Chicken Satay Skewers

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Chicken Satay Skewers

Delicious grilled skewers marinated with spices.
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 1 kg Chicken Thighs Boneless and Skinless
  • 25 each Bamboo Skewers Soak in water overnight to prevent burning

Satay Marinade

  • 3 tbsp Oil
  • 2 stalks Lemongrass white parts only
  • 2 cloves Garlic peeled
  • 6 small Shallots peeled
  • 2 tsp Turmeric Powder
  • 1 tsp Coriander powder
  • 1 tsp Chili powder
  • 0.5 tsp Salt
  • 2 tbsp Honey

Instructions

  • Cut the chicken into strips. Set aside
  • Blend all the marinade ingredients in a food processor, add a little water if required
  • Combine the cut chicken and marinade. Cover with cling film and refrigerate overnight or minimum 6 hours.
  • Thread 3-4 strips onto each bamboo skewer.
  • BBQ or grill the chicken skewers 2-3 minutes each side until the meat is fully cooked and the surface is nicely charred. Brush with some oil while grilling.
  • Serve hot with the peanut sauce (seperate recipe)

Notes

Best Peanut Sauce

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Best Peanut Sauce

Authentic spicy peanut sauce. Goes great with the chicken satay recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people

Ingredients

  • 1 cup Peanuts Dry roasted, unsalted
  • 1 tbsp Tamarind Paste
  • 0.25 cup vegetable oil
  • 1 cup Water
  • 0.5 tsp Salt or to taste
  • 2.5 tbsp Palm Sugar
  • 1 tsp Coriander Powder
  • 1 tbsp Soy Sauce, Sweet Use the thick sweet stylle

Spice Paste

  • 4 whole Chillis, dried desseded and soaked in warm water
  • 3 Cloves Garlic peeled
  • 4 small Shallots peeled
  • 1 Stalk Lemongrass Cut into three strips
  • 0.5 Inch Galangal buy frozen from chinese supermarket, just grate it frozen

Instructions

  • Crush the peanuts till fine in a food processor.
  • Chop the spice paste ingredients corasly and blend in a food processor till very fine. Add a few tbsp water to help blending.
  • In saucepan heat the oil on medium and add spice paste. Add two of the strips of lemon grass. Fry until aromatic and smell spicy.
  • Add ground peanuts, water, tamarind, salt, palm sugar, coriander powder and sweet soy sauce. Stir to combine well.
  • Reduce the peanut sauce on medium-low heat, stir continuously for 5-10 minutes or until the peanut sauce thickens to your desired consistency, or until the oil and the peanut sauce separates.
  • Let cool to room temperature and serve with satay chicken.

Notes

Sams Favourite Meat & Vege Glaze

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Sams favourite meat & vege glaze

It's a real simple glaze for roast veges and meat. It's got sugar in it so works best when not cooked too long. Baste while cooking for a sticky gooey deliciousness.
Prep Time 2 minutes
Total Time 2 minutes
Servings 3 people

Ingredients

  • 1 tsp Worcestershire Sauce
  • 2 tbsp Tomato Ketchup or use your favourite bbq sauce
  • 1 tbsp Soy Sauce I use Kikkoman but a nice sweet thick soy would work
  • 2 tbsp Brown Sugar
  • 1 tbsp Olive Oil Any light oil will do
  • 1 tsp Garlic crushed
  • 2 tsp Apple Cider Vinegar Any vinegar will do really

Instructions

  • Combine all and mix well. Slather over meat and veges before roasting
  • baste a few times during cooking
  • Brush the pan juices and thickened sauce over food and grill until caramelised and gooey. Yummo

Notes

IKEA Meatball Recipe

In the spirit of COVID-19 IKEA have released the recipe for their famous Swedish meatballs.

Here it is. Enjoy

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IKEA Meatball Recipe

In the spirit of being kind during COVID-19 IKEA have released their famous Swedish meatball and cream sauce recipe
Servings 4 people

Ingredients

Meatballs

  • 500 gm Beef Mince
  • 250 gm Pork mince
  • 1 Onion finely chopped
  • 1 Clove Garlic Crushed or Minced
  • 100 gm Breadcrumbs
  • 1 Egg
  • 5 Tbsp Milk Use full fat / blue / whole milk not low fat stuff
  • Salt & Pepper Generous serve

Cream Sauce

  • 1 dash Olive Oil
  • 40 gm Butter
  • 40 gm Plain Flour
  • 150 ml Vegetable Stock
  • 150 ml Beef Stock
  • 150 ml Cream Thick / Double Cream
  • 2 tsp Soy Sauce
  • 1 tsp Dijon Mustard

Instructions

Meatballs

  • Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg, and mix. Add milk and season well with salt and pepper
  • Shape mixture into small, round balls. Place on a clean plate, cover, and store in the fridge for 2 hours. This will help them hold their shape whilst cooking.
  • In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.
  • When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 160°C with a fan) and cook for 30 minutes more.

Cream Sauce

  • Melt 40g of butter in a pan. Whisk in 40g of flour and stir for 2 minutes. Add 150ml of veg stock and 150ml of beef stock; continue to stir. Add 150ml of double cream, 2 tsp soy sauce, and 1 tsp dijon mustard.
  • Bring to a simmer and allow sauce to thicken.

Notes

Caramelised Roast Vegetables

When the days are getting shorter and the mornings are beginning to bite – autumn is well and truly here. Autumn is traditionally a time of abundance, when vegetables that have been ripening throughout the summer can be harvested and enjoyed throughout the winter months. Take advantage of autumn’s bounty of mushrooms, pumpkins, capsicums, garlic, kumara, tomatoes, eggplant, beetroot, watercress, parsnips and carrots with this easy and satisfying recipe.caramelised_roast_vegetables Continue reading “Caramelised Roast Vegetables”