CHICKEN SATAY
A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.
Provided by Jamie Oliver
Categories Jamie's Comfort Food Chicken Chicken thighs
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
- Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
- Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
- Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
- If you're using a barbecue, get it going 1 hour before you want to cook. If you're using a griddle pan, cut your wooden skewers to fit and preheat the pan.
- Get a garnish plate together - drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
- When you're ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
- Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side - heavenly.
Nutrition Facts : Calories 450 calories, Fat 28.6 g fat, SaturatedFat 6 g saturated fat, Protein 33.9 g protein, Carbohydrate 14.7 g carbohydrate, Sugar 10.5 g sugar, Sodium 1.56 g salt, Fiber 1.9 g fibre
DUCK SATAY WITH PEANUT SAUCE
These flavoursome canapés add sophistication to finger food
Provided by John Torode
Categories Canapes
Time 30m
Yield Makes 20
Number Of Ingredients 9
Steps:
- Place the sugar, soy, Shaohsing or sherry, star anise, cinnamon, chilli and 100ml water into a pan. Bring to the boil, then remove from the heat and cool. Slice the duck into thin strips, about 5mm wide, and place in the marinade. Leave in the fridge overnight.
- Remove the duck from the marinade. Pour 100ml of the marinade into a small pan along with the peanut butter. Finely chop half the marinated chilli, or pound to a paste using a pestle and mortar, and place in the pan. Cook over a low heat, letting it bubble for at least 5 mins. Add a little water if it starts to dry out. The sauce can be made up to 2 days ahead and kept in the fridge.
- To cook the satay, thread the duck strips onto 20 wooden skewers that have been soaked in water for 1 hr. Mix 4 tbsp of the peanut sauce with the oil and brush all over the duck. Heat a griddle pan until really hot, then cook the duck for about 10 mins, turning until golden all over. You will have to do this in batches, so keep some warm in a low oven or make a day ahead and reheat in the oven. Serve with peanut dipping sauce.
Nutrition Facts : Calories 125 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.63 milligram of sodium
CHICKEN SATAY WITH PEANUT SAUCE
Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!
Provided by Chungah Rhee
Categories asian inspired
Yield 6 servings
Number Of Ingredients 17
Steps:
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.
CHICKEN SATAY WITH PEANUT SAUCE
Categories Chicken
Number Of Ingredients 10
Steps:
- Cut chicken into 1/2 inch wide strips. Combine remaining ingredients, except peanut sauce, and marinate in the refrigerator for 1-2 hours. SAUCE: 4 teaspoons corn oil, 2 teaspoons sesame oil, 1/2 cup minced red onion, 2 tablespoons of minced garlic, and 1 tablespoon red wine vinegar, 1 tablespoon brown sugar, 1/3 cup peanut butter, 1/2 teaspoon ground coriander, 3 tablespoons ketchup, 3 tablespoons soy sauce, 1 tablespoon lemon juice, 1/2 teaspoon pepper. Heat oils in saucepan. Saute onions and garlic until they are softened. Add sugar and vinegar, cooking until sugar dissolves. Remove from heat and stir in remaining ingredients. To serve: Preheat oven to 375 degrees. Thread chicken strips onto small skewers and arrange on baking sheets. Bake approximately 10 minutes or until just cooked through. Serve hot with sauce which is at room temperature.
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- Réserver la marinade. Put 3-4 pieces of meat on each skewer. Make sure that the fatty side of the duck is on the same side of each skewer.
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- Put in all of the chicken satay ingredients into a large dish, excluding the chicken. Using a hand whisk, mix the ingredients together until you have a smooth marinade. Cut the chicken thighs into bite size pieces, and add to the marinade. Stir well ensuring that the chicken pieces are covered. Cover with cling film and pop in the fridge for at least 4 hours or overnight.
- To make the dipping sauce, pop a couple of tablespoons of oil into a saucepan over a medium heat and add in the chilli, ginger and garlic. Cook for 3 minutes. Add in the coconut milk, brown sugar, fish sauce and peanut butter. Slowly heat the mixture while stirring together the ingredients until you have a smooth sauce - this shouldn't take any longer than 5 minutes. When smooth, transfer to a bowl and put in the fridge to cool.
- Take the chicken out of the fridge and thread the pieces of chicken onto wooden skewers. Place the skewers onto a baking tray lined with foil and put in the oven for 40-45minutes, turning occasionally, until the chicken starts to brown.
FIVE-SPICE & HONEY DUCK SATAY SKEWERS RECIPE · GRESSINGHAM
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Servings 2-4Total Time 35 minsCategory Al Fresco, Party Food, ChristmasPublished 2019-08-14
- Remove the skin from the duck breast, then slice the breast in half as if butterflying it, then cut each half into 5 lengthways strips.
- Put the strips into a bowl, add 1 tsp 5-spice, the honey and seasoning and mix well to coat the duck strips.
- Put the duck strips onto the skewers and leave in the fridge to marinade whilst you make the satay sauce.
- Put the curry paste, 1 tsp 5-spice, sugar, peanut butter and coconut milk into a pan and bring to the heat to combine, season to taste.
THE BEST INDONESIAN PORK SATAY & EASY PEANUT BUTTER SAUCE ...
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Cuisine IndonesianCategory Easy Dinner, Main CourseServings 2Total Time 35 mins
- For the pork satay - Heat oil in a medium frying pan over medium heat & gently sweat shallots until golden. Once cooked, tip into mixing bowl with garlic, soy, kecap manis, pepper & lime leaves. Mix thoroughly then add pork and stir well. Marinate for at least ten minutes.
- For the peanut sauce - in a small pan on a low heat, sweat shallots & garlic until golden, stir in chilli and sweat for another minute. Tip into bowl. Add peanut butter, kecap manis & lime juice. Stir thoroughly, then add coconut milk. Whisk into smooth sauce. You can loosen the sauce with a little water if required (some peanut butters are stiffer than others).
- Heat a griddle pan or barbecue to medium high heat. Thread marinated pork onto skewers. Grill skewers for 8-10 minutes, flipping every minute or two, until cooked through. Allow to rest.
- Finally, in a large frying pan heat remaining oil and stir fry asparagus for 2-3 minutes until vibrant and tender. Pour in any leftover pork marinade and sizzle for a couple of minutes until piping hot. Serve kebabs and asparagus with peanut sauce and finished with herbs, toasted peanuts & lime wedges.
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