Are you having friends/family around for dinner or BBQ this summer?

Try this delish dish that can all be prepared the night before, so that you don't have to do the work on the day.  Barbecued food is so tasty especially when the weather is gorgeous. Everything seems so much better. If you are like me, you prefer to have the prep done so you can enjoy the company on the day without the stress!

This dish is made up of two parts – Satay Marinade for the chicken and a satay sauce (to be heated and served on top of the chicken skewers when cooked). Both are even better made the day before so that all the flavours develop.

Preparation time: 1 hour
Cooking time: 15 minutes on BBQ or Pan

Satay Marinade

400g chicken (breast or thighs)
1 finely chopped fresh lemongrass (soft part only), or 10g jar
1 tablespoon chopped ginger or galangal
15g coriander seeds (or ground)
5g cumin seeds (or ground)
10g turmeric powder
Pinch of chilli powder
120ml coconut cream
2 tablespoons coconut or veg oil
2 tsp brown sugar
1 tsp salt

1.    If using whole spices, separately roast the coriander and cumin seeds. Grind in a pestle and mortar, or coffee grinder until it is a fine powder.

2.    Add lemongrass, salt and ginger. In a pestle and mortar pound to a fine paste, then stir in turmeric and chili powder.

3.    Add the coconut cream (the rest of the can will be used in the Satay Sauce), oil and sugar and stir until dissolved.

4.    Cut the chicken into thin slices and marinade overnight (if possible). 

5.    Soak the skewers in water for about 20 mins, and then thread three slices of marinated meat onto each skewer. 

6.    Fry gently on barbecue. Keep basting and turn often.

 

Satay Sauce

(For flavour, the sauce is best if you make it the night before, and serve warm over the satay sticks.)
1-2 fresh red chilies, seeds removed and chopped
1 freshly chopped lemongrass (soft part only), or 10g from jar
1 large or 3 small chopped shallots
10g chopped ginger
1 tsp grated lime zest
30g chopped garlic
1 tablespoon very finely chopped coriander stems
280ml coconut cream (rest of the can)
1 tsp brown sugar
15g ground coriander
15g ground cumin
Pinch of roasted chilli powder
Pinch salt
50g finely ground peanuts
120ml stock
1 tablespoon fish sauce, or to taste

1.    In a food processor or pestle and mortar, pound all the ground spices (chillies; lemongrass; shallots; ginger; lime zest; salt, garlic and coriander stems) into a paste.

2.    Stir in the ground spices.

3.    Heat the coconut cream in a small pan, and simmer for a minute or two. Add the paste and fry gently for 4-5 minutes until fragrant and oily, stirring regularly.

4.    Season with sugar.

5.    Simmer for 2-3 minutes, stir in peanuts and simmer for a further 5 minutes.

6.    Add the stock (or coconut milk) and simmer for another five minutes. Season with fish sauce, chilli powder and a pinch of salt. 

7.    The sauce should be nutty, sweet and spicy.

8.    Remove from the heat and let the sauce sit for about at least an hour (but ideally overnight). The flavour really develops well when left.