If you're reading this, you care about the crunch in your peanut butter. We understand. At Nut Brothers, we're madly in love with this stuff.
It's why we get our Hi-Oleic peanuts all the way from South America. It's why we roast them here in New Zealand. It's why our grindstones are set to the exact millimetre. That's how we ensure a texture that's satisfying to spread and sumptuous to eat; all the while maintaining that distinctive crunch in every bite.
This isn't just a jar of peanut butter; it's our crunchiest batch yet. Because when you're as obsessed as we are, every batch is a personal best.
I am fussy about peanut butter. I like it to taste of peanuts, not chemicals, and I prefer it reasonably dry - not swimming in large quantities of oil. This blend ticks all the right boxes. Peanuts are the main ingredient with only a small amount of sea salt added; the mix is deliciously crunchy which prompted me to take a teaspoon and scoop out some straight from the jar. It was so nice that I helped myself to a second scoop.
We tried it on sandwiches for lunch - plain, and also served with mango jelly. It was delicious both ways, full of flavour and with a satisfying texture that left us in no doubt as to what we were eating. Later that day I made some more sandwiches, this time with peanut butter and honey because that was a popular spread when I was a child. It was still as good as ever. I had to put the rest of the jar out of the way before the rest of the contents vanished.
We all love satay, so I next tried a variation on my usual recipe - chunks of chicken breast marinated in two tablespoons of peanut butter, a tin of coconut cream, and half a teaspoon each of garlic, ginger, turmeric and chilli. This was left overnight and then cooked in the slow cooker until the meat was tender. About half an hour before it was ready, I added another half cup of peanut butter - I deliberately left it towards the end of the cooking time so that the crunch was maintained. It was delicious, much better than the skewered version as that can be too dry. I served it with Basmati rice, corn kernels and dried tomato strips; a perfect meal for a cold winter night.
There was some of the satay mix left over, so I used it to fill some dumpling wrappers and then steamed them gently until they were cooked through. I left the prepared dumplings in the fridge overnight; next day, I dropped them into some home-made cabbage soup (flavoured with caraway and asafoetida) and heated them through. The flavours were interesting with the peanut and caraway mingling to make a completely new flavour. I enjoy experimenting with different food ideas: mostly, as in this case, they work, but there have been occasions when I end up thinking that was not such a good idea!
I look forward to trying out some more ways of using this product. We sometimes get fresh salmon from our hunter-and-fisher friends, so I would like to try some of the peanut butter as a glaze just before the fish goes on to the barbecue. That is, if I can keep enough of the product away from everyone until we go to visit our friends. It certainly got the thumbs up for taste and texture in this household.
Random listing from 'Food'...
Farrah's Nacho Spice Mix is a family friendly recipe packed with flavours including cumin, coriander and a little bit of spice to give you deliciously seasoned nachos. This easy to use and versatile spice mix is great for fun dinners and snacks. It has a mild heat, contains no artificial flavours or colours and is made right here in New Zealand.
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