PICKY PICKY PEANUT OIL
Picky Picky Peanut Oil uses Hi Oleic peanuts grown by proud Australia farmers. Our oil is then naturally refined using the perfect mix of temperature, pressure, time and clay (no nasty chemical solvents!) to satisfy even the pickiest peanut oil perfectionist. Ideal for high heat cooking or as an ingredient, this versatile oil doesn’t change food flavours and can be used for ALL your culinary needs. It’s the nutritional pick too, as being Hi Oleic it is 41% higher in Omega-9 and 25% lower in saturated fat* than regular peanut oil.
Aussie Grown, Hi Oleic & naturally refined, why would you pick any other oil?
*In comparison to a standard oleic peanut oil.
PICKY PICKY PEANUT OIL – 790ML
NUTRITION INFORMATION
Servings per package: 52.7
Serving size 15mL
Avg Per Serve Avg Per 100mL
Energy kJ 511 3404
Protein g <1.0 <1.0
Gluten Not Detected
Fat Total g 13.8 92
Saturated g 1.8 12
Trans g <1.0 <1.0
Polyunsaturated g 1.7 11
Monounsaturated g 10.4 69
Omega 9 g 10.1 67
Carbohydrates g <1.0 <1.0
Sugars g <1.0 <1.0
Sodium <1.0 <1.0
Ingredients: Australian Hi Oleic Peanut Oil
PICKY PICKY PEANUT OIL – 3L
NUTRITION INFORMATION
Servings per package 200
Serving size 15mL
Avg Per Serve Avg Per 100mL
Energy kJ 511 3404
Protein g <1.0 <1.0
Gluten Not Detected
Fat Total g 13.8 92
Saturated g 1.8 12
Trans g <1.0 <1.0
Polyunsaturated g 1.7 11
Monounsaturated g 10.4 69
Omega 9 g 10.1 67
Carbohydrates g <1.0 <1.0
Sugars g <1.0 <1.0
Sodium <1.0 <1.0
Ingredients: Australian Hi Oleic Peanut Oil
CHILLI PEANUT & LIME CHICKEN SKEWERS
Serves: 4
Prep: 20 mins + 15 mins marinating
Cook: 12 mins
INGREDIENTS
600g skinless chicken thigh fillets, cut into 3cm pieces
2 tbs salted and roasted Australian peanuts, chopped
¼ cup coriander leaves, chopped
lime wedges, to serve
Chilli, peanut lime marinade
2 limes, rind finely grated, juiced
3 tbs sriracha hot chilli sauce
2 tsp brown sugar
1/3 cup Picky Picky Peanut Oil
METHOD
1. To make the marinade; Combine all the ingredients in a large bowl. Season with salt, mix well. Remove 1/3 cup to a medium bowl, cover and set aside.
2. Add the chicken to the large bowl of marinade, stir to coat. Cover and refrigerate for 15 minutes to marinate if time permits.
3. Drain the chicken from the marinade, discarding marinade. Thread the chicken onto 8 skewers. Preheat a barbecue plate or grill over medium heat. Cook, in batches, for 10-12 minutes, turning or until lightly charred and cooked through.
4. Stir the peanuts and coriander through the reserved marinade. Spoon over the chicken. Serve with lime wedges.
Tip: Sriracha hot chilli sauce is available from the Asian aisle in most supermarkets and from Asian supermarkets. Alternately use a hot chilli sauce.