PEANUT perfection

SALTED CARAMEL PEANUT SLICE MAKES 18, EASY INGREDIENTS

●1 ½ cups (225g) plain flour

●200g salted butter, melted

●¾ cup (170g) soft brown sugar

●¾ cup (75g) almond meal

FILLING

●2 x 395g cans condensed milk

●1/3 cup (95g) smooth peanut butter

●100g salted butter

●¼ cup (90g) golden syrup TOPPING

●¾ cup (170g) soft brown sugar

●1/3 cup (115g) golden syrup

●150g salted butter

●250g salted roasted peanuts

METHOD

1 Preheat oven to 200C. Grease and line base and sides of a 20cm x 30cm lamington pan, leaving a 3cm overhang on each side.

2 Mix flour, butter, sugar and almond meal well in a bowl. Press into prepared pan and bake for 15 minutes or until golden. Cool for 10 minutes.

3 For filling, combine all ingredients and a pinch of salt flakes in a saucepan over medium heat. Stir continuously for 8-10 minutes until mixture comes to the boil, thickens and turns golden. Spread evenly over the base. Bake for 10 minutes or until starting to firm and brown around the edges. Cool for 15 minutes.

4 For topping, place sugar, syrup and butter in a saucepan over medium heat and stir for 5 minutes or until sugar dissolves and mixture boils. Stir in peanuts and boil for a further minute. Carefully and evenly pour over filling to cover, then bake for a further 10 minutes or until top is bubbling.

5 Cool in tin completely, then chill in fridge for 1 hour or longer if time allows. Cut into 18 bars.

HAYDEN QUINN’S SATAY PORK NOODLES SERVES 4, EASY INGREDIENTS

●375g fresh wheat noodles

●2 tsp sesame oil

●1½ cups (375ml) chicken stock

●1/3 cup (80ml) soy sauce

●¼ cup Chinese black vinegar (or cider vinegar)

●2 tbsp crunchy peanut butter

●1 tsp sambal oelek (optional)

●2 tbsp peanut oil

●1 tbsp ginger, finely grated

●3 garlic cloves, crushed

●700g pork mince

●1 tsp Sichuan peppercorns (from Asian grocers), coarsely ground

●2 tbsp hoisin sauce

●2 tbsp Chinese rice wine (Shaoxing) TO SERVE

●chopped roasted peanuts

●garlic chives

●red chilli

●spring onion

METHOD

1 Cook noodles in a large saucepan of boiling water according to packet instructions, then drain, reserving 1/3 cup (80ml) cooking water. Return to the pan, add sesame oil and toss to coat.

2 Combine stock, soy sauce, vinegar, peanut butter and sambal oelek (if using) in a bowl. Heat peanut oil in a wok or large frying pan over high heat, add ginger and garlic and cook, stirring constantly, for 1 minute or until fragrant.

3 Add mince and Sichuan pepper and cook, breaking up with a wooden spoon, for 7 minutes or until well browned.

4 Deglaze pan with hoisin and wine, stirring to combine. Reduce heat to low, add stock mixture and simmer for 2 minutes.

5 Add noodles and reserved water and stir to combine. Serve topped with peanuts, chives, chilli and spring onion.