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Satay

Satay

£3.25
£3.25
Sale Sold out

Serves: 4 (or 2 twice)

Prep: 15 minutes

Cook: 15 minutes

Origin: Indonesia

Spicy
Spicy
Quick Cook
Quick Cook
A Staple appetiser in South East Asian restaurants around the world, you'll be hard pushed to find someone who isn't familiar with this delicious tender dish, synonymous with the cuisine. Delicately flavoured with turmeric and curry powder, coconut milk is used to marinate the dish to give it a melt-in-the-mouth texture, typically skewered and grilled to perfection. Paired wonderfully with a creamy peanut dipping sauce for extra decadence, this speedy, flavoursome dish is the ideal start to any South East Asian feast; or for when you're short on time, but need something big on flavour.

What's in the box?

Ginger & Garlic Paste, Fragrant Paste, Tyga 40, Soy Sauce, Tyga 2

Shopping list

  • 500g chicken breast/tofu/courgette
  • mushroom & red onion
  • 1 tsp salt
  • 1 tbsp honey
  • 165ml coconut milk

For the peanut sauce:

  • 1 tsp honey
  • 3 tbsp smooth peanut butter
  • 165ml coconut milk

Let's cook!

Prep for the satay:

  1. Depending on your choice of protein or veg: Chicken: Put the chicken in the sandwich bag, one breast at a time, and flatten each one with a rolling pin. Cut the chicken into strips. Vegetarian: Cut the courgette, mushroom and red onion into chunks.
  2. For the marinade: mix the honey, salt, Tyga 40, Fragrant Paste, Ginger & Garlic Paste and the coconut milk.
  3. Add the chicken or veg and marinate 30 mins - 24 hrs.

Cook:

  1. Chicken: Thread the marinated chicken pieces onto the skewers like an ‘S’ shape. Vegetarian: Alternate the courgettes, mushrooms and red onion onto the skewers.
  2. Heat the grill to a high heat and brush a baking tray with oil. Line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
  3. Serve along with the peanut sauce in a separate small bowl.

For the peanut sauce:

  1. In a pan mix the Soy Sauce, Tyga 2, honey and the peanut butter into a paste.
  2. Add the coconut milk and then transfer to a low heat, warming gently for 5 mins stirring continually until they combine to make a dipping sauce.

Ingredients & allergies

Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Fragrant Paste (Lemongrass purée, Kaffir lime purée, Ginger purée, Galangal milled, Citric acid, Potassium sorbate, Ascorbic acid, Water). Tyga 40 (Ground coriander, Ground cumin, Ground turmeric, Ground black pepper) SOY Sauce (Water, Soy extract (Water, Non-GM IP Soybeans, Salt, Wheat), Salt, Glucose, Barley malt extract, Spirit vinegar). Tyga 2 (Garam masala, Coriander, Cumin & Turmeric)

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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