Food At Faithlegg
One Saturday a month, head chef at Faithlegg House Hotel Jenny Flynn will join Maria McCann on The Saturday Café for Food At Faithlegg. This month Jenny is sharing her Peanut Rayu with Roasted Cauliflower recipe. Jenny will share a seasonal recipe and talk about the upcoming trends in the food world, focusing on local suppliers. She will also give tips and tricks for entertaining at home.
Peanut Rayu with Roasted Cauliflower
The real treat in this dish is the rayu this homemade recipe is quick and easy and you control the heat of the sauce. If you like spicy food this dish ticks the boxes. Peanut rayu is great with oily fish like salmon or mackerel and over a salad with smoked chicken or duck.
Peanut Rayu Ingredients
- 2 Garlic gloves thinly sliced
- Rapeseed oil 100ml
- Pinch of Cayenne pepper
- Chilli flakes pinch depending on how hot you like it
- Lime juice ½
- Roasted salted nuts 75g chopped
- Honey 1tsp
- Soy sauce 3tsp
- Sesame oil 75ml
Spice Mix Ingredients
- Sesame seeds 20g
- Ground black pepper 3 pinches
- Ground ginger 3pinches
- Poppy seeds 20g
- Nori sheet 1
- Orange zest x1
Mix all these together for a spice mix called Shichimi Togarashi a Japanese spice mix, a simpler spice mix is sesame seeds and cayenne pepper, but I like the seaweed and balance of spices that add to the rayu recipe.
Mix all the spice mix ingredients together and store in a Kilner jar or an old jam jar.
Chop the peanuts, keep to the side
Heat a pan to 180c add the garlic and cook till golden brown this will only take a 1min at most
Remove the garlic from the oil using a slotted spoon, put on kitchen paper and allow the oil to cool
In a small pan heat the honey, soy sauce, sesame oil and lime juice mix well until it comes together
In a bowl add the cayenne pepper and spice mix while mixing add in the warm oil when incorporated add in the honey and soy sauce mix finally add garlic and peanut mix
This will store for weeks in a cool area in your kitchen.
Roasted Cauliflower Method
Cut the cauliflower into florets, par cook it in salted boiling water this should take 15mins
In a hot oven at 180c place some rapeseed oil in a baking tray and heat
Strain the cauliflower, add to hot rapeseed oil, shake and put back in the oven for approx. 20mins
Give it a shake every ten minutes
When cooked add to a bowl and cover with the peanut rayu mixture
Executive Chef Faithlegg hotel
Faithlegg is an award-winning 4-star hotel set in beautiful grounds with its own 18 – hole golf course right on the doorstep. Opened officially by FBD Hotels & Resorts in 1998, Faithlegg is a luxury property designed to meet the needs of the most discerning guest whether staying for business or leisure.
Dining is always a pleasure at Faithlegg, where talented Head Chef Jenny Flynn takes pride in creating delicious dishes showcasing the very best of local ingredients.
Faithlegg takes pride in its dedicated team and boasts many long-serving experienced staff whose wealth of knowledge and genuine duty of customer care has managed to reach and maintain a high standard of service over the years.