Coconut Chicken Satay Wraps

I love chicken satay!!!!!!!!!  It's quick, easy and delicious and a great mid-week dinner or lazy weekend lunch.


Marinade

Tin of coconut Milk
Sliced shallot
Red chilli (with seeds)
Stick of Lemon Grass
Fresh tumeric
Ghalangal
Light Soy
Fish Sauce

Satay Sauce

The left over marinade ( strained)
Red chilli
Shallot
Garlic
Peanut Butter
Sugar
Fish Sauce
Lime Juice

You will also need some sliced chicken and wraps also salad items like cucumber, lettuce, tomato and corriander.


I marinaded the chicken in a tin of coconut milk, a stick of lemon grass, chilli, shallots, fresh tumeric, galanghal, ginger, light soy sauce and fish sauce. I covered the chicken in the marinade and put it in the fridge for fours hours. and if you plan ahead put it in over night.

I sliced up some peppers and red onion and roasted them in the oven with a bit of ground nut oil for around half an hour, the reason for the ground nut oil is it's tasteless and you don't want a Thai peanut sauce and olive oil together, yuk.

To make the satay sauce I drained the chicken and discarded all the bits from the marinade and put the coconut milk marinade to one side. I started by gently frying garlic, chilli and shallot for a few mins and then added the marinade and bought it to the boil as it had raw chicken in it.
I then turned it right down and added the peanut butter, some brown sugar,a dash of fish sauce and the squeezed a lime into it.

I was going to take pictures of the wraps and their construction but was to excited about eating them and forgot!! x

Peanut Butter and Brown Sugar Cookies

Well it certainly has been a few weeks since I was last here, I didn't realise it was so long! I have spent two of those weeks in Cornwall hoping for warm sun and rock pooling but instead got rain rain rain non-stop for nearly the whole trip, this is without a doubt the worst summer I have experienced in the 27 years I have lived on this earth! A couple of days ago we had a tiny bit of sunshine so I sat in the garden and made my peanut butter cookie dough until of course it started raining again around half an hour later, sigh.....

 25g Crunchy peanut butter

25g smooth peanut butter

50g Butter

25g caster sugar

25g Muscadova sugar

1 Egg beaten

100g plain flour

1/2tsp baking powder

 

Very simple recipe, just beat all your ingredients together to form a dough.

 

If the dough is a bit sticky put it in the fridge for half so it's easier to work with.

 Grab walnut sized pieces of dough and press with a fork, make sure you leave enough space in between as they will spread out when cooking.

I crumbled some muscadova sugar on the top of my cookies for extra crunch and sweetness.

I baked my cookies for 15-20 mins on gas mark 6, they still had slightly chewy centres which I love.

Cookies and milk, American thing I know but it really does work!

Bye sun.....

Chicken Satay

I love love love chicken satay and hadn't eaten it for ages so decided to make it for tea to eat on a balmy summers evening with Mercer. I also made coconut rice with peas and spring onions but didn't take a photo of that as it got eaten before I got a chance and so did the skewers, so here is a photo of my lovely peanut sauce!!
I will be the first to admit that I never really measure anything and so ingredients just get thrown in but 'carefully' thrown in as I have a pretty good feeling for what the right amount should be and things generally turn out very well! I have made this recipe to feed two but please do adjust the measurements to suit you!

Ingredients

Pack of chicken thighs (around 3 per person if a main meal or 1-2 if a starter, they're are very moreish!)
Soy sauce
fish sauce
1 tin of coconut milk
peanut butter
1 fresh chili (red or green)
fresh coriander
sesame oil
half a fresh lime
pack of skewers

Method

Firstly get your chicken thighs, peel the skin off and de-bone them, then lay them flat and cut into strips not forgetting to remove veins, extra fat and little bit's of bone.
Try to be quite generous with the size of the strips as they do shrink a little in the pan.
Put your strips into a bowl and pour in just enough coconut milk to cover them all, a few splashes of soy sauce, a teaspoon of fish sauce and then cover and refrigerate for around two hours or as long as possible.
To make your peanut sauce add 90ml of coconut milk into a pan that's on a gentle heat, then two tablespoons of peanut butter and stir, when the sauce is smooth add a teaspoon of fish sauce, a splash of soy sauce, the juice of half a lime and come finely chopped chili. The sauce will thicken quite quickly but if it needs more peanut butter than add more as you please, but be very careful not to over heat the sauce or it will go very wrong, it should only take a few minutes to make. When the sauce is done add some chopped coriander to finish it off.



Put your chicken on the skewers(don't forget to soak them if there wooden) and cook them on a griddle if you have one or just pop them under the grill if not. Serve with the peanut sauce and there you have it! To make the coconut rice I just cooked basmati rice in coconut milk and water the added peas and spring onions at the end. Enjoy!