MASTER THESE TASTY CROWD-PLEASERS
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
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.
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