John Torode's easy, tasty and versatile chicken satay skewers
If you're looking for an easy Monday meal but can't decide what to cook, then look no further.
John Torode's easy, tasty and versatile chicken satay skewers will not only satisfy your taste buds, but impress the whole family!
Chicken satay and asian herb salad
Serves 2- 3
400g chicken thighs (skin on) or beef tenderloin/pork fillet/peeled prawns/scallops
10 bamboo skewers, soaked in water
3 lemongrass stalks, peeled bottoms only
2 tbsp coconut milk (taken from coconut milk for sauce)
1 tbsp turmeric
1 tsp ground cumin
Big pinch salt
1 tbsp caster sugar
A little vegetable oil
300g salted peanuts or chunky peanut butter
Curry paste (or use 1 large tbsp pre-made red Thai curry paste)
20 long dried chillies, soaked in boiling water for 20 minutes
1 onion, roughly chopped
2 garlic cloves
Thumb of ginger, peeled and grated
3 lemongrass stalks
100ml vegetable oil
100ml tamarind concentrate
75g caster sugar
Good pinch of salt
50ml ketchup manis (or soy with sugar)
800ml coconut milk
200g shredded Chinese cabbage
3 lime leaves, julienne
2 red chilli, seeds removed, julienne
30g mange tout, julienne
50g mint leaves
2 spring onions
10 long French beans, sliced
Good handful of coriander
Good handful Thai basil
Big handful of bean sprouts or mixed small sprouts
50ml lime juice
50ml sunflower oil
30ml fish sauce
1 clove garlic, sliced finely
1. To make the marinade, blend the peeled lemongrass in a food processor. Add the remaining ingredients and puree well to make a paste.
2. Cut the meat into 2cm wide strips and thumb length. Mix the meat strips with the marinade and massage well. Leave to marinate in the fridge (overnight if possible).
3. Thread onto soaked bamboo skewers and flatten a little to ensure a quick and even cook.
4. To cook the skewers, either heat some coals in a BBQ or heat a grill plate. Cook gently at a medium heat, turning constantly. Cook for 10 to 15 minutes and serve with the sauce.
5. To make the satay sauce, crush the peanuts in a food processor so that they become like peanut butter (you can skip this step if you are using peanut butter).
6. To make the curry paste: (this step can be skipped if using 1 large tablespoon of pre-made curry paste) remove the seeds of the soaked chillies. Add the chillies to a blender with the onion, garlic, ginger, and the bottoms of the lemongrass stalks and puree to a paste (you may need to add a little water).
7. Heat the oil in a heavy pan or wok, then add the paste and add 1 tbsp of coconut milk. Cook slowly for a few minutes until it starts to smell fragrant.
8. Add the tamarind, sugar and salt and cook gently, until the oil separates and the mixture turns darker. Stir constantly. Add the peanuts, water, soy and coconut milk and bring to the boil. Turn the heat down and cook for 15 minutes or so until thickened and dark, stirring occasionally so it doesn’t stick.
9. To make the salad, mix all the vegetables together. Whisk the dressing ingredients together, add a small amount to the salad and toss through.
10. Place a banana leaf on a plate and a good size portion of the salad neatly on top, sitting the satay sticks and sauce alongside.