Apparently I decided 03:00AM was the time to do this. It’s getting colder and colder, and you can help feed wildlife by making fat cakes for them to chomp on.
Shit you’ll need:
Lard or coconut oil, melted.
1cup of Polenta.
1cup of cooked pasta, sliced up into small pieces.
1cup of mixed seeds.
You can also add peanut butter, preferably smooth, currants, sultanas, uncooked oats, and cheese. Melt your fat source down, and add the rest of your ingredients. I don’t actually have anything ball shaped I can use for this right now, so I’ve put it in tubs to set, and I’ll cut it into cubes to put outside.
Don’t use any animal fat for this, especially not turkey fat. It coats feathers in the wrong way and stops tweeters from flying, as well as spreading disease. Lard or coconut oil are absolutely your best options.
You can leave them to set in a cool place like your fridge, or in my case my kitchen windowsill because it’s cold on there.
This also doubles as a sauce, and reminds me heavily of satay sauce in that medium.
Shit you’ll need:
1 cup of peanut butter.
500ML vegetable stock.
1tsp cracked black pepper.
1dstspn flaked chilli.
1tsp powdered ginger.
1tsp garlic powder.
1dstspn of honey.
1 cup of polenta.
1/2 a cup of tomato purée.
A chopped onion.
A can of coconut milk 400ML.
You don’t need to add extra oil as your peanut butter will have enough in it already. Turn your slow cooker up to high, and combine the peanut butter with tomato purée in the bottom of your slow cooker until it heats up and starts to melt together. Add the honey and do the same thing. Pour the stock in, and stir slowly. There might be lumps that float around initially, but they will melt. Add the chopped onion, seasoning and spices, and turn the slow cooker down to auto for an hour.
After an hour, add the cup of polenta, and keep stirring it until the soup thickens up. Polenta is bloody brilliant for thickening up soups, and it’s versatile as fuck for other stiff. When that has melted in, pour on the coconut milk, and let the soup sit on low for another hour.
Enjoy as soup, or use it as a sauce for skewer foods, to pour over rice, or a sauce in a wok/skillet/variation thereof with chicken or a veggiesaurus equivalent.