Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: Cornish Cream on July 28, 2013, 10:12:36 am

Title: Satay Sauce.
Post by: Cornish Cream on July 28, 2013, 10:12:36 am

Satay Sauce from Fast and Easy Cooking.Acknowledgment to Janie Turner author.
300g smooth peanut butter
100g roasted peanuts
2 small fresh red chillies,tops removed
2.5 cm piece of ginger,peeled roughly chopped
Zest and juice of 2 limes
2 tbsp fish sauce
25g soft brown sugar
20g coriander
400ml tinned coconut milk
1.Place all the ingredients,except the coconut milk,in the TM bowl.Blend 1 minute/ speed8
2. Scrape down the sides and lid of the TM bowl.Add the coconut milk slowly through the hole in the TM lid while the blades are running at speed 3 until well mixed.

Title: Re: Satay Sauce.
Post by: Kimmyh on July 28, 2013, 10:34:52 am

This is a great sauce CC and so deserving to have its own thread. It freezes well and is delicious on a pizza too. Thanks for posting so everyone can enjoy it.

Title: Re: Satay Sauce.
Post by: sarahbelle on August 26, 2013, 07:35:27 am

is this recipe spicy. Just thinking about the kids. Hubby and I love spice but they are not fans.

Title: Re: Satay Sauce.
Post by: Wonder on August 26, 2013, 08:04:00 am

sarahbelle, if you are worried about the level of spice reduce or leave out the chillis. I haven't made this recipe but that's what I tend to do if I'm making something for the whole family.

Title: Re: Satay Sauce.
Post by: MEP on August 27, 2013, 02:05:22 pm

Does the sauce not need to be cooked CC?

Title: Re: Satay Sauce.
Post by: Cornish Cream on August 27, 2013, 02:49:44 pm

Quote from: MEP on August 27, 2013, 02:05:22 pm

Does the sauce not need to be cooked CC?

Here is the complete recipe MEP.Half the mixture is used to marinate the chicken  and the other ( uncooked sauce) is served with the cooked chicken.

Serves 4 as a main or 8 as a starter
Chicken Satay.
4 skinless chicken breasts
300g smooth peanut butter
100g roasted peanuts
2 small fresh red chillies,tops removed
2.5 cm piece of ginger,peeled roughly chopped
Zest and juice of 2 limes
2 tbsp fish sauce
25g soft brown sugar
20g coriander
400ml tinned coconut milk
Lime wedges to serve
1.Soak 24 wooden skewers in hot water for 1 hour.Cut each chicken breast into 6 long strips,thread onto the skewers in a large baking dish.
2. Place all the ingredients,except the coconut milk,in the TM bowl.Blend 1 minute/ speed8
3.Scrape down the sides and lid of the TM bowl.Add the coconut milk slowly through the hole in the TM lid while the blades are running at speed 3 until well mixed.
4. Use half the mixture to marinate the chicken: leave to marinate in the fridge for at least an hour or preferably overnight.
5. When you are ready to cook the chicken,heat the grill or BBQ to high heat and grill 6-7 minutes on each side,brushing with the marinade a few times.
Serve with the sauce and lime wedges.