chicken satay…..

One of the favourite dishes to hit the BBQ this summer, has been chicken kebabs with a satay sauce.  From my most favourite cookbook ever during the long summer daze, Ainsley Harriotts Barbeque Bible, I love preparing these easy chicken kebabs with the mix of spices I keep in the Beach House kitchen.

Spicy Speckled Peanut Sauce

(if you have peanut lovers at the party – double the quantities!)

Ingredients

  • 50g roasted salted peanuts
  • 2 tablespoons sunflower oil
  • 3 shallots, very thinly sliced
  • 2 garlic cloves, very thinly chopped
  • 1 chilli, deseeded and finely chopped
  • 50g crunchy peanut butter
  • 175ml coconut milk
  • 75ml water
  • 1 tablespoon dark muscovado (brown) sugar
  • 2 tablespoons lime juice
  • 1 teaspoon thai fish sauce
  • salt and cayenne pepper

Directions

Grind the peanuts in the food processor.  Heat the oil in a small pan, add the shallots and fry til golden brown.  Life out of the oil and set aside.  Add the garlic and chilli and fry until softened.  Add the ground peanuts, peanut butter, coconut milk, water and sugar, and simmer gently for 4-5 minutes until slightly thickened.  Stir in the fried onions, lime juice, thai fish sauce, and season to taste with a little salt and cayenne pepper.  Pour into a small bowl and serve warm.

Million Meaty Satay Sticks

Ingredients

  • 450g chicken fillets
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1 stalk lemongrass (often difficult to find in France, so I often leave it out)
  • 4 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons of light soya sauce
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon of salt
  • 1 tablespoon of light muscovado (or brown) sugar
  • 1/2 teaspoon curry powder
  • 4 tablespoons of coconut milk

Directions

Cut the meat into strips approximately 1cm wide.  Heat a frying pan over a high heat.  Add the cumin and coriander seeds and shake over the heat for a few minutes until they start to darken.  Grind to a fine powder with the fennel seeds in a pestle and mortar.  Remove the tough outer leaves from the lemongrass and roughly chop the tender core.  Put into the food processor with the shallots, garlic, and soy sauce and blend to a paste.

Scrape the mixture into a bowl and stir in the ground spices, turmeric, salt and sugar.  Stir in the meat and marinate for 2 hours at room temperature or overnight in the fridge.

 

Thread the cubes or strips onto the skewers.  Mix the coconut milk with the curry powder.

Barbecue the satay sticks for 7-10 minutes, turning and basting with the coconut milk, until lightly brown on the outside but still moist and juicy on the inside.

Serve with the peanut sauce, baked potatoes and sour cream (spiced with horseradish and chives), and a simple salad – delicious!

 

From; Ainsley Harriott’s Barbecue Bible: Amazon.co.uk: Ainsley Harriott: Books.

 

 

 

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