Jun 6, 2014
Yummy Chicken Satay Sticks
Makes 24 appetizer-sized portions
I love Indonesian food and satay is one of the great finger foods. The sauce and marinade can be made in advance, so the satay sticks take almost no time to prepare on the day of your party.
twenty-four 7-inch | 18 cm bamboo skewers, soaked in water for 15–30 minutes
For the peanut sauce:
half of a 14 oz | 398 mL can unsweetened coconut milk (reserve the rest for the marinade)
1/3 cup | 75 mL chunky-style peanut butter
1 garlic clove, finely chopped or pushed through a garlic press
2 Tbsp | 25 mL soy sauce
1 Tbsp | 15 mL light brown sugar
pinch cayenne pepper
1 tsp | 5 mL Thai fish sauce (optional)
For the chicken:
3 boneless, skinless chicken breasts (about 11/4 lb | 625 g)
the other half of a 14 oz | 398 mL can unsweetened coconut milk
2 tsp | 10 mL fresh ginger, finely minced
2 tsp | 10 mL curry powder
1 tsp | 5 mL ground coriander
2 Tbsp | 25 mL light brown sugar
2 Tbsp | 25 mL lime juice
2 Tbsp | 25 mL Thai fish sauce (optional)
Wedges of fresh lime
Make the peanut sauce by combining all the ingredients in a bowl and mixing them until they’re thoroughly combined. Transfer the sauce to a bowl and refrigerate it. This can be made several days in advance; the flavour will improve as it sits in your fridge.
If you’ve made the satay sauce in advance, take it out of your refrigerator an hour or two before serving it so it comes up to room temperature.
Split the chicken breasts horizontally into thin, flat slabs. Cut the slabs into 3-inch by 1-inch | 7.5 cm by 2.5 cm strips. Combine the remaining ingredients in a non-reactive bowl, mixing them together well to dissolve the sugar.
Add the chicken to the marinade, stirring to coat it. Cover and refrigerate it for 2 hours or up to 24 hours.
Thread the chicken onto the skewers, one strip per skewer. Preheat the grill on medium-high for 5–10 minutes, or until the chamber temperature rises above 500°F | 260°C. Place the satay skewers on the grill, leaving a little room between each for circulation, and close the grill cover. Cook the satay for 3–5 minutes, turning the skewers once or twice. Transfer the satay sticks to a platter, sprinkle them with Kosher salt to taste, and serve them with the peanut sauce and lime wedges.
Grilled Curried Cauliflower
Serves 4 as a side dish or makes a tasty part of a grilled veggie platter
In these hipsterish times of kale and Brussels sprouts, poor old cauliflower gets ignored. It’s not fair; this delicious vegetable is incredibly versatile. I’ve recently discovered that if you coarsely grate it and steam it, it makes a low-carb substitute for rice or couscous in your favourite side dishes. This recipe is packed with flavour, and it’s great left over, tossed into a summer salad.
NOTE: This dish works best if you use one of those perforated grill toppers or BBQ woks designed to keep smaller pieces of food from falling through your cooking grates1 head of fresh cauliflower
2 Tbsp | 30 mL curry powder
1 tsp | 5 mL cayenne pepper (optional, depending on how much heat is in your curry powder)
¼ cup | 60 mL vegetable oil such as canola or corn oil
1 fresh lemon
¼ cup | 60 mL chopped fresh cilantro or mint
Lemon wedges for garnish
Curried Mayo (optional, see recipe below)
Preheat your grill for medium direct cooking (if you’ve got one, use a perforated grill-topper or BBQ wok and preheat it in the grill.
Separate the cauliflower into bite-sized florets and rinse them in cold water. Place the florets in a large bowl and sprinkle them evenly with the spices and a light sprinkling of salt. Pour in the oil and toss to coat. Grill the cauliflower, turning often, for about 10 to 15 minutes, or until the florets are lightly charred and starting to soften.
Remove the florets from the grill and place them in a bowl. Cover the bowl with a plate or some aluminum foil and let the cauliflower rest for about 5 minutes to give them time to steam a bit and continue to cook.
Finish the florets by tossing them with a little more oil, a squeeze of lemon, a pinch of salt and the chopped cilantro or mint. Serve with a dollop of Curry Mayo and garnish with a wedge of lemon.
This is perfect with veggies, as a sandwich spread or as a binder for curried egg salad.
Makes about 1 1/4 cups | 310 mL mayonnaise
2 large shallots, peeled and finely chopped
4 tsp | 20 mL curry powder
1 Tbsp | 15 mL vegetable oil
1 cup | 250 mL mayonnaise
1 tsp | 5 mL lemon juice
Combine the ingredients in a bowl. Refrigerate for a couple of hours or overnight to enrich the flavour.