Satay Chicken Skewers

Satay Chicken Skewers

Chicken Satay Skewers are always the first thing I order when I am at a Thai Restaurant (or in Thailand!). 

So when I came home from Thailand I knew it was about time I recreated it! Little did I know it would be so easy to create such authentic delicious flavour of the satay sauce. 

chicken satay skewers: close up

First you need to marinate the chicken for as little as 10mins while you prep the sauce (if you have the time marinate overnight, but don’t stress if you don’t have the time!). 

Now the trick to getting a really delicious flavour is the perfect grill marks. The best way to do this is ensure that your BBQ plate or pan is super hot before you add the chicken. 

chicken satay skewers: layered on a platter

As for the sauce I love to use either crunchy or smooth NATURAL peanut butter. If you don’t have natural you can use any peanut butter, but it really doesn’t need the added sugar!

Make extra sauce and save it to drizzle over EVERYTHAAANNG!!! Well that is what I do anyway. I makes a super delicious dressing for a herby salad!

Chicken Satay Skewers

Finish off the entree by serving drizzled with some coriander, lime and crushed peanuts!

Chicken Satay Skewers

A delicious entree that your friends and family will be impressed by or serve with rice and vegetables for a delicious nutritious dinner!
Course Dinner, Snack
Cuisine thai
Keyword Chicken, satay, sataychicken, Thai, thaifood
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Servings 4 people (for entree)

Ingredients

  • 2 chicken breast
  • 2 tbsp soy sauce
  • 2 tsp fish sauce
  • 1 tbsp siracha
  • 2 gloves garlic
  • 8-10 wooden skewers

Satay Sauce

  • ½ cup smooth peanut butter
  • 1 tbsp soy sauce
  • 2 tsp fish sauce
  • 1 tbsp siracha reduce if you don’t like it spicy
  • 1 clove garlic
  • 1 cup water
  • ¼ cup peanuts finely chopped

Instructions

  • Slice the chicken breast length ways into 1-2cm think slices. In a small bowl combine the soy sauce, fish sauce, siracha and garlic cloves. Pour the marinate over the chicken and marinate for at least 10mins or up to 4hrs. Meanwhile soak the wooden skewers in water so that they don’t burn.
  • To make the sauce: Combine all of the ingredients, except for the peanuts in a small saucepan and bring to the boil for 1-2mins, remove from the heat and mix in the peanuts. Pour into a bowl and set aside.
  • Push the skewers through the chicken and then preheat a griddle pan or preferably a BBQ!
  • Once the BBQ or pan is hot, cook the chicken for 4-5min on each side until cooked through. Serve on a platter with satay sauce, coriander and fresh lime.

Looking for your more recipes to impress your guests? Try our favourites!

 – Thai Spritzers

Creamy Hummus and Zaatar Chips

– and for something a little sweet: Blueberry scones

Shepard’s Pie

Shepard’s Pie

Shepard’s pie originated in Ireland, so with our Irish heritage there is no wonder it is a family favourite! I still remember visiting my family on the west coast of Ireland a few years ago in the middle of their winter (aka December!). We went to a local Irish pub down the road from where my grandpa grew up and all I had the most delicious Shepard’s Pie. 

It is perfect on a cold winter day, just serve with a side of broccoli or your other favourite veg. Or just serve alone as this Shepard’s pie is loaded with vegetables!

When you are making the pie leave the mince to simmer as long as possible. While the recipe says 10-15mins (and that is plenty), the longer you leave it on a low heat the more depth of flavour you will get!

Just like bolognese this is another dish I love to cook double quantity of and freeze some of the mince base for a quick and easy dinner when I am busy.

Let your mince cool for a little while before you top with the mash potatoes and this will allow the mash potatoes to be easily spread over the mince mixture. 

Then to make the top of the Shepard’s pie extra crunching run a fork through the top of the mash potato to create little ridges that will crispen’ up in the oven. 

The cheese is totally optional, but a delicious addition on top and that allows for a little extra crunch!

Allow the shepard’s pie too cool a little before serving as the mince will get very hot under the mashed potato.

Then enjoy this winter classic with your whole family. It is loaded with veg that the kids will hardly notice so is perfect for a healthy hearty winter meal!

Shepard’s Pie

With winter upon us, what better than a hearty warming Shepard's pie! Loaded with veggies, this is the perfect nourishing winter meal for the whole family.
Course Dinner
Keyword Dinner, lamb, pie, Potato, shepard's pie, vegetables
Prep Time 30 minutes
Cook Time 50 minutes
Servings 8 people

Ingredients

  • 1 tbsp olive oil
  • 1 brown onion finely diced
  • 2 sticks celery finely chopped
  • 2 carrots finely chopped
  • 1 zucchini finally chopped
  • 2 garlic cloves
  • 1 kg lamb mince
  • 2 tbsp tomato paste
  • 1.5 cup beef stock
  • 1 can (400diced tomatoes
  • 1 tbsp wosterchire sauce
  • 2 tsp cornflour
  • ¾ cup green peas frozen
  • 1 kg white potatoes peeled and cubed
  • 50 g butter
  • ½-3/4 cup milk
  • 50 g parmesan cheese grated

Instructions

  • Heat the oil in a large heavy base saucepan. Add the onion, celery, carrot and zucchini and cook for 5mins until it begins to sweat and soften. Add in garlic cloves and cook off for 1min. Add in the mince and cook in 2-3mins until it starts to brown.
  • Stir in tomato paste, beef stock, diced tomatoes and wosterchire sauce. Combine corn flour with 1tbsp of water in a small bowl to remove lumps and then stir it into your mince mixture. Bring the mixture to a bowl and then reduce to a simmer and cook for a further 10-15min until it starts to thicken. Stir occasionally to prevent it sticking. Allow to cool slightly while you make the mash.
  • Preheat the oven to 200C.
  • Add potatoes to a large saucepan and top with water. Heat on high until water begins to boil. Cook for 7-10mins until potatoes are soft. Drain the potatoes and then add back into the saucepan. Use a potato masher or fork to mash the potatoes whisk in butter and milk into the potatoes until they are smooth.
  • Pour mince into a large baking dish and then spread mashed potato over the mince. Use a fork to drag it along the potato, this will create a crunchy top! Sprinkle with parmesan and then bake in the oven for 40-50min until meat is bumbling and potato is crunchy and golden.

 

Mexican Loaded Sweet Potato

Mexican Loaded Sweet Potato

Mexican Blackbean Loaded Sweet Potatoes

Super simple snack or serve it with a salad for lunch or dinner! And of course pile on all of the guac!
Course Dinner, Main Course, Snack
Keyword blackbean, guacamole, mexican, Snack, sweetpotato, vegan, vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 2 people

Ingredients

  • 2 small sweet potatoes
  • 1 can black beans
  • 2 to matoes
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 avocado
  • 1 tbsp lime juice
  • Coriander

Instructions

  • Preheat the oven to 200Place the whole sweet potatoes on a baking tray and use a fork to poke a few holes in them to let steam escape when cooking. Bake in the oven for 40min.
  • Meanwhile, prepare the blackbean mix. Drain the black beans and then add to a non stick fry pan. Add in tomatoes, paprika, cumin and garlic powder and ¼ cup water. Cook on low for 10-15min until tomatoes start to break down.
  • Peel and remove the seed of the avocado and then mash the avocado with a fork. Stir through the lime juice.
  • When the sweet potatoes are cooked through, remove from the oven and allow to cool for 5min. Be careful as they will still be very hot, use a sharp knife to slice them in half length ways.
  • Top sweet potatoes with black bean mix, avocado and coriander.

 

 

Penang Chicken Curry

Penang Chicken Curry

Penang Curry

A taste of thailand in just 20mins! Super quick and easy dinner solution and perfect to freeze leftovers!
Course Dinner, Main Course
Keyword antioxidants, Chicken, Curry, Dinner, Thailand
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 1 tbsp Olive Oil
  • 1 brown onion finely chopped
  • 500 g chicken thighs cut into cubes
  • 300 g pumpkin peeled and cubed
  • 1 capsicum de seeded and cut into to large cubes
  • ½ jar panang curry paste
  • 1 can 400mL coconut cream
  • 1 can bamboo shoots
  • 200 g green beans cut into 1inch pieces

Instructions

  • In a heavy base saucepan heat the oil on a medium heat and then add the onion and fry for 2-3 min until it begins to soften and become opaque. Add in the chicken and fry for 3mins until it starts to brown. Add in the pumpkin, capsicum and curry paste. Cook for 2 mins until curry paste becomes fragrant. Then add in coconut cream. Bring to the boil and then reduce to a simmer for 20min or until pumpkin is cooked through. This is the stage that you can freeze the curry, and add your fresh greens when you reheat it!
  • Mix in the bamboo shoots and green beans.
  • Serve with rice, coriander and lime!

Oven Bake Popcorn Chicken

Oven Bake Popcorn Chicken

Popcorn chicken with garlic aioli

As good as the real thing (or possibly even better!) without all of the oil. Dip it into garlic aioli for a quick snack!
Course Dinner, Snack
Keyword Chicken, Popcorn Chicken, Snack
Prep Time 30 minutes
Cook Time 30 minutes
Resting 30 minutes
Servings 4 people

Ingredients

  • 500 g chicken breast
  • 1 cup buttermilk
  • 3 cups corn flakes crushed
  • Salt and pepper
  • 2 tbsp olive oil
  • ½ cup garlic aioli

Instructions

  • Cut the chicken in to 1inch pieces and then combine it with the buttermilk in a large bowl to soak. Let sit for 10mins, or if you have the time overnight for even better flavour and moisture!
  • Preheat the oven to 200C and line a large baking tray with baking paper. Crush the cornflakes in a large bowl using the back of a large spoon. Then mix in the salt and pepper. One piece at a time, pick up the chicken allowing excess buttermilk to drain off and then coat it in the corn flakes. Repeat until all chicken is coated.
  • The chicken can be frozen at this stage. Just store between baking paper in an airtight container for a quick and easy snack.
  • Lay the chicken out on the baking tray at least 1cm apart and then drizzle with olive oil.
  • Bake in the oven for 20mins until crunchy and cooked through. Serve with garlic aioli.

Veggies Fritters

Veggies Fritters

 

What better way to use up old vegetables left over in the fridge (and hide the flavour) than make them into veggie fritters. I could eat these for breakfast, lunch or dinner or a snack for that matter. 

But my favourite combination is topped with salsa and a poached egg, and possibly some bacon for a delicious breakfast!

 

Veggie Fritters

On the table in just 20min, these veggie packed fritters are perfect for any time of day, or even cold in the kids school lunch box! Serve with cheats tomato salsa for even more flavour!
Course Breakfast, Snack
Keyword easy, fritters, veggie fritters
Prep Time 10 minutes
Cook Time 3 minutes
Servings 4 people

Ingredients

  • 2 medium zucchinis’
  • 1 carrot
  • ½ cup corn
  • 1 ½ cup SR Flour
  • 2 eggs
  • ½ cup milk
  • Salt and pepper

Instructions

  • Combine the zucchini, carrot and corn in a large bowl. Then stir through flour. Add the eggs, milk and salt and pepper to form a wet batter.
  • Preheat a non stick pan and then spoon ¼ cup mixture into the pan. Cook for 2-3mins and then flip and cook for a remaining 1min.
  • Repeat with remaining mixture. Top fritters with delicious cheats Tomato Salsa.