Mini Chicken & Beef Satay with Spicy Peanut Dipping Sauce

29 11 2010

Continuing on with my selection of top party foods for the festive season I have decided to post my recipe for delicious mini chicken satay.

Obviously the satay marinade can be used with whatever you want but in this case I have chosen bite size pieces of chicken and beef so as to make the skewers easier to hold and eat.

These chicken and beef satay sticks are particularly good served with a spicy peanut dipping sauce for which I have also included my recipe.

I know that a lot of people like to include peanuts or peanut butter in the marinade itself but I prefer not to. Not only is this recipe better in my opinion but it is also safer for people with nut allergies as they can still enjoy the marinated skewers and can avoid the dipping sauce.

Satay:

12 skinless chicken thighs  or breasts cut into bite size cubes

1kg  flank steak cut into bite size cubes or thin strips

 Marinade:

250g lemongrass

2 shallots or 2 small onions

6 cloves garlic

4/5  fresh red chilies

4 inch piece of fresh ginger

2 tsp turmeric

4 Tbsp ground coriander

4 tsp cumin seeds

6 Tbsp dark soy sauce

8 Tbsp fish sauce

4 Tbsp sunflower or rapeseed oil

10  Tbsp brown sugar

Method:

Soak the wooden skewers in water over night so that they don’t burn, if using metal skewers this step is not needed.

Cut the chicken and beef into pieces and place into 2 separate bowls

Peel the onion/shallots,the garlic cloves and remove the woody section from the lemongrass.

Place all of the ingredients for the marinade into a food processor and blitz until everything is combined together and you have a suitable consistency for a marinade.

Try a little of the marinade to make sure that it tastes ok,  the main tastes you are looking for are salty and sweet with the chilli in the background. Adjust accordingly.

Pour equal amounts of the marinade over both the chicken and beef ensuring that all of the pieces are well coated.  Cover the bowls and leave to marinate for at least 1 hour ideally a whole day.

When you are ready to cook thread the meat onto the skewers ensuring that you leave space at the bottom of the skewer for them to be picked up.

Cook the meat under a hot grill or ideally on a BBQ.  Depending on the thickness of the meat used you will need to cook for between 10 and 20 minutes turning every 5 minutes or so.

If you have any left over marinade at the bottom of the bowls you can baste the skewers each time you turn them.

Serve immediately with the spicy peanut dipping sauce.

Spicy Peanut Dipping Sauce:

225g sugar free smooth peanut butter

60ml rice wine vinegar

2 tbsp ponzu sauce / lime juice

1 1/2 tsp dark soy sauce

1 clove garlic

2 tbsp hot chilli sauce (or to taste)

1 1/2 tbsp brown sugar

1 tsp salt

60ml sesame oil

2tbsp water

Handful of peanuts to garnish

Method:

Place all ingredients into a food processor and blitz for a few seconds until you a sauce with a nice thick consistency.

Crush the whole peanuts and scatter over the sauce as a garnish along with a few red chilli flakes

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Kofte Kebabs

31 10 2010

 Anyone who has read my recipes before will possibly have noticed that I really do like Greek and Turkish food quit a lot, so much in fact that it is probably a very good thing that both cuisines can be some of the healthiest around.

 Kofte or Kefte or Kofta depending on where you are from are made of ground meat such as lamb that is worked with until it is almost like a paste mixed with herbs and spices and then formed into balls, cigar like sausages or worked around a stick before grilling – delicious 🙂

I happen to be particularly fond of a version that I used to have at a Turkish restaurant back home and that I finally managed to get right after many attempts. Whilst you can use most meats and even fish to make your kofte I find lamb to be the best however I do like a 50/50 mix of lamb and beef as well.

Ingredients:

500 g of ground lamb
1 handfull of parsley (stalks removed)
1 slice of white bread with the crust removed
1 medium red onion
1 garlic clove
1 egg
~12 mint leaves
1/4 tsp cumin powder
1/4 tsp paprika
1/4 tsp black
1/2 tsp salt

Method:

When you buy your minced lamb ask the butcher to mince it twice for you to try and get it as fine and smooth as possibly, if you don’t visit a butcher and don’t have access to a mincer at home then place the mince on a chopping board and using 2 knives try and break it down as much as possible- imagine you are playing the drums!

Very lightly toast your slice of bread and using a food processor turn it into bread crumbs, if you don’t have a food processor then it looks like you will get to work on your drum skills again.

Peel your onion and garlic and dice both as finely as you can, also at this point chop up your parsely and mint leaves finely.

Beat together your egg .

Add all of your dry ingredients to a mixing bowl which has been greased with a little bit of olive oil and give them a rough mix together. Now add in your beaten egg and really mix everything together well, you don’t want any pockets of meat that haven’t been seasoned or any big clumps of breadcrumbs.

Once your mixture is well mixed together cover the bowl with a clingfilm/a teatowel and pop in the fridge for at least 30 mins.

After taking your mix out of the fridge divide it into equal amounts and shape it as you wish; either into little meatballs, cigar like sausages, patties or shaped around a wooden skewer.

Now for the cooking, pop your koftes onto a nice hot charcoal grill / bbq or if you don’t have a grill/bbq available you can pop them into a hot frying pan.

Cook the kofte until they are done, if you split this amount of mixture into 15 small sausages you will need to give them 3/4 minutes each, different sized portions will differ accordingly.

Serve with some natural yoghurt, a nice simple salad and some flat bread.








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