Recipe: Chicken Satay with peanut sauce (From Bromsgrove Advertiser)

Recipe: Chicken Satay with peanut sauce

9:34am Friday 15th May 2009

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WHEN did you last really clear out your food cupboards? Not just the tins of beans at the front, but that collection of bizarre edible products lurking in the shadows behind your ketchup.

Our inherited belief that chucking out food is wrong can bind us to some odd foodstuffs.As Judith Wills, author of The New Home Larder (Eden Project, £20), points out, we’ll happily chuck away half the contents of our fridge before we touch that bottle of curried fruit from Thailand.

In her book she challenges our hoarding habits and revisits the idea of the larder.

Wills said: “Many people have forgotten that you can make a meal from scratch from your cupboard. I’ve got quite a few recipes which require no fresh food or just one fresh ingredient.”

If she hasn’t been to the supermarket (a trip she only makes once a fortnight) she’ll rustle up a little almond soup. She might have it with cous cous and dried fruits, nuts and spices.

With store cupboard essentials other than the obligatory flour, sugar, baked beans and tomato ketchup you’ll find you can rustle up a meal at any time.

RECIPE: CHICKEN SATAY WITH PEANUT SAUCE

Serves 4
Ingredients

1 small to medium whole chicken
Lime juice (optional)
Coriander leaf (optional)

For the marinade:

1tbsp soya sauce
1tbsp runny honey
1tsp each ground turmeric, cumin and coriander
2 cloves garlic, well crushed
2cm piece fresh ginger, peeled and finely grated
Juice of 1 lime, or 1tbsp lime juice from bottle
1tbsp groundnut oil

For the sauce:

5tbsp crunchy peanut butter
1tsp Thai red curry paste
120ml coconut milk
2tsp soft dark brown sugar
Juice of half a lime, or 1tsp lime juice from bottle
Handful coriander leaves, chopped (optional)

Method:

Joint the chicken, cutting each breast and leg into two so that you have eight pieces and removing much of the skin. Pierce the chicken pieces several times each with a knife and put them in a shallow glass or china bowl.

Mix all the marinade ingredients together and stir into the chicken.

Leave to marinate for at least two hours, or overnight if you can, turning occasionally. When ready to cook, preheat the oven to 200C/390F.

To make the sauce, place all the ingredients, except the coriander, in a small pan and bring to a simmer.

Cook for a couple of minutes, until thickened, stirring occasionally, then set aside. Transfer the chicken pieces to a roasting tray with the marinade and bake for about 30 minutes, turning occasionally, until golden and thoroughly cooked through. Serve with the peanut sauce (stirring in the fresh coriander if you are using it) and some Thai fragrant rice.

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