Several weeks ago now (okay, bordering on months) I was sent three amazing new nut butters from Meridian. I planned to create recipes with all of them- however you’ll only be seeing recipes for the last two any time soon. Because I ate all of the pistachio jar. However, one empty jar and two half-empty jars does mean I feel qualified to give a pretty accurate review, before we get down to the recipes. Keep your eyes peeled for those in the next few days …
I was fairly hesitant to open this one, mainly because I felt like it would be my least favourite. Turned out to be my favourite. It’s a greenish hue, finely ground, and with some oil separation before you stir it (all good nut butters do this, due to the absence of stabilisers, and more nuts in place of them- nuts of course containing oil, which separates out etc etc ). How did I use a whole jar so fast? Mainly by eating it straight off of the spoon, but also dolloped onto porridge or shredded wheat, or mixed with thick Greek yoghurt, frozen raspberries, and honey or maple syrup (that last one is phenomenal). Pistachio butter has a slightly sweet, subtly nutty flavour, with a little saltiness- which you wouldn’t expect from the smell (it doesn’t really smell of anything). Its fairly runny in consistency, and so I feel like it would also work well in marinades for meats such as lamb, or made into a dressing for a couscous salad with pomegranate seeds, orange, and dried fruit in it. I plan on buying another jar very very soon, because I had a lot of recipe plans for this one.
Possibly my least favourite, not because its bad in any way, but simply because the other two are so amazing. If you love your classic peanut butter, and don’t like to veer too far from this, then a chocolate-flavoured peanut butter is right up your alley. It very thick, making it great straight off of the spoon, and on cereal or porridge, but it also makes it ideal spread onto toast, or a bagel, blended into a smoothie, or used in baking. I’d add it to muffins for sure. Think a grown-up-reeces-cup. Not sickly in any way shape or form, but instead a rich cocoa flavour, with a naturally nutty undertone.
This came a VERY close second to the pistachio butter. It does taste Ferrero roche-esque too (Instagram followers: you really wanted to know that). This nut butter can be used in all of the ways the cocoa-peanut butter can, but is slightly runnier in texture, and tends to separate out a bit more due to the higher oil content of hazelnuts. This also means it drizzles onto ice cream (and nice cream) really well. The texture is of very finely ground hazelnuts, so its closer to smooth than crunchy. Its also slightly thicker than the straight up hazelnut butter Meridian make, which I liked. Again, really rich cocoa flavour to it. Meridian definitely do chocolate and nuts well.
There you have it, my review of the three newest Meridian nut butters. I’d recommend each and every one of them, but as I think the cocoa-hazelnut will generally have the most appeal to people (the pistachio one isn’t as sweet, and is probably more of a love/hate flavour), then I’d say try and get your hands on that one first…