The Daring Cooks challenge for July was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.
The mandatory element of the challenge was to make a nut butter and use it in a savoury recipe. I chose to use Sunday roast chicken leftovers and make bang bang chicken. You can find the nut butter recipes and four savoury recipes that you can use the butters to make here.
In the interest of using up the contents of the fridge and vegetable garden I shredded romaine lettuce, cut strips of carrot, cucumber and spring onion and drizzled the peanut and cashew butter sauce over the top with a smattering of cashews for added crunch. To thin the butter I blended half a red chilli, zest and juice of one lime, clove of garlic and toasted sesame oil.
Now the awful photos taken on my Blackberry
Thank you Margie and Natashya for a lovely and very tasty challenge. I shall definitely make this dish again.
Love Morwenna xoxo