Put a zing in your step

The Western Star - - Taste - CHAR­LIE CAR­RING­TON AT­LAS DIN­ING OWNER/CHEF

“STICK food” is an all-time favourite at many a gath­er­ing, and plump grilled chicken basted in spicy satay is a sure­fire win­ner.

Creamy, co­conutty and rich, this peanut-based sauce is bal­anced by the fresh­ness of tomato and spinach with a zingy lime dress­ing.

Chicken skew­ers with satay sauce and tomato salad In­gre­di­ents

6 chicken thighs, skin on, diced then skew­ered 100g roasted peanuts, crushed to a pow­der SATAY SAUCE: 50ml grape­seed oil 5 gar­lic cloves, crushed 1 white onion, chopped 1 red chilli, seeds re­moved 1 tsp sugar

130g peanut but­ter TOMATO SALAD:

10g palm sugar

Juice of 2 limes

25ml peanut oil 300g heir­loom toma­toes, diced

100g spinach

Method

1. To make the satay sauce, in a food pro­ces­sor blitz the in­gre­di­ents along with 350ml wa­ter. Pour the mix­ture into a large fry­ing pan and slowly cook over a low heat un­til it’s fra­grant and the onion flavour tastes cooked. The sauce shouldn’t be too thick.

2. Pre­pare the salad dress­ing by heat­ing 30ml wa­ter in a small saucepan and adding in the palm sugar un­til it dis­solves. Whisk in the lime juice and peanut oil and set aside.

3. Heat up your bar­be­cue, or if you’re us­ing an oven, pre­heat it to 200C. Brush the skew­ers heav­ily with the satay sauce. Bar­be­cue the skew­ers over a high heat for 8 min­utes, or roast them on a bak­ing tray in the oven for about 12 min­utes.

4. Pile the salad on the plate, pour over the dress­ing, sprin­kle over the crushed peanuts and place the hot skew­ers on top. Serve any ex­tra satay sauce on the side.

This is an edited ex­tract from The At­las Cook­book by Char­lie Car­ring­ton, pub­lished by Hardie Grant Books, $39.99, avail­able where all good books are sold. Pho­tog­ra­pher: Bec Hud­son

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