Peanut Butter & Bacon Noodles: MOB Kitchen
- 450g of smoked bacon
- 500g of packet noodles
- 2 tbsp of ManiLife peanut butter
- 2 tbsp of soy sauce
- 2 tbsp of chilli oil
- 2 tbsp of rice vinegar
- 1½ tbsp of five spice
- Knob of ginger
- 10 spring onions
- Spoon your peanut butter into a bowl and mix together with soy sauce, chilli oil, rice vinegar and 2 tbsp of water until you get a thick, creamy, rich sauce. Set aside.
- Chop your bacon into chunks and fry in a non-stick pan until crispy.
- Meanwhile, finely chop your spring onion (setting aside a handful for garnish) and ginger. Add to the pan along with your five spice for an aromatic kick, then stir together.
- In another pan, bring your noodles to the boil. Simmer for about 3 minutes, then add to your bacon pan. Set aside some of the noodle water.
- Take your peanut sauce and toss it through the noodles until they are evenly coated – add a splash of noodle water to loosen it.
- Plate up and garnish with a sprinkle of spring onion and a tsp of chilli oil.
Creamy Peanut Butter & Lentil Curry: ManiLife
- 2 tbsp of coconut/olive oil
- 4 garlic cloves, cut into small pieces
- 1in of ginger, cut into small pieces
- 1 cup of red or green lentils
- 2 vegetable stock cubes
- 1 can of chopped tomatoes
- 1 can of coconut milk
- 2 tbsp of ManiLife Deep Roast Smooth peanut butter
- Salt and pepper to taste
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- 2 tsp of curry powder
- 1 tsp of turmeric
- In a large pan, heat the oil and add the garlic, ginger and all the spices together.
- Cook for about 4 minutes, until the garlic scents the room.
- At this point, add in the lentils, tomatoes and the vegetable stock – mix everything together and let it all simmer for about 20 minutes.
- Remember to do this at a low heat for the lentils to get soft and avoid anything burning.
- Once the lentils are cooked, add in the coconut milk and peanut butter, then the salt and pepper to taste.
- Stir everything together and let it simmer for another 5-7 minutes.
- Serve with jasmine rice and naan bread.
Peanut Butter Fudge: Ligia Lugo, The Daring Kitchen
- ½ cup of butter
- 450g of brown sugar
- ½ cup of milk
- ¾ cup of peanut butter
- 1 tsp of vanilla extract
- 3½ cups of icing sugar
- Melt the butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil for 2 minutes, stirring frequently.
- Remove from the heat. Stir in the peanut butter and vanilla. Pour over the confectioners’ sugar in a large mixing bowl. Beat until smooth and pour into an 8x8in pan. Chill until firm and cut into squares.
Whole Roasted Peanut Butter Cauliflower Curry: Whole Earth
- 3 heaped tbsp of Whole Earth smooth original peanut butter
- 2cm thumb of fresh ginger, peeled and grated
- 3 garlic cloves, grated
- 2 tbsp of soy sauce
- 1 lime, cut in half
- 400g of coconut milk
- 1 medium head of cauliflower
- 400g of chickpeas
- Bunch of spring onions, light green and white parts sliced at an angle
- Small bunch of coriander
- Using a fork, mix the peanut butter in a bowl with the ginger, garlic, soy sauce and the juice of half the lime. Stir the tin of coconut milk to break up any solids that have settled at the top. Add 3 tbsp of the coconut milk from the tin to the peanut butter mixture, saving the rest of the tin for later. Add 40ml of water to the peanut butter mixture and stir to combine. Taste the peanut butter sauce and add more soy, lime or peanut butter according to your preference.
- Preheat the oven to 200°C.
- Place the cauliflower in a small roasting dish and pour 50ml of water around the base. Spoon the peanut butter sauce over the cauliflower so the entire surface of the cauliflower is covered and no white spots are visible. Lightly grease a piece of tin foil large enough to cover the cauliflower snugly and secure around the head of cauliflower, greased side down. Place the tray in the oven for 15 minutes.
- Remove the tray from the oven, lift away the foil and discard. Pour the rest of the coconut milk around the cauliflower. Drain the chickpeas and add to the tin with the spring onions and the remaining lime half. Stir the chickpeas, coconut milk and spring onions together and return the tray to the oven for 35-40 minutes until a burnished, copper peanut-butter crust has formed on the cauliflower and a sharp knife passes through easily.
- When the curry has had its time in the oven, sprinkle over the coriander and chilli flakes, and slice into wedges to serve.
You can leave out the chickpeas, spring onions and coriander if you’d prefer to serve the cauliflower on the side with a noodle dish or stir fry. Alternatively, add greens such as kale, spinach or finely sliced cabbage to the roasting tin 3 minutes before the end of the cooking time.
Peanut Butter No Bake Bars: Whole Earth
- 150g of dairy-free spread
- 100ml of maple syrup
- 340g of Whole Earth smooth original peanut butter
- 100g of rolled oats
- 100g of sweet and salty popcorn
- 200g of dark chocolate
- Line a 20x20cm square pan with baking parchment so that it reaches up the sides as well as covering the base.
- Measure the dairy-free spread, maple syrup and 300g of the peanut butter into a small saucepan (reserving the rest for later). Cook, stirring regularly, over a gentle heat until the mixture is liquid but not boiling.
- Pulse the oats and popcorn in a food processor a few times to break everything down a little. Pour in the liquid peanut butter mixture and pulse again a couple of times to combine.
- Tip everything from the food processor into the prepared pan. Press down and even the surface with a spatula. Cover and place in the fridge to chill for 20 minutes.
- Meanwhile, melt the chocolate in a heatproof bowl suspended over a pan of barely simmering water – making sure the base of the bowl doesn’t touch the surface of the water. When the chocolate has melted, pour it over the peanut-butter popcorn mixture.
- Working quickly, heat the remaining peanut butter in a pan until liquid but not boiling. Use a teaspoon to dot liquid peanut butter all over the surface of the chocolate, then use a knife to create an attractive swirl pattern over the top. Cover and return to the fridge for at least 2 hours before cutting into nine squares.
Peanut Butter Bread: Meridian x Samantha Hadidi
- 2 cups of oats
- 4 tbsp of coconut sugar (or maple syrup)
- 1½ tbsp of coconut flour
- 1 heaped tbsp of baking powder
- ½ tsp of salt
- ½ cup of Meridian smooth original peanut butter
- 1¼ cups of coconut milk (plus up to 2 tbsp more)
For a more dessert-style bread, add in 1 tsp of vanilla and 1 cup of dark chocolate chips
- Preheat your oven to 170ºC. Grease and line a loaf tin.
- In a blender or food processor, blitz together the oats until they form a fine flour. Pour into a mixing bowl, then stir in the coconut sugar and coconut flour, baking powder and salt.
- In a blender, blitz together the peanut butter and coconut milk until smooth. Fold into the oat flour mixture, then stir in the vanilla or chocolate chips if using.
- Pour into the prepared loaf tin, then bake for 37-40 minutes, or until cooked through. Allow to completely cool, then store in the fridge until ready to use.
Peanut Butter & Dark Chocolate Ice-Creams: Meridian x Samantha Hadidi
- 1½ cups of tinned full-fat coconut milk
- 1 cup + 2 tbsp of Meridian peanut butter of your choice
- 3-4 tbsp of maple syrup (to taste)
- 1 tsp of vanilla paste
- Pinch of salt, to taste (we used ¼ tsp, but add a small bit at a time)
For the caramel:
- ⅓ cup of nut butter of your choice
- ⅓ cup of maple syrup
- 2 tbsp of coconut oil, melted
- Coconut or oat milk, to thin
- 1 tsp of vanilla paste
- Salt, to taste
- 150g of dark chocolate
- 1 tbsp of coconut oil
- Large handful of salted roasted peanuts, chopped
- Start by making your ice cream. Blitz together all ingredients in a blender or processor until completely smooth, adding salt and maple syrup to taste. Feel free to add a touch more peanut butter if you like.
- Spoon the mixture into silicone ice-cream moulds, leaving a small amount of space at the top for the ‘caramel’. Insert your lolly pop sticks, then place in the freezer to firm up for 20 minutes.
- In the meantime, make your caramel by blitzing together all ingredients in a blender until smooth, adding coconut milk 1 tbsp at a time if you need to loosen the mixture (we added around 4 tbsp). Add salt to taste the mixture.
- Spoon the caramel over the top of the peanut butter ice cream. Sprinkle over the chopped peanuts, then place back in the freezer to set overnight.
- Once ready to serve, gently melt the chocolate and coconut oil in a bain-marie. Stir until smooth. Remove ice creams from their moulds, then dunk in the melted chocolate and lay on a piece of baking paper to firm up.
- Eat immediately, or place back in the freezer until ready to enjoy.
Massaman Curry: Justine Murphy, Muymybueno
For the paste:
- 5 large finger-length dried chillies, submerged in water
- 5 cloves
- 5 cardamom pods
- 1 tbsp each of coriander seeds and cumin seeds
- 1 cinnamon stick
- 1 star anise
- 1 fresh bay leaf
- 1 tsp of flaked sea salt
- 1 tbsp of coconut oil
- 4cm fresh galangal or ginger, peeled and roughly chopped
- 4 lemongrass stalks, finely chopped (white part only)
- 5 shallots, peeled and sliced
- 5 cloves of garlic, peeled and sliced
- 1 tsp of shrimp paste
- 2 kaffir lime leaves
- 4 tbsp of coriander stalks
- 2 tbsp of desiccated coconut
- 1 tbsp of peanuts
- ½ tsp of whole nutmeg, grated
- 1 tbsp of fish sauce
- 2 tbsp of peanuts, toasted and crushed
For the curry:
- 2 tbsp of sunflower oil
- 1kg of beef cheeks (approx. 3 large ones), cut into 3cm dice
- 1 large onion, halved and finely sliced
- 800ml of tinned coconut milk, shaken well before opening
- 500ml of beef stock
- 1 large potato, cut into 2cm cubes
- 1 tbsp of palm sugar, grated
- 1 tbsp of fish sauce
- In a dry pan, combine the soaked chillies, cloves, cardamom pods, coriander and cumin seeds, cinnamon stick, star anise, bay leaf and salt. Toast until fragrant then transfer the spices into a food processor and blitz to a fine powder.
- Add the coconut oil to a non-stick frying pan over a medium heat, and cook the galangal or ginger, lemongrass, shallots, garlic and shrimp paste for 1 to 2 minutes. Remove from the heat and leave to cool.
- Add the lemongrass mixture to your food processor along with the toasted ground spices and the lime leaves, coriander stalks, coconut, peanuts, nutmeg, fish sauce and three tablespoons of water. Blitz up well, for a good minute.
- Preheat the oven to 160°C. Put your pan back on a high heat with half of the sunflower oil and add the diced beef cheek, working quickly with tongs to turn all the cubes so they seal and brown all over. Transfer them to a plate and set aside.
- Add the remaining sunflower oil to a casserole dish over a medium heat and add the sliced onion with half of your paste. Stir well and cook for 1-2 minutes. As it starts to cook, add half of the coconut milk and mix well.
- Add the beef stock and the beef cheeks into the casserole dish on the hob and bring to the boil, then reduce the heat and simmer for 10 minutes. Place into the oven for 1 hour with the lid on.
- Remove from the oven. At this stage, taste the curry. If you would like it to have more of a kick, add a touch more paste; if it’s too spicy, add more coconut milk. Freeze your remaining paste in a sealable bag.
- Place the casserole dish back into the oven and cook for a second hour, then remove to stir it and add the remaining coconut milk, the potato, palm sugar and fish sauce. Cook for a third and final hour. As the potato cooks, it will break down and help to thicken the curry.
- Once it has had 3 hours, stir well and check that the beef cheeks are melt-in-your-mouth soft.
- If the curry looks too wet, pop it back into the oven for 30 minutes. If it’s drying out at any point, add a little more water. Serve with plain rice and top with the toasted and crushed peanuts.
Nut Butter & Sultana Overnight Oats: Justine Murphy, Muymybueno
- 50g of jumbo rolled oats
- 1 tbsp of chia seeds
- 2 tbsp of almond or peanut butter
- 1 tbsp of maple syrup
- 2 tbsp of sultanas
- 185ml of almond milk
- Pinch of Himalayan salt
- In a bowl, mix the oats, chia seeds, nut butter, maple syrup, sultanas, milk and salt together. Cover and refrigerate overnight.
- In the morning, stir the oat mixture to combine everything. If it’s runny, simply stir in one additional tbsp of chia seeds and place the mixture back in the fridge until it has thickened up. If the oat mixture is too thick, simply add a splash of milk and stir to combine.
Maca & Nut Butter Smoothie: Justine Murphy, Muymybueno
- 250ml of almond milk (or any other milk of your choice)
- 1 frozen banana, sliced
- 2 medjool dates, pitted
- 1 tbsp of almond butter
- ½ tsp of maca powder
- Pinch of ground cinnamon
- Pinch of freshly grated nutmeg
- Place all the ingredients for your chosen smoothie in the blender and whizz together really well for 2-3 minutes. Enjoy.