Espresso Ruby Satay Recipes

CHICKEN SATAY (THE BEST RECIPE!)

Steps:

• Cut the chicken meat into small cubes. Set aside.
• Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
• For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
• Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
• Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

EASY SATAY SAUCE RECIPE

Steps:

• Place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan
• Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.
• Transfer the sauce to a serving dish and sprinkle with sesame seeds, chopped peanuts, chilli flakes and fresh coriander before serving.

EASY CHICKEN SATAY

Steps:

• Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
• Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
• Preheat a grill for medium-high heat.
• Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

CHICKEN SATAY

Steps:

• KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
• Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
• Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
• Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
• 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
• Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
• Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
• Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.

SATAY SAUCE

Steps:

• Mix the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl. Add a splash of water if it's too stiff. Transfer to a small pan with the coconut milk, and heat gently for 5 mins stirring continually, until combined.

EASY ESPRESSO

Steps:

• Place ground coffee in the filter of a drip coffeemaker. Add water; brew according to manufacturer's instructions. Serve immediately in espresso cups with lemon twists if desired.

ESPRESSO RUBY SATAY

Steps:

• In a medium saucepan, heat oil.
• Add neck bones, and brown on each side.
• Add onion, carrot, garlic, and herbs, along with coffee and water.
• Bring just to a boil, then reduce heat to a very low simmer for 3 hours. (There should not be any bubbles or froth, just a rippling of the surface.).
• Add cherries and simmer another half hour. Remove bones and vegetables, and pour through a coarse strainer into a quart jar. (Don't try to re-use the meat on the bones in this dish. It's flavor has been stewed out.).
• Refrigerate overnight, and remove congealed fat from the surface. (Take your time and make sure you get it all.).
• Return stock to a saucepan, and heat to a very low simmer.
• Lightly whisk egg white into the stock. Cook about 5 minutes, until the white is congealed.
• Filter through cheesecloth to remove egg white and other solids, leaving a very clear liquid. (If the stock is still cloudy, repeat the steps of warming, whisking in an egg white, and straining.) Pour liquid into a heatproof bowl or casserole.
• Sprinkle with gelatin, and heat on the stove to a very low simmer. As soon as the gelatin is dissolved, refrigerate. This will result in a very firm aspic, which will hold its shape and not start to melt at room temperatur.
• For the satay sauce, mix peanut butter, olive oil, pepper, and soy sauce in a small saucepan over medium heat (just to melt, not to cook).
• Very lightly grill beef strips. Brush lightly with melted butter if needed.
• The meat should be barely done, not over-cooked or tough.
• Lightly coat beef in the satay sauce, and refrigerate about an hour, to cool. Chill the serving plates.
• Slice aspic. The slices should be roughly the same shape as the beef strips,and about twice as thick.
• Assemble the dish by placing a slice of beef, with sauce, layering it with cherry slices, then covering with a slice of aspic. Garnish with cherries if desired.
• Ingredient Notes:.
• Traditionally, aspic is made with beef shank bones, which contain more collagen than neck bones. If these are available, substitute closely trimmed shanks with meat pound for pound. Have the butcher split the bones. Tail bones can also be substituted, if neck bones are not available.
• Three-fourths cup pure (unsweetened) cherry juice can be substituted for the whole cherries in the stock. This recipe was designed to be non-alcoholic, but if that's not important, you can also substitute burgundy for the cherries in the stock.