Chili Peanuts With Anchovies Recipes

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CHILI PEANUTS WITH ANCHOVIES



Chili Peanuts With Anchovies image

Provided by Amanda Hesser

Categories     appetizer

Time 10m

Yield 4 snack-size servings

Number Of Ingredients 7

2 tablespoons peanut oil
1/2 cup dried anchovies or silverfish (ikan bilis), heads removed
4 dried red chilies, soaked in water for 10 minutes
1 shallot, finely sliced
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup unsalted roasted peanuts, skin on

Steps:

  • In a small saute pan, heat 1 tablespoon oil over medium-high heat. Add anchovies, and fry until crisp but not browned, 1 to 2 minutes. Remove to a small bowl.
  • Drain chilies. In a mortar, combine chilies and shallot and pound together with a pestle.
  • In a wok or medium saute pan, heat remaining oil over medium heat. Add chili mixture, salt and sugar, and saute for 1 minute. Increase heat to medium-high, and add peanuts and anchovies. Fry for 3 minutes, stirring constantly. Remove to a bowl, and serve. Peanuts can be stored in a tightly closed jar in refrigerator for up to 3 weeks.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 888 milligrams, Sugar 6 grams

SPAGHETTI WITH ANCHOVIES, DRIED CHILI AND PANGRATTATO



Spaghetti with Anchovies, Dried Chili and Pangrattato image

This is an extremely simple, cheap and satisfying dish. Pangrattato is basically fried or toasted breadcrumbs in garlic oil. In Italy, in the past, Pangrattato were used as a substitute for Parmesan, as some people couldn't afford it. Basically what it gives a dish is excellent texture and crunch and, if made well, great flavor.

Provided by Jamie Oliver

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

6 tablespoons olive oil
3 cloves garlic, peeled
Seasoning
1 small handful thyme, picked and washed
4 ounces bread crumbs
1 1/4 pounds spaghetti, best quality
10 anchovies
1 small dried red chili, pounded
1/2 clove garlic, peeled and finely chopped

Steps:

  • In a thick-bottomed pan add most of your olive oil and your whole garlic cloves and heat. Add thyme and bread crumbs, they will fry and begin to toast, but watch out because they will spit. Stir for a couple of minutes until the bread crumbs are really crisp. Season with a little salt and pepper, and lay on a kitchen towel, just to get rid of the excess oil (if any, and remove the garlic cloves). Place spaghetti into fast-boiling, salted water and, while cooking, add leftover oil and chopped garlic in a pan and heat gently. As the garlic begins to soften lay the anchovies over the top. After a few minutes you will see the anchovies begin to melt, then it is a nice idea to squeeze the juice of 1/2 to 1 lemon and sprinkle in dried chili. When your spaghetti is cooked until al dente, drain and toss into your pan with the anchovies. Make sure all the spaghetti is coated in sauce and then taste 1 piece of pasta, it might need a little more lemon juice and a little extra seasoning. Serve on a plate straight away, topping with a really generous sprinkle of bread crumbs and thyme, an extremely tasty dish.;

HOT CHILI PEANUTS



Hot Chili Peanuts image

Make and share this Hot Chili Peanuts recipe from Food.com.

Provided by breezermom

Categories     Nuts

Time 20m

Yield 4 1/2 cups

Number Of Ingredients 5

4 1/2 cups dry roasted salted peanuts
1/8 cup plus 1 tbsp butter, melted
1 tablespoon ground red pepper (cayenne)
1/2 tablespoon plus 1/4 tsp chili powder
1/4 teaspoon salt

Steps:

  • Spread the peanuts in a single layer in an ungreased 15 x 10 x 1 inch jellyroll pan.
  • Combine the butter and the rest of the ingredients. Stir well. Pour over the peanuts; toss gently.
  • Bake at 350 degrees for 15 minutes, stirring often.

CHILI ROASTED PEANUTS



Chili Roasted Peanuts image

A lower calorie version of fried peanuts which can be made ahead and stored in jars or airtight containers for up to 2 weeks. Recipe source: Bon Appetit (May 1986)

Provided by ellie_

Categories     Lunch/Snacks

Time 20m

Yield 6 cups

Number Of Ingredients 5

2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon dried red pepper flakes
2 lbs salted peanuts
1 teaspoon chili powder

Steps:

  • Preheat oven to 350-degrees F.
  • Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook one minute. Add peanuts and stir to combine.
  • Transfer peanuts to baking sheet.
  • Bake for 10 minutes (or until brown). Remove from oven and sprinkle with chili powder and toss.
  • Cool and then transfer to airtight containers.
  • Store at least 8 hours before serving.

CHILI-SPICED PEANUTS



Chili-Spiced Peanuts image

This recipe is adapted from "Simply Mexican" by the chef and cookbook author Lourdes Castro. With a twist of lime juice and cayenne pepper, these nuts have a distinctly Latin flavor. They will keep guests happy as hosts finish dinner in the kitchen.

Provided by Kim Severson

Categories     appetizer

Time 20m

Yield 1 cup

Number Of Ingredients 5

1 cup roasted, unsalted peanuts
3 tablespoons sugar
1 teaspoon cayenne pepper
1 teaspoon coarse salt or kosher salt
1 lime, quartered

Steps:

  • In a nonstick pan over high heat, toast peanuts for 2 to 3 minutes, shaking pan or stirring often until nuts begin to smell toasty. Pour into a bowl and set aside.
  • Decrease heat under pan to medium and sprinkle sugar, cayenne pepper and salt evenly into it. Melt mixture slowly, stirring a bit with a heat-proof silicone spatula. When sugar has melted, add peanuts to pan and coat well. Mixture might clump a bit.
  • Pour nuts onto parchment paper. As soon as mixture is cool enough to handle, break apart any clumps of peanuts. Serve with wedges of lime. Squeeze lime over nuts right before eating.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 98 milligrams, Sugar 8 grams

AMALFI LEMON, CHILLI & ANCHOVY SPAGHETTI



Amalfi lemon, chilli & anchovy spaghetti image

Get a taste of Italy with this Amalfi Coast-inspired spaghetti dish flavoured with lemons, anchovies, chilli, garlic and parmesan

Provided by Esther Clark

Categories     Dinner, Lunch, Pasta, Supper

Time 30m

Number Of Ingredients 8

120ml extra virgin olive oil
3 large garlic cloves
350g spaghetti , bucatini or linguine
1-2 red chillies (depending on how spicy you want it), deseeded and finely chopped
8 anchovy fillets, finely chopped
small bunch of parsley , finely chopped
1 large Amalfi or unwaxed lemon , zested and juiced
large handful (about 40g) of finely grated parmesan

Steps:

  • Heat the oil in a large non-stick frying pan over a low heat and fry the garlic for 2-3 mins, or until just turning golden at the edges. Remove from the heat and leave for 15 mins for the garlic to infuse in the oil.
  • Meanwhile, cook the pasta following pack instructions until al dente. Drain, reserving 150ml of the cooking water. Remove the garlic from the infused oil, then tip in the cooked spaghetti, the chillies, anchovies, parsley, lemon zest and juice, and the parmesan. Add 50ml of the reserved water and toss with tongs until combined. Add a little more water to loosen, if you like. Season. Divide between four shallow bowls.

Nutrition Facts : Calories 639 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium

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