Fake-Out Satay Chicken Skewers, served with a Peanut Dipping Sauce and Stir Fried Noodles

Grilled Chicken Skewers, Smothered in a Spicy Satay Marinade, Served With a Sweet Peanuty Dipping Sauce, and Stir Fried Noodles.

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Satay chicken skewers are always my starter of choice when I go out for a Thai meal or get a take away, so I just had to try and re-create them at home! However, I have made them into a main meal by serving them with noodles.

This is surprisingly easy to make, so can definitely be served as an exciting weekday dinner, but also looks and tastes good enough to be served as a weekend treat!

 

Variations: Use vegetables or tofu in the skewers for a vegetarian version, or serve with a Thai spicy vegetable salad rather than noodles to make this a healthier option!

Ingredients: Serves 2

For the Skewers:

  • 400g Chicken Thighs
  • 1 Thai Chilli (Depending on how spicy you like it!)
  • 2 Cloves of Garlic
  • 1 Piece of Ginger
  • 1 Stalk of Lemongrass
  • ½ an Onion
  • 2tbsp Fish Sauce
  • 1tbsp Honey
  • 2tbsp Lime Juice
  • 1tsp Turmeric
  • 1tsp Ground Coriander
  • 1tbsp Vegetable Oil

Satay Dipping Sauce:

  • 2tbsp of the Satay Marinade
  • 160ml Coconut Cream
  • 2tbsp Peanut Butter
  • 1tbsp Fish Sauce
  • 1tbsp Lime Juice
  • 1tsp Honey

Noodles:

  • 150g Fine Egg Noodles
  • 1 Pepper
  • Hand full of Sugar Snap Peas and Baby Sweet Corn
  • 1tbsp Satay Dipping Sauce
  • 1tsp of Sesame Oil

To Serve:

  • Sesame Seeds
  • Lime Wedges
  • Fresh Coriander

To Make:

Chicken Skewers:

Blend all the ingredients for the marinade in a small blender, reserve 2tbsp for the Satay Dipping sauce

Slice the chicken thighs into strips and soak in the satay marinade

Thread the chicken onto skewers length ways and grill for around 4 minutes either side, or until the chicken has started to colour

The Satay Dipping Sauce:

Fry the marinade in a pan for 2 minutes.

Add the coconut milk and peanut butter to the pan and mix until fully incorporated.

Simmer for a few minutes, then add the lime juice, fish sauce and honey. Taste the sauce at this point and adjust if necessary!

Spoon into a small ramekin to serve, reserving 1tbsp for the noodles.

The Noodles:

Cook the noodles according to the packet instructions.

Meanwhile stir-fry the vegetables for a few minutes until cooked though, then add the satay sauce.

Transfer to noodles to the pan and stir until the vegetables are evenly distributed, and the noodles are coated in the sauce.

Transfer to a bowl to serve and sprinkle over some sesame seeds and chopped coriander.

To Serve: 

Sprinkle sesame seeds and chopped coriander over the skewers and noodles.

Serve up two skewers, 1 large spoonful of satay sauce and a generous serving of noodles. Eat and enjoy!

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Chicken liver Pâté with a Port and Elderberry Reduction

Creamy Chicken Liver Pâté topped with a Sweet Elderberry, Port and Thyme Syrup.

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 Last week when out for a meal, I had a particularly delicious chicken liver pate. The sweet cranberry syrup topping complemented the rich flavour of the pate perfectly, so I decided to re-create something similar at home. However I have used port and elderberry for the syrup because that’s what I had in the cupboard!

 Variations:

Other berries can be used in the syrup topping such as cranberry, redcurrant or blackberry, alternatively citrus fruits like orange would work well.

Dried fruits such as apple or cranberries would also be lovely mixed into the Pâté.
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Ingredients: Makes One Pot

  • 400g Chicken Livers
  • 100g Salted Butter
  • 1 Large Clove of Garlic
  • ½ Red Onion
  • 1tsp Allspice Berries
  • 1tsp Black Peppercorns
  • 50ml Double Cream
  • Bunch of Thyme
  • 50ml Port
  • 50ml Elderberry Syrup

Sauté the onions and garlic in half of the butter until soft and translucent, then add a splash of port.

Remove the connective tissue from the chicken livers and add to the onions and garlic, cook until just a little pink on the inside – around five minutes.

Transfer to a blender and add a splash of the double cream, the black pepper and allspice berries. Blend until smooth. (Add more of the cream if necessary.) Season to taste.

Meanwhile, in a small pan, combine the rest of the butter, the elderberry syrup and the port, cook on a high heat, allowing it to boil vigorously for a few minutes, then add the thyme leaves.

Spoon the Pâté mixture into a sterilised jar, and pour over the thickened syrup.

Leave to set in the fridge for a few hours before using; it will keep in the fridge for around one week.