente – gotta compromise in this house!

9. When you think your turkey and veggies are ready, turn off the heat underneath them and let them sit a further couple of minutes. When your sweet potatoes are ready, pull ’em out the oven, allow a few minutes to cool and then plate the whole lot up

10. Absorb compliments and act like you totally know everything about cookery and food.

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(That’s the outfit I wore makin’ em, cause you totally all wanted to know that). If you want to see more like this, or more health/nutrition stuff, personal or otherwise, let me know!

As a final note:

The healthy amazingness of sweet potatoes

– Why turkey deserves more attention 

– Why peanut butter is actually amazing

– The magic of combining broccoli and tomato 

– I get all my groceries from Lidl and Tesco like any Irish Student. Eating well doesn’t need to be expensive!

Enjoy y’all 🙂

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Chocolate Peanut Muffins

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These are a short, simple & amazing recipe I hijacked from the god of good things, Dan Lepard. All credit to this glorious man, and his recipes. They are sweet without being offensive about it (and don’t get me wrong, I like offensively sweet). You’ll find yourself eating about one a night for a good five days after you make your first batch. It’s like there’s secret cake drugs in there. Did I mention that they keep for absolutely ages? They’re magic.

Here’s the how-to! Ingredients to make twelve:

75g Unsalted Butter

100g Peanut Butter (smooth or chunky to your liking)

175g Caster Sugar

3 Medium Eggs (respect your hens and buy free range organic, yo)

75g Sour Cream

75ml Cold Milk (full fat)

100g chopped salted roasted peanuts (although I didn’t chop ’em to be honest) plus 25g

225g chocolate chips (milk dark or white to taste)

150g plain flour

25g cocoa

2 teaspoons baking powder.

Directions:

1. Be good boys and girls, preheat your over to 180 celsius (160 for a fan) and line your muffin trays with twelve pretty muffin liners before you get started. It prevents you getting slowed down later 🙂

2. Mix your butter, peanut butter and sugar together until the mix is smooth. I managed to do this by hand because I’d left my butter out for ages, but use a mixer if you need. beat in the eggs to the mix one by one.

3. Next to the mix, tip in the sour cream, and the milk. Combine to smoothness, then throw in your peanuts and chocolate chips.

4. Finally, combine the flour, cocoa powder and baking powder in a separate bowl and sieve them in to the batter. To be honest, I’m not sure why the sieve part is necessary – possibly it’s about the texture end result – but I followed this direction obediently and they turned out lovely, so I’ll keep stipulating it. A finicky cake maker produces better cakes…

5. When the mixture has been completely combined, spoon into the muffin papers, distributing evenly. Dot a few peanuts on the top of each and bake for about 25 minutes.

6. Enjoy these with a caramel lovoka vodka & coke for being extra bad. You know you want to.

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Peanut Butter & Strawberry Jam Meringue Batter Cupcakes

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These were as difficult as hell to make. I’m not kidding. But -goddamn. Everyone needs to try one of these, at least once in their lives.

I sourced the recipe from My Baking Addiction – it’s a lovely little site and all credits go to the original creator, Jamie.

Here’s how I interpreted their genius!

Ingredients:

Meringue Batter Cake:

250g plain flour

Tablespoon Baking Powder

1/2 Teaspoon Salt

4 Large Egg Whites (I was terrible and got the egg whites in a carton)

300g White Sugar

120g Butter

1 teaspoon vanilla extract

Peanut Butter Buttercream:

360g Butter (yes, really)

125g Smooth Peanut Butter (more could be added, to taste)

Couple Dashes Vanilla Extract

900g Confectioners’ Sugar

125ml Double Cream

Filling:

Strawberry Jam of your choice

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Directions:

1. Preheat your oven! If it’s a fan oven, like ours, I’d try about 160 degrees celsius. Go for 180 if it isn’t fan-endowed. Look apprehensively around your kitchen, wonder if you have enough bowls.

2. Line cupcake trays. You’ll be expecting to make about twenty four of these things so please ensure that you have enough people around to eat them. Use cute cupcake liners.

3. In a large bowl, sift together flour, baking powder and salt.

4. In another large bowl, blitz the milk and egg whites together with an electric mixer, ’til they’re about halfway towards doing that magical meringue mix thing. Then leave them be. This will work out, honest.

5. MAKE SURE YOUR BUTTER IS SOFT. Otherwise you will end up finding this bit very hard – blitz the sugar, vanilla and butter together in yet another large bowl, electric mixer again. Blitz the crap out of them, seriously – three minutes so that the mix is all super light. Now, do this: add half the flour, and keep blitzing. Half the eggs, keep blitzing. Rest of the flour, keep blitzing, rest of the eggs. Now blitz that stuff til it’s perfect enough to make angels cry. Movie cupcake batter, that’s what you want to see. Take two or three minutes after all the ingredients have been combined.

6. Spoon the mixture into your cleverly pre-prepared cupcake liners in the cupcake trays (you totally already had that done and didn’t have to go do it all of a sudden, huh?) Aim for each cupcake liner to be a little over half full.

7. Stick those lovely things in the oven and bake for 18 to 22 minutes (mine took twenty). Keep an eye on them. They’re done if when you stick a knife in them, the knife slides out clean.

8. While the cakes are baking, it’s icing time yo. Room temperature (i.e. soft) butter and peanut butter go in a big bowl together, and you get that electric mixer out again – you know what to do at this stage. Blitz that shit til even, then at a low speed dose it up with icing sugar gradually til the whole lot is in there. As you get to the end, you’ll find the sugar is starting to roughen up the icing texture because there is so damn much of the stuff. That’s what your cream is for – add it into the blitzing mixture til you have some pretty, lightly peanut coloured buttercream that looks smooth and ready to go.

9. When your cakes are out of the oven, let them stand for at least twenty minutes, then go at them with – if you have it – an apple corer! (If not just use a knife and your genius, you’ll be alright.) You need to ‘core’ a centre into each little cupcake. Then fill that core with jam to your taste. Spread a little on the top of the cake, too.

10. When the cakes are completely cool, you can pipe, spoon, spread or fling your icing onto the top of them. As you can see from my pictures, I had no piping so I spooned it on unashamedly.

…and Enjoy!

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