Ingredients
2 lb peanuts, raw, shelled and
1 skinned, about 6 cups
6 whole heads fresh garlic
1 peeled and sliced to make
1 about 2 1/2 cups slivered
1 garlic.
1 vegetable oil for french
1 frying peanuts and garlic
1 separately
1 salt to taste
Directions
Place peanuts in wok that has been preheated with oil to medium-high.
Make sure there is enough oil in wok to cover peanuts. Stir peanuts
constantly, being careful not to burn them. As peanuts begin to brown
slightly, lower heat to simmer, continuing to stir, and cook until
light golden brown. Drain peanuts well in wire basket and let cool.
Place garlic in skillet pre-heated with 1 1/2 cups vegetable oil
until it reaches medium-high. Stir garlic constantly to attain a
consistent color and to prevent burning or sticking of garlic. As
garlic browns slightly, reduce heat to low and continue to stir and
cook until garlic is crisp and light golden brown. Drain garlick in
the same manner as peanuts, breaking up any cluster. Cool. Combine
peanuts and garlic and salt to taste. Store in airtight containers
until ready to devour!
Servings: 1 servings
Peanuts & Slivers Recipe brought to you by Recipe Ideas
Categories: Meat; Nut
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into history, certainly as far back as the early Egyptians, and possibly even further. Interesting though that is, in the main part, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to academics are a few ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, something we still use today. Additionally, he recounts how the ancient Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs like basil, rue and asafoetida. In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab countries, such as rosemary and coriander. These new foods and tastes prompted an eruption in recipe publications, many of which still exist in academic collections. Over the following few centuries, the rich and powerful families of Europe competed with each other to serve the most exotic banquets, and as a consequence, cooks and their recipe collections were at a premium. However, it wasn`t until the 19th century that haute cuisine and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, cooking books are starting to become popular mostly due to more people being able to read, people having increased free time and having more money. |
We hope you enjoy this Peanuts & Slivers recipe.
