Five ways with... Peanut butter

PEANUT butter is an American icon. It was first marketed commercially in the 1890s, although Haitians are known to have made such pastes in the 17th century. A peanut butter sandwich became the top school meal in the States due to its high-protein value and low cost. This was before the recent rise in peanut allergies, which has seen nuts and related products banned in some schools.

1 JAR OF HOMEMADE PEANUT BUTTER

300g peanuts, blanched; (100g roasted peanuts for crunchy); 1 tbsp peanut oil; 1/2 tsp salt

Preheat the oven to 175°C. Roast the peanuts for 15 to 20 minutes in one layer, in a shallow baking tin. They should be slightly underdone, as they continue to cook when removed. Once fully cool, put them in a food processor with the oil and salt, and whiz for two minutes until the desired consistency is obtained.

For crunchy peanut butter, stir in another 100g chopped roasted peanuts after the processing is completed.

2 PEANUT SAUCE FOR GRILLED MEATS

1cm ginger root, peeled and minced; 4 cloves garlic, peeled and crushed; 1 jar smooth peanut butter; 50ml chicken stock; 2 tbsp light soy sauce; 2 tbsp peanut oil; 1/2 lime, juiced; 2 tbsp honey; 2 tbsp chopped coriander; dash Tabasco

Combine all the ingredients in a bowl. Season with salt and pepper. Mix well or blend for a smoother sauce. Store in a sealed container. The sauce keeps for several weeks in a refrigerator. Use as a marinade for beef, lamb, chicken or vegetable kebabs. Marinate for several hours, and shake off sauce to grill. Heat the sauce gently and serve on the side.

3 PEANUT BUTTER SHORTBREAD

125g granulated sugar; 125g unsalted butter, softened; 200g plain flour; 2/3 jar smooth peanut butter

Preheat the oven to 100°C. In a bowl, combine all the ingredients with your fingers until the mixture resembles breadcrumbs. Press the mixture into a non-greased 20cm round pan. With a fork, prick decorative wedges in the dough. Bake for about one hour, or until lightly browned. Cut into wedges while warm.

4 PEANUT BUTTER MILLIONAIRE'S CAKE

4 eggs; 250ml milk; 2 tbsp vegetable oil; 1 tsp vanilla essence; 300g caster sugar; 200g flour; 1 tsp baking powder; pinch salt

In a bowl, whisk the eggs until pale and then combine with the milk, oil and vanilla. Whisk in the sugar until smooth. Sieve in the flour and baking powder, add the salt, and mix to a batter. Grease a Swiss-roll pan and preheat the oven to 175°C. Bake for 20 minutes.

The cake should not pick up much colour, but give it a little longer if necessary. Spread with the peanut butter. Cool and then freeze for 45 minutes.

Melt 200g of your favourite chocolate in a glass bowl over a pan of water. Spread this over the surface and, when cool, cut it into squares.

5 SOUTHERN PEANUT BUTTER SOUP

2 tbsp butter; 2 tbsp grated onion; 1 celery , thinly sliced; 2 tbsp flour; 750ml chicken stock; 1/2 jar smooth peanut butter; 1/4 tsp salt; 250ml single cream; 2 tbsp roasted peanuts, chopped coriander

Melt the butter in a pan over a low heat, then add the onion and celery. Sauté for five minutes. Add the flour and mix until well blended. Stir in the stock then simmer for 30 minutes. Remove from the heat and strain. Stir in the peanut butter, salt and cream. Serve hot. Garnish each serving with chopped nuts and coriander.