1、Satay shots

Give your dinner party a shot of Spanish style with these satay canapes

Satay shots recipe

Ingredients

Method

Mix together until the chicken is coated, then thread each strip on to a bamboo skewer. Get the skewers lined up on a baking tray and keep covered in the fridge until ready to cook.
  • Preheat the oven to 190C/gas 5/fan 170C. Put the tray in the hottest part of the oven for 10 minutes. Meanwhile, warm the satay sauce in a pan, then spoon a little into each of 12 shot glasses or small tumblers.
  • When the chicken is done, remove the tray from the oven and squeeze the lime juice over the chicken. Pop 3 skewers in each shot glass and a slice of lime on to each rim. Serve warm or cold – they’re nice either way.

  • https://www.truecookbook.com/recipe/satay-shots-2799/

    2、Chicken satay

    Food editor Barney begins his cooking with kids series- first off, Barney and his daugher Maisie make chicken skewers with peanut sauce
    Chicken satay recipe

    Ingredients

    Method

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. '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.
    6. 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.
    7. 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.
    8. 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.

    3、Satay grilled aubergine

    Skewers at the ready- these vegetarian kebabs are marinated in soy and turmeric and served with a rich peanut dipping sauce
    Satay grilled aubergine recipe

    Ingredients

    Method

    1. Toss the aubergine with the soy sauce, oil, turmeric, 1 tbsp chilli sauce and some black pepper, then thread onto pre-soaked wooden skewers. Heat a griddle pan or frying pan until medium-hot. Grill the aubergines on all sides turning after grill marks appear. They need time to soften so keep the heat on mediumlow and cook until soft and golden. Brush with a little oil if they start to stick to the pan.
    2. For the salad, mix together all the ingredients in a small bowl, then set aside. In another bowl, mix the remaining chilli sauce, peanut butter, hoisin, vinegar and coconut milk. Serve the skewers with the salad, peanut sauce and some basmati rice.

    4、Satay pork with crunchy apple salad

    This healthy meal is simple to prepare and packed with flavour
    Satay pork with crunchy apple salad recipe

    Ingredients

    Method

    1. Heat grill to high. Mix the peanut butter and sweet chilli sauce together, then season with pepper (the peanut butter is salty enough). Arrange the pork on a baking tray, brush the tops with half the nutty mixture, then grill for 3 mins. Carefully turn the pork steaks over, brush with the remaining mixture, then grill for 3-4 mins more until just cooked through.
    2. Meanwhile, make the salad by mixing the lime juice, fish sauce and sugar in a bowl. Stir in the apple slices so they are well coated in the dressing, then toss with the coriander and mint. Serve the crunchy apple salad alongside the pork steaks, with jasmine rice on the side.

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