Pete's Peanut Satay

Ah, what’s that heavenly scent?  No, it’s not Limbericks’ entrepreneur Yogi Pete’s Eau de Yoga—thank goodness— but the wonderful, wafting aroma of roasted peanuts!

When Pete’s not creating heady fragrances such as Eau de Col-alone, he loves being in the kitchen. Incredibly, he knows a thing or two about cooking — this is his favourite accompaniment to Honey Chicken* but Peanut Satay also works well, for instance, with any roasted or grilled vegetables and Jasmine rice.

Of course, if time is of the essence and for convenience’ sake, pre-roasted peanuts can be used, in which case please skip the oven and the “roasting of the peanuts” section.

INGREDIENTS
Pre-heat the oven to 350ºF (180ºC)

1 x can of full cream coconut milk
8 oz (225 g) or one cup of raw peanuts
1 tablespoon of ground turmeric
1 dessertspoon soft brown sugar
2 heaped teaspoons Garam Masala or 1 teaspoon each of
ground cinnamon, coriander and nutmeg
Salt to taste

METHOD

Roast the peanuts on a lined tray for 10 -12 minutes, or until slightly golden.  Let cool for a few minutes.  If they have skins on, gently rub these away by rolling the peanuts back and forth with the fingers and then pinching the skin off.
Now blast the peanuts in a mini food processor and chop – ideally some texture should remain.
In a wok preferably, or a medium-sized saucepan, gently heat the coconut milk. 
Add in the turmeric, spices and sugar. Keep stirring until slightly thickened and then mix in the chopped peanuts.
Season to taste. Cover and keep warm.
This will provide a generous portion of Peanut Satay - the excess can be refrigerated at least a week or successfully frozen in an airtight container for a good few months.

*Honey Chicken recipe coming soon — the marinade used in this recipe can also be used, for example, to baste any vegetables such as Butternut squash, leeks and potatoes.