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.
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.
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!
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!
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Servings 4 people (for entree)
- 2 chicken breast
- 2 tbsp soy sauce
- 2 tsp fish sauce
- 1 tbsp siracha
- 2 gloves garlic
- 8-10 wooden skewers
- 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
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
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!
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!
Prep Time 10 minutes
Cook Time 3 minutes
Servings 4 people
- 2 medium zucchinis’
- 1 carrot
- ½ cup corn
- 1 ½ cup SR Flour
- 2 eggs
- ½ cup milk
- Salt and pepper
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.
Lest we forget…
Anzac Day, the day to remember and celebrate those that fell in war for us. It is a day that holds a special piece of everyones heart in Australia.
One of the ways we love to honour them is as similar things in Australia through food. In particular the Anzac Cookies.
Anzac cookies used to be sent by wives and women’s group to the soldiers abroad as they do not easily spoil.
There is nothing wrong with the classic, and that is why in my variation I didn’t want to change them too much – because Anzac cookies really are sacred. But in my classic ways, I upped the fibre and reduced the sugar a little still keeping that delicious classic flavour!
Wholemeal Anzac Cookies
A little twist on the classic to up the fibre. But still just as tasty and the perfect accompaniment to a cup of tea!
Prep Time 10 minutes
Cook Time 12 minutes
Servings 20 cookies
- 1 cup oats
- 1 cup whole meal flour
- ½ cup brown sugar
- 1/2 cup desiccated coconut
- 125 g butter
- 1 tbsp golden syrup
- ½ tsp bicarb
- 2 tbsp water
Preheat oven to 180C.
Combine the oats wholemeal flour, ¼ cup cast and desiccated coconut in a bowl. Melt golden syrup and butter together over a low heat in a saucepan. In a small bowl whisk the bicarb soda in the water to form a smooth paste. Remove the butter from the heat and whisk in the bicarb paste. It will bubble up. Quickly pour it into the dry ingredients and then use a wooden spoon to bring it all together.
Drop 1tbsp of mixture onto a lined biscuit tray. Repeat with remaining mixture. Bake for 12-15mins.
You can switch the flour for white flour or gluten free flour if preferred