"We had a wonderful time staying in this gorgeous location and learning to create delicacies & beautiful meals. Thank you for the wonderful hospitality, lots of laughter & many lessons we can take home and use to impress our friends! You are great teachers!"
Sarah Landis
UK
May 2010
Walnut Grove Recipes
Spicy Peanut Sauce
- 1 tbsp peanut oil
- 1 large onion
- 2 cloves garlic
- 1/2 cup unsalted raw peanuts
- 2 fresh red chilies, roughly chopped
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 cup coconut cream
- 1/3 cup lemon juice
- 1/3 cup brown sugar
- 1/2 cup crunchy peanut butter
- salt & pepper
- coriander to garnish
- 1/4 cup water
Method
1. Finely dice the onion, crush the garlic and put into a blender. Put the cinnamon, cumin & coriander into a dry frying pan (no oil) and gently heat until the spices are fragrant but not smoking. Grind to a powder in a spice grinder or with a mortar & pestle. Add to the blender.
2. Add all of the remaining ingredients to the blender, and blend until the mixture is well chopped, but not completely smooth.
3. Season with salt & pepper to taste.
4.Transfer to a clean serving bowl, cover with cling film and leave in the fridge for at least 3 hours to firm up (it will be quite fluid when you first make it however it will set).
5. When you are ready to serve, garnish with either sprigs of coriander, or sprinkle with finely chopped coriander.
Serving Suggestions
We love to serve this at parties with crudités; carrot sticks, celery sticks, green & red pepper slices, raw broccoli & cauliflower florets. It is also a fantastic accompaniment with char-grilled or barbequed chicken, or with chicken or lamb kebabs. We recommend marinating the kebabs in a mixture of soy sauce, peanut oil, lemon juice (approx 2 tbsp of each) and a teaspoon of cumin, coriander, turmeric, salt, brown sugar & grated raw ginger.
Advanced Preparation
Peanut sauce will keep for up to a week if kept in the fridge in a clean bowl and sealed with cling film. It needs to be made at least 3hrs before using, but is best made the day before you want to use it.
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