Jamie Oliver Satay Sauce Recipes

CHICKEN SKEWERS, SATAY SAUCE AND FIERY NOODLE SALAD - JAIME OLIVER 30-MINUTE MEALS

Steps:

• Put in a food processor, the coriander, garlic, peanut butter, soy sauce, ginger (peeled), grated rind of 2 lemons, juice from 1 lemon.
• Process and add a little water.
• Season.
• Place half in a bowl.
• Line breast up on board, alternating ends and push skewers through the breasts.
• Cut between them.
• Place the rest of the satay sauce into a roasting dish.
• Add the chicken and rub the flavour into the meat.
• Place on the top shelf of the oven under the grill for 8-10 minutes on each side.
• Drizzle with a little honey and place back under the grill for a few minutes.
• Put the noodles into a large bowl and cover with boiling water.
• Leave to soak for 6 minutes.
• Put a pan on the heat.
• Bash up the cashew nuts and add to the pan to toast.
• Peel the onion and place in a processor with the chilli and coriander. Pulse.
• Place in a large bowl with 1-2 tbsp soya sauce and a little olive oil.
• Add the juice of 1 lemon, the sesame oil and fish sauce.
• Season and add the cooked and drained noodles.
• Toss the cashews in the pan with some sesame seeds and 1 tsp honey.
• Once golden, add to the bowl with some more coriander leaves.

CHICKEN SATAY

Steps:

• Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
• Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
• Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
• Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
• If you're using a barbecue, get it going 1 hour before you want to cook. If you're using a griddle pan, cut your wooden skewers to fit and preheat the pan.
• Get a garnish plate together - drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
• When you're ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
• Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side - heavenly.

SATAY SAUCE

Steps:

• In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.