Sunday, 9 August 2009

I promised a recipe...

so here are Chicken Kebabs with Satay Sauce.
My PC seems to have finally died, after working OK for several days. Hope the one I ordered on Friday arrives soon - I got an invoice on Saturday morning, so it's looking good.
This is one of C's favourite recipes. It serves a double purpose, because if I keep just 2 tablespoons of the satay sauce in reserve, then he gets one of his other favourite dinners - a Chinese curried beef and potato stir fry. Another one of his favourites is devilled grilled chicken, so you can see the recurring spicy theme. Along with those, there is the zesty noodle stir-fry I posted a while back, and the good safe standby of steak, fried onion and chips. With, on my side, a compulsory green vegetable.
Anyway, here are the Chicken Kebabs.
Chicken Kebabs with Satay Sauce.
To serve 4:
1 lb boneless chicken pieces (thigh, breast)
1 inch fresh ginger (1 tsp paste from a bottle)
¼ ounce minced onion
4 tsp light soy sauce
1 tblsp lemon or lime juice
1 tsp coriander, ½ tsp sugar, ¼ tsp cayenne (ground chilli) pepper
Make a marinade from all the ingredients apart from the chicken. Cut the chicken into 1 inch cubes and marinate for up to 24 hours. Thread onto skewers and grill for about 5 minutes a side, till cooked.
Sauce:
4 oz fresh peanuts, dry roasted and skins removed
2 cloves garlic
1 oz shallot or onion, finely chopped
2 tblsp sunflower oil
½ tsp each cayenne and salt
2 tsp muscovado sugar
4/5 tsp lime or lemon juice.
Freshly ground black pepper to taste.
Grind the nuts as finely as possible in a blender or coffee grinder.
Heat the oil in a pan, and gently fry the onion and garlic till lightly browned.
Add ¾ pt (450ml, 2 cups ) water, the cayenne, salt, sugar and ground nuts. Simmer over a low heat for 15-20 minutes, stirring occasionally. Season to taste with pepper and lemon/lime juice.
A basic unedited photo from Farmleigh last week - I'll have to put GIMP onto the laptop for the next few days. I thought the sky looked almost painted.

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