100% peanuts combined with hot cajun spices sources from Tauranga. Blended and mixed together by hand, this has been one of the most popular blends that everyone seems to love.
The peanuts we use come from Argentina and are dry roasted to make the perfect texture of peanut butter. Peanut butter madness sets in and we create flavours as peanut butter is a benefit to health and has its uses to flavour and texture in cooking. People love to mix Peanut Butter with a huge variety of flavours.
Although this peanut butter is described as Hot Cajun, it is actually very mild - I would put it right at the lower end of the heat spectrum. In fact, I would describe it as spicy with a touch of chilli rather than just hot because you can really taste the peanuts and more than a hint of mixed herbs. As I always do, I tasted a little on its own and sniffed the contents before starting to use it in a dish, and I liked it immediately. It did not smell very strong, but the taste was full-bodied and very pleasant.
I used some as the basis for a lettuce salad Asian style. This is a sauce made of peanut butter, oyster sauce, Chinese vinegar, garlic and soy sauce. Once it is well mixed you pour it over a bowl of reconstituted black fungus, torn lettuce leaves and tofu cubes, and toss it till it is well mixed. I sometimes add extra ingredients like chopped radishes, sliced capsicum, cashew nuts, or chilli flakes. On this occasion there was no need to add any chilli as the Cajun spice in the peanut butter was enough to give it a bit of a kick. Because it keeps for a couple of days in the fridge, I made a reasonably big bowl.
I liked the way the peanut butter blended in and added that extra zing. I think it was better than just using plain peanut butter. We both liked it and went back for second helpings. My cousin, who was staying overnight with us, was intrigued - she had never tasted lettuce prepared like this before, but she was impressed by the whole process. She helped to prepare the sauce, having first tasted the peanut butter, and agreed that this was a great way to use it.
Since she left, we have had the peanut butter twice more. I mixed some with butter and then spread it on toast for breakfast, adding a poached egg on top. That was amazing; it was so flavoursome that no salt was needed, and it left a nice fresh taste in our mouths. I also added a tablespoonful to a banana smoothie. It completely altered the flavour, adding crunch and resulting in a very different taste experience. I have put peanut butter into smoothies in the past, but the Cajun spice enhanced the flavour as well. I was not sure whether to add sugar; in the end I left it out because I hoped it would not be needed, and I was glad. The peanuts already have a naturally sweet aftertaste and that was noticeable in the finished product.
I think the big advantage with this product is that it makes other additives redundant. I found I was using little or no sugar or salt with it because the flavours were already strong. My next project is to use it in a stuffing for roast chicken, but that will be next week when I have the time.
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