An easy way to the perfect satay
Rutherglen’s very own Masterchef contestant, David Banks, will be offering up his tips and recipes for Reformer readers in future editions. For more tips and recipes, you can follow David on Twitter at www.twitter.com/Glasgow_Munchy
The most memorable meal I had during a year-long, round the world trip in 2009 was in a town in the south of Malaysia called Malacca.
We were brought to a table which had a hole in the middle of it, the waiter shoved a big pot of satay sauce in the hole and lit a fire underneath to keep the golden satay sauce bubbling away.
A selection of raw meat and seafood from the chilled larder was made available, which was dually impaled on to skewers, and we were left to do our own cooking at the table. Absolutely amazing.
A satay sauce is not something you would recommend to someone who has just undergone triple bypass surgery. Its two core ingredients, coconut milk and peanut butter, could both be used to lubricate your car engine; however their coming together is the food equivalent of Dean Gaffney and Wellard on Eastenders. A match made in heaven.
I made this dish recently for my five and 12-year-old nieces and they both scoffed the lot. To that extent, it’s very much a crowd pleaser and not exactly going to kill your bank balance.
Step 1: Prepare the chicken
Take six plump, boneless chicken thighs and chop in to chunks.
To a bowl, add four tablespoons of soy sauce, one tablespoon of honey and four tablespoons of sesame seed oil. Add the chicken to the bowl and massage the marinade in to the chunks. Set aside in the fridge.
Step 2: The satay sauce
In a small pot on a medium heat, gently fry a chopped onion, two cloves of garlic, a thumb sized piece of ginger and season with salt and pepper.
Once these ingredients have softened, add a tin of coconut milk and four heaped table spoons of peanut butter. Allow the mixture to reduce and thicken before adding a splash of soy sauce, a bit of chopped coriander and a teaspoon of honey. Take off the heat and set aside.
Step 3: Cooking the chicken
Place the chicken on skewers and fry at a high temperature until the chicken is charred on the outside and cooked in the middle. Whilst the chicken is cooking, pour the marinade over it to intensify the flavour.
Step 4: Assembling the dish
Remove the chicken from the skewers and assemble on a plate. Drizzle some satay sauce on top and garnish with spring onions, some crushed peanuts and chopped coriander.
■ To find out more about David’s cooking and his catering business, go to www.turtledovecatering.com
Delicious Follow David’s simple recipe and you could match the satay he tasted in Malaysia six years ago
Chef David Banks