Recipe supplied by Patrick Hanna, L'Entrepot, .uk Gluten-free salted peanut butter and chocolate tart Load them on to a big baking tray and roast in the oven at the same temperature for 7-10 minutes, or until they are done to your liking.ĥ Toss the cucumber slices in some of the faraal, then arrange them on a plate alongside the chops. Yum.ġ Roughly slice your cucumber diagonally – leave the pith in the middle, as it will add a little moisture later on.Ģ To make the faraal, preheat the oven to 170C/335F/gas mark 3½, then roast the peanuts for 8 minutes.ģ Roughly blitz the peanuts in a blender then add the yoghurt, honey, lemon and chilli.Ĥ Heat a frying pan over a high heat, then sear the lamb chops in batches, being careful not to overcrowd them.
Peanuts, fresh cucumber and sticky lamb chops. The monocled, top-hatted Planters peanut mascot would surely be twirling his cane with satisfaction after a plate of this. Lamb chops, cucumber, peanut faraal Photograph: Yuki Sugiura for the Guardian Pulse by Jenny Chandler (Pavilion) Lamb chops, cucumber, peanut faraal You can leave some lumps in the soup, or you may prefer to blitz the lot in a blender.ĥ Season with salt, black pepper and lime juice, sprinkle with some coriander and serve. Tip in the tomatoes and stock, and bubble away gently for about 10 minutes, until the sweet potato is soft.ģ Spoon the peanut butter into a small bowl, stir in enough of the soup broth to make a smooth cream and then add to the soup.Ĥ Using a hand-held blender or potato masher, puree some of the potato.
Add the garlic, ginger, chilli, cumin and cinnamon, then stir until you can smell the fabulous aromas.Ģ Add the sweet potatoes and stir to coat in the spices, taking care not to let the garlic burn. Be sure to use unsweetened, organic peanut butter that has no additives, or alternatively grind your own roasted peanuts and add a good pinch of salt.Ģ tbsp vegetable oil such as sunflower, groundnut or rapeseedĢ.5cm piece of fresh ginger, finely dicedĪ large pinch of chilli flakes or ¼ tsp cayenne pepperĢ orange-fleshed sweet potatoes, peeled and roughly choppedĪ few leaves of fresh coriander, to garnishġ Heat the oil in a large saucepan and fry the onion until soft. This lightly spiced version with sweet potato may not be totally authentic – the locals probably aren't using peanut butter – but it certainly makes for a super-quick and scrumptious supper dish. There are recipes with smoked fish, chicken or beef. Peanuts, or groundnuts, are used liberally in the soups and stews of west Africa. Recipe supplied by Ben Tish, .uk West African peanut soup Season the rice and then divide between serving plates, top with the remaining mango and the fish sauce dressing and then finish with the fresh coriander. Whisk together the fish sauce and lime juice. De-stone the mangoes and cut into 2cm chunks – mix half through the rice and reserve half. 180g black rice, well rinsed and soaked in cold water for 20 minutesġ Cook the rice in salted water for around 18‑20 minutes until just tender, then drain well and transfer to a bowl.Ģ Spoon the oil over the rice and stir in along with the chilli, spring and red onions and the peanuts.
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