Oh yes Oh yes Oh yes…. INSIDEEEE THE PLACE… Bringing that HEAT TONIGHT BABY !!!  

*Mic drop*

Yes. We are back, with more ri-doncucouly delicious Peanut Butter and Sacla’ Pesto recipe.

Last week we took you to the culinary circus. We hope you had a mighty fine time and you’ve been plastering your pesto pb recipes all over social…

This week we’ve wanted to take it up a notch, put it in 5th and race off into the sunset…

We went around the globe to find you the best recipe…

We danced with Devil in Chilli, diving to the depths of the earth’s core to find those Hawt AF chillies.

Next a whirlwind stop off in the motherland Argentina, to pick up our good ol’ pal Mr. El Banging Peanut.

Next. A quick flight and long drive and a short walk and boat ride to the middle of the Icelandic, fishing for that Salmon baby. Hell Yeah.

For the final leg of our recipe adventure, we returned to the Green Pastures of Herefordshire, sipped Tea, ate Scones and hand picked the freshest vegetables in all the land.

 

So, now to the good bit.

Oh boy oh boy we cant wait to show you what we’ve got this week.

 

We bring you…

Fiery Chilli Pesto, Salmon & Peanut Butter Noodles

Ingredients:

250g salmon fillets, skin on   
1-2 tbsp olive oil
Sea salt and freshly ground black pepper
2 courgettes, trimmed and finely sliced  
2 garlic cloves, finely sliced
5cm piece of fresh ginger, peeled and finely sliced
½ 190g jar Sacla’ Fiery Chilli Pesto
2 tbsp Manilife Original Peanut Butter
6 tbsp hot water + extra to top up  
2 x 150g packs of straight to wok, thick udon noodles
Method:
Preheat the oven to 200C/Gas 6/180C fan oven. Sit the salmon skin side down in a roasting tin, drizzle over half the olive oil and season well with sea salt and freshly ground black pepper. Put in the oven and roast for about 20 mins or until salmon is cooked through. Remove from oven, when cool enough to handle, remove the skin and break the salmon up into chunky pieces and put to one side.  
Heat the remaining oil in a large wok, add the courgettes, season and cook for about 5 mins then throw in the garlic and ginger and toss around the pan for about a further 5 mins or until courgettes are cooked, add more oil if needed. Remove with a slotted spoon and put to one side.
Add the fiery chilli pesto and peanut butter to the wok along with 6 tbsp of hot water, heat gently and stir to combine, top up with more hot water if the mixture is too thick. Separate the noodles a little and add to the pan, stir to coat and heat through then add the courgette mixture and salmon to the pan and gently stir through transfer to serving dishes.

 

2018-11-06T13:08:45+00:00