Every day during the summer, at 6:56 am and 8:43 am, Marion Sauveur gives you an idea of a recipe to brighten up your taste buds.
Like every day, we walk with Marion Sauveur in our beautiful land to discover French products. Today on the menu: peanuts.
Peanuts are produced in France, in Soustons, in the Landes.
A single French producer and therefore a microscopic production alongside the millions of tonnes produced by China and the United States.
The peanut is native to Mexico.
It comes from a plant: the peanut, which needs a lot of heat to grow.
It is underground that the small seeds of this plant develop: the famous peanuts.
The harvest takes place in the fall.
The plants must be pulled out to fall on the pods that are left to dry on the plants, before they can be eaten.
The peanut is a legume that can be kept for several months wrapped in its shell.
There are dozens of different species of peanuts, grouped into two large families: Virginia and Spanish.
To choose peanuts, it is better to go for peanuts still in shell, not processed.
It keeps all its flavors.
The hull must be very firm.
As for health, it is rich in calories but not only: it is full of vitamins.
How to cook it?
With greed, Marion Sauveur offers us today to make our own favorites, these caramelized peanuts that we are sold on the beaches.
That way, you can take them to go to the water's edge.
We start by browning the shelled peanuts over low heat in a large pan: to roast them.
When they have taken a nice golden color, add a little water and sugar.
We stay on low heat.
The water and sugar will form bubbles.
The sugar will gradually crystallize around the peanuts and form a sandy layer.
Add a little vanilla sugar and they will take a nice caramelized color.
It will smell awfully good.
It remains to place them on a sheet of baking paper and resist a few minutes before crunching them, so as not to burn yourself.
The tip of a Parisian chef.
Victor Mercier, chef of the FIEF restaurant, had the idea of making a vinaigrette with these peanuts.
“The idea is to take these roasted and caramelized peanuts and mix them, a bit like a praline.
With the oil, it will texturize on its own, because peanuts are high in lipids and fat.
And then we will add apple cider vinegar, it will be fine.
A little salt and that makes us a peanut vinaigrette that can season salads.
That's really cool ”.
At FIEF, in Victor Mercier's Parisian restaurant, you can enjoy an apricot sundae with these roasted and caramelized peanuts.
A delicacy…
A second address to bite into peanuts?
We stay in Paris, direction the Louis Vins restaurant in Paris.
Chef Mélanie Serre makes a chocolate-peanut tart.
An alliance there also very greedy.
Recipe
Ingredients
- 150g of peanuts with their shell
- 75g of sugar
- 30g of vanilla sugar
- 20cl of water
We start by putting the shelled peanuts in a large pan with the water and sugar.
Cook over low heat.
When the sugar begins to crystallize around the peanuts and form a sandy layer, add the vanilla sugar, stirring regularly.
When the sugar caramelizes around the peanuts, remove them from the pan and place them on a sheet of baking paper, separating them from each other.