Thursday, 8 August 2013

S is for Satay

The weather forecast is promising a lovely weekend and so I'm getting ahead and brewing up some satay sauce to go with barbecued chicken skewers on the weekend.

This recipe involves an enormous list of ingredients, but it really is a very simple sauce so don't be put off!

  • 2 bird's eye chillies (red or green)
  • 1 tblspn ginger, finely chopped
  • 4 cloves garlic, crushed
  • 1 tblspn lemongrass, chopped
  • 2 tblspn groundnut/peanut oil
  • ½ onion, finely chopped
  • 1 teaspn turmeric
  • 1 teaspn ground coriander
  • 1 teaspn paprika
  • ½ teaspn cayenne pepper
  • ½ teaspn black pepper
  • 1 tblspn ground cumin
  • 300 mls of coconut milk
  • 180 mls water
  • 85 grms peanuts, finely ground
  • 40 grms peanuts, roughly chopped
  • 1½ tblspn lime juice
  • 1 tblspn dark soy sauce
  • ½ tblspn light brown sugar
  • Dash of rice vinegar

  1. In a food processor, chuck in the chillies (seeds and stalk removed), the garlic, ginger, lemon grass and pour in a little of the coconut milk to loosen the mix
  2. Pulse until it resembles a slightly lumpy paste
  3. In a pan large enough to take all the ingredients, fry off the onion gently in the oil for 5 mins before adding in the paste
  4. Fry off everything gently for another 5 mins before adding in the turmeric, coriander, pepper, paprika, cayenne and cumin; cook off until the mix no longer smells raw
  5. If the mix starts to stick during this process, add in a little bit of the water
  6. Stir in the rest of the coconut milk and water and start to reduce slightly (simmering very gently)
  7. Stir in the peanuts and the lime juice
  8. Cook for a further 5 mins
  9. Add in the soy and the sugar and cook for another minute; add in the vinegar
  10. Adjust the seasoning adding in more paprika/cayenne/cumin and salt is wanted
  11. Serve warm
It can keep in the fridge up to four-five days if left to cool and reheated gently before serving.  This sauce can be frozen for up to six months and so I tend to quadruple the recipe and batch it up to last the summer.

Pictured here (in the middle) with sweet chilli sauce (left; amazing with sausages) and Greek yoghurt (right)

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