In the above video, I mentioned that I was sent a few products from Pip and Nut to try. Pip and Nut are a company specialising in all things nut related, encouraging customers to get creative in the kitchen – I was more than up for that challenge.
I racked my brains for a good few days about what to make – some ideas are still a work in progress that enter my mind every now and again. I settled on satay, a staple of my diet during a trip to Bangkok and Singapore. Over there it’s pork, here in the UK quite often it’s chicken.
Utilising the unique flavour of Pip and Nut’s Crunchy Maple Peanut Butter to give that sweet kick of an Asian satay sauce, this recipe was going into production. The results from a hot barbecue are both authentic and sensational but a kitchen grill can still give great results.
Here is the full recipe:
500g Chicken Thigh Fillets, skinless
1 tbsp Turmeric
2 Garlic Cloves, crushed
1 tbsp Ginger, grated
1 tbsp Vegetable oil
1 Lemongrass stalk, finely chopped
2 Banana Shallots, peeled and sliced
4 Garlic Cloves, peeled
1 Lemongrass Stalk, sliced
1 tbsp Ginger, roughly chopped
1 Red Chilli, sliced (optional)
2 tbsp Pip and Nut Crunchy Maple Peanut Butter
Handful of Coriander leaves
1 tsp Turmeric
Fish Sauce, to taste
Warm Water, to loosen
Salad Leaves, such as Baby Leaf or Mixed Leaf
1 tbsp Toasted Sesame Oil
Juice of 1 Lime
1 tbsp Fish Sauce
- Prepare the chicken by slicing into long strips. Add all the remaining ingredients for the skewers to a bowl along with the chicken. Coat the chicken in the marinade and cover the bowl with cling film. Leave to marinate in the fridge anywhere from 1 hour to overnight.
- Soak wooden skewers in water for 30 minutes before threading the chicken pieces on. Leave a gap of around 5cm at the blunt end of the skewer to allow you to handle the skewers later.
- Light a barbecue and once the coals are hot, arrange them on one side of the barbecue creating a direct heat zone and a cooler indirect zone.
- Once the grill is hot, place the skewers on the direct heat zone. Turn every 2-3 minutes or until the chicken is nicely charred all the way around. Remove the skewers into the indirect zone and close the lid. Cook for 10 minutes.
- For the sauce, Pound the garlic, shallots, lemongrass, ginger and chilli together in a pestle and mortar. Alternatively, use a food processor. Once a smooth paste texture is achieved, add in the coriander, juice of 1 lime, turmeric and 1 tsp fish sauce. Pound again until smooth.
- Add in the peanut butter plus a little warm water to loosen the sauce. Taste and adjust the flavour with lime juice or fish sauce depending if you want the sauce more sour or salty. Set aside.
- In a bowl, add the sesame oil, lime juice and fish sauce and mix to combine. Add a good few handfuls of salad leaves and toss in the dressing to coat.
- Check the skewers are done by opening up one of the larger pieces of chicken, if there is no pink detectable and white throughout then it is ready. Plate up the chicken skewers, salad and sauce. Get stuck in and enjoy a taste of Asia!
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