Chicken Satay

I can’t believe it’s taken so long to get this Chicken Satay recipe up here. In fact, I only realised it wasn’t on our blog when I jumped on to check my measurements when I decided to make it the other day, so it was definitely time to get art photographed and posted.

(Warning, this recipe contains peanut butter and coconut milk so check your allergies before you think about making this one).

This one does take a little time to make, so if you’re usually pushed for time when it comes to cooking, you might want to prepare the marinade and get the chicken soaking up that flavour ahead of time. In fact, it would be even tastier if you let the chicken rest in the marinade overnight, just make sure you give it at least half an hour out of the fridge to come up to room temperature. Of course, it’ll take even longer if you decide to make the flatbreads to go with it (but they’re so worth the time) and especially if you cook up some brown rice too – because that takes forever. Seriously.

Anyway, this recipe is for slightly spicy, peanutty chicken skewers. A bit sticky and ¬†little bit crunchy but packed full of flavour, they can be served up with rice, noodles or bread, veg or salad, or you could even make mini ones for a starter or to serve up at a a party. The marinade itself doesn’t take all that long to whip up, but it always seems to take ages for me to trim and cut the chicken thighs, because I’m a bit funny about getting as much fat off them as possible – of course that’s personal preference. Chicken breast will work too but wouldn’t take as much cooking and will quite easily dry out if you cook it for too long. Thighs give you a little more cooking time which also helps to get that crunchy glaze on the marinade.

Let’s dive in!

Chicken Satay

Chicken Satay

Ingredients

  • 1 pack boneless, skinless chicken thighs
  • thumb sized piece fresh root ginger
  • 2 cloves garlic
  • 1 tbsp dark soy sauce
  • 1 tbsp runny honey
  • 1 lime
  • 2 tsp hot curry powder
  • 1/2 tsp chilli powder
  • 2 tbsp crunchy peanut butter
  • 1 tin coconut milk
  • Wooden or metal skewers for cooking on

Instructions

  1. Grate the ginger and garlic into a bowl.
  2. Add the soy sauce, honey and the juice from the whole lime.
  3. Next, add the curry powder and chilli then the peanut butter.
  4. Add a couple of tablespoons of water to loosen the mixture and make it easier to mix and mix everything together.
  5. Take out 2/3 of the marinade and set it aside in a medium sized saucepan for the sauce. Slice the chicken into strips and add to the bowl with the remaining marinade.
  6. Mix the chicken into the marinade and let the flavours soak in for half an hour or so. If you're using wooden skewers, you should soak them in some water to help to stop the ends burning in the oven.
  7. Add a tin of coconut milk to the rest of the marinade that you set aside in a saucepan and turn it onto a low heat, stir together until heated through and well combined then turn off the heat until just before you're ready to serve.
  8. It's a tasty sauce hot, but if you let it cool it will thicken into a really yummy dip for carrot sticks and so on.
  9. Preheat the oven to 180c, line a large baking tray with tin foil and get your skewers ready. Thread a few pieces of chicken into each skewer in a sort of s shapes that the thin chicken strips will be evenly exposed to the heat of the oven.
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If you like the idea of peanut butter in a savoury dish, why not try our Sticky Peanut Butter Chicken recipe?

Oreo Brownies

Hello! We’re hoping that normal service has resumed now that I have a new laptop (which even works when it’s not plugged in!) and hopefully the photography will be a bit better, but no promises, as Charles has been trying to teach me some of his moves, but I’m not a very patient student.

Brownies are one of the things I have the notion to bake the most. Delightful with tea or coffee, cold or warm with ice cream, whole or crumbled, there’s just something so comforting about eating them and magical about baking them.

Most often, I’ll make these plain for a slab of gooey, dark cake to melt onto your tongue, but a different flavour and texture can be lovely too, be it nuts, chocolate chips, caramel or Nutella. In fact, we also have a great recipe for Campfire Brownies (S’mores Brownies, I suppose) made with marshmallows and Digestive biscuits. This version used up a packet of Oreo Thins we had in the biscuit drawer (yes there is an entire drawer for biscuits in our house) but you could just as happily use full sized Oreos, or even the flavoured ones (mint or peanut butter Oreos would be awesome in this recipe), just make sure they’re pushed nicely into the batter.

Oreo Brownies

Oreo Brownies

Ingredients

  • 175g Salted butter
  • 150g Dark chocolate (at least 70% cocoa solids)
  • Pinch salt
  • 300g Caster sugar
  • 3 eggs
  • 75g Plain flour
  • 40g cocoa powder
  • Oreo cookies (as many as you want or have - I used 16 Oreo Thins, which was a whole packet)

Instructions

  1. Preheat a fan oven to 160c or 180c for non-fan. Line and grease a square baking tin.
  2. Melt the butter and chocolate together in a saucepan, gently, or in a bowl over a saucepan of hot water if you can't trust yourself to watch and stir it. Add a pinch of salt and set aside to cool.
  3. Weigh out the sugar into bowl and add the eggs. Whisk together until mixed and airy.
  4. Mix in the cooled chocolate mixture.
  5. Fold in the cocoa powder and flour until just combined.
  6. Pour the mixture into the tin, using a spatula to get as much batter out of the bowl as you can (although what's left will be yummy as it is!).
  7. Carefully place the Oreos on top in whatever pattern you like, pushing them down gently so they settled into the batter, or chop them and mix them through the batter if you'd prefer.
  8. Slide into the oven and bake for around half an hour, or until the top is glossy and there's no wobble left when you shake the tin gently from side to side.
  9. Cook for less time if you like them super gooey, but bear in mind that the eggs might still be raw and shouldn't be fed to the elderly, pregnant or very young.
  10. Allow to cool then slice up and enjoy!
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These will keep well for around a week, and if you get bored of eating them (as if…) why not chop or crumble them up and add them to the top of some ice cream, or mix them into your own homemade ice cream. Ah, so versatile. But like I say, IF they last that long… Lets us know if you have a go! Photos encouraged!