DONNA HAY

MAS­TER THESE TASTY CROWD-PLEASERS

Sunday Herald Sun - Stellar - - Contents -

Spicy sa­tay skew­ers. .

These rich and ten­der chicken skew­ers are a fam­ily favourite for week­end bar­be­cues.

800g chicken thighs, sliced 3cm thick peanut oil, for brush­ing

6 baby cu­cum­bers (cukes), chopped

6 radishes, thinly sliced

1 cup mint leaves

1 ta­ble­spoon lime juice sea salt and cracked black pep­per

SA­TAY SAUCE

¼ cup (60ml) peanut oil

2 long red chill­ies, chopped

2 cloves gar­lic, chopped

2 cups (280g) roasted un­salted peanuts

1 tea­spoon ground cumin

½ tea­spoon ground turmeric

¼ cup (60ml) ke­cap manis

2 ta­ble­spoons fish sauce

½ cup (125ml) co­conut milk

½ cup (125ml) boil­ing water

STEP 1 To make the sa­tay sauce place the oil, chilli, gar­lic, peanuts, cumin, turmeric, ke­cap manis, fish sauce, co­conut milk and water in a food pro­ces­sor and process un­til well com­bined. Set aside half the mix­ture.

STEP 2 Put re­main­ing sa­tay mix­ture in a bowl, add chicken and toss to com­bine. Re­frig­er­ate for 1 hour to mar­i­nate.

STEP 3 Pre­heat a char-grill pan or bar­be­cue over medium heat. Thread the chicken onto skew­ers, brush with oil and cook, turn­ing oc­ca­sion­ally, for 6–8 min­utes or un­til cooked through. Put re­served sa­tay mix­ture in a saucepan over medium heat and bring to the boil. Cook for 2 min­utes or un­til hot.

STEP 4 Place the cu­cum­ber, radish, mint and lime juice in a bowl and toss. Serve the skew­ers with the salad and re­main­ing sa­tay sauce. Serves 4.

TIPS AND TRICKS

``THESE TEN­DER skew­ers are a fam­ily favourite´´

You can mar­i­nate the chicken up to one day in ad­vance.

4 FOR MORE RECIPES AND IN­SPI­RA­TION, VISIT DONNAHAY.COM

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