shallots Archives

Braai recipes

Queso dip with chorizo cooked in adobo sauce

20 minutes

Red quinoa and watercress salad

11 minutes

Lamb recipes

Slow-cooked lamb shoulder and leek pie

3 hours 20 minutes

Roasted assorted vegetables with halloumi

35 to 45 minutes

Seafood recipes

Vietnamese prawn, mango and basil parcels with tamarind dressing

15 minutes

Beetroot recipes

Steamed salmon with spiced beetroot and dill

Asian recipes

Pad Thai garnished with lemongrass, lime, coriander and spring onions

20 minutes

Asian recipes

Japanese cabbage pancakes with okonomiyaki sauce

10 minutes

Chicken breast

Chicken Satay

10 minutes

Chicken Satay

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

4 free-range chicken breasts
1 cup coconut milk
3 Blue Elephant dried chillies
1 T coriander seeds, toasted
1 T cumin seeds
2 T vegetable oil
4 shallots, sliced into rings
salt, to taste
basil leaves, to garnish
For the sweet-and-sour cucumber:
3 T water
80 g white sugar
1/4 cup white vinegar or rice vinegar
salt, a pinch
4 pieces Blue Elephant dried galangal soaked in boiling water or 1 x 5 cm piece fresh ginger, finely sliced
1 red chilli, thinly sliced
1 English cucumber, sliced
1/2 shallot, finely sliced
For the peanut sauce:
1 clove garlic
3 T coriander, roughly chopped
1 1/2 T vegetable oil
1 1/2 T Blue Elephant Massaman curry paste
3/4 cup coconut milk
2 T roasted peanuts ground
1/2 T sesame seeds, roasted
2 T palm sugar grated (or 2 T treacle sugar)
1 T tamarind in 1 T hot water
1 T fish sauce

Method

Place each chicken breast between 2 sheets of clingwrap and flatten using a rolling pin.

Mix the coconut milk, dried chilli, coriander and cumin in a bowl and add the flattened chicken breasts. Cover the bowl and marinate for 15 minutes.

Heat a large frying pan. Skewer the chicken breasts onto bamboo skewers or lemongrass stalks and fry on both sides until cooked through. Set aside.

Heat the vegetable oil in a pan and fry the shallots. Drain on kitchen paper and season with salt. Serve the chicken breasts with the sweet-and-sour cucumber and peanut sauce. Garnish with the fried shallots and basil leaves.

To make the sweet-and-sour cucumber, place the water, sugar, vinegar and salt into a saucepan over a medium heat. Stir well until the sugar dissolves. Add the galangal or ginger and chilli and simmer for 8–10 minutes. Remove from the heat and allow to cool. Place the cucumber and shallot into a small bowl and pour over the liquid.

To make the peanut sauce, pound the garlic and coriander into a paste using a mortar and pestle. Set aside. Heat the oil in a saucepan over a medium heat. Add the garlic-and-coriander paste and the curry paste and stir until fragrant. Add the coconut milk, peanuts and sesame seeds and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring. Add the sugar, tamarind water and fish sauce. Remove from the heat.

Discover more Asian-inspired recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Smoky mussel paella

Queso dip with chorizo cooked in adobo sauce

Adobo sauce

Red quinoa and watercress salad

Slow-cooked lamb shoulder and leek pie

Roasted assorted vegetables with halloumi

Vietnamese prawn, mango and basil parcels with tamarind dressing

Steamed salmon with spiced beetroot and dill

Pad Thai garnished with lemongrass, lime, coriander and spring onions

Japanese cabbage pancakes with okonomiyaki sauce

Yellowtail crudo

Chicken Satay

Chicken Satay

Ingredients

Method