Simplest Peanut Satay Sauce

There are some recipes that are timeless. Do you remember the 70s and 80s when the 'in thing' was the prawn cocktail- nude, little prawns hanging over the side of a dish containing the ubiquitous thousand island dressing? Let's not forget the shredded lettuce. Just in case you have forgotten, I found a photo on Wikipedia to jog your memory.  

I will not dwell on prawn cocktails any longer but rather I will share the simplest peanut satay sauce you will ever make. Many years ago I found a recipe that didn't require roasting peanuts, grinding peanuts, mixing things with the peanuts, etc,etc. It was great and I made it many times but often I would either not have all the ingredients in the house or forget to put something in because I no longer used the recipe. 

Fast forward a few more years and I was looking for tasty recipes for my annual family get together. The weather in Brisbane in April is beautiful and perfect for a barbecue so we decided to cook chicken sticks and sausages and anything else our guests wish to bring with them.

I didn't even look for the recipe this time. 
My peanut satay sauce now has only 3 ingredients.

1 can coconut milk
6 tablespoons crunchy peanut butter
3 tablespoons sweet chilli sauce- more if you like it hot.
(This makes a large quantity.)

Method
Heat slowly and stir until well combined.
Simmer until desired thickness.
If the sauce starts to separate, stir vigorously and it will recombine. 

Ideal accompaniment for any meats, to dip raw vegetables in or spice up roasted veggies. 

Spicy Spanish Almonds

These delectable almonds are another of my range of delicious nuts. For some bizarre reason they seem a bit more 'masculine' than my traditional sweet roasted macadamia nuts so I cooked a batch for brother's birthday. 

INGREDIENTS
3 cups of raw whole almonds
1/4 cup brown sugar
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried mixed herbs
1 teaspoon ground rock or sea salt 
1/4 teaspoon cayenne pepper
1 egg white
1 teaspoon water

METHOD
1. Preheat oven to 135 degrees Celsius (275F)

2. Line large baking tray with baking paper
3. Mix sugar, spices and salt in large bowl
4. Whisk egg white and water until thick and foamy
5. Tip almonds into egg white mix and stir to coat 
6. Tip into spice and mix to coat
7. Spread evenly onto baking sheet
8. Bake for 30 minutes
9. Stir and separate any that are stuck together
10. Reduce oven temperature to 100 degrees Celsius (205F) and bake about 30 minutes until dry.  
11. Stir and leave on tray to cool. They will become crisp once cool.
12. Store in airtight container. 

A few interesting facts about almonds

• The trees and their blossoms are truly beautiful.
• Technically, almonds are the seed of a tree.
• They are a member of the Amygdalus family and related to other fruits that contain hard pits, including cherries, plums and peaches. 
• They thrive in mild, wet winters and hot, dry summers in full sun.
• Nutritionally they are praised due to the presence of monounsaturated fatty acids, dietary fibre, antioxidants, vitamins like riboflavin, and trace minerals such as magnesium.

Peanut and Pepper Chicken

This is a favourite recipe that Mum used to cook.
It is a type of satay chicken but Mum always called it peanut chicken and I haven't changed it's name. The dish doesn't have lots of creamy satay sauce like some so I suppose it is appropriate. 
Originally it was a microwave recipe but Mum changed it and cooked in on the stove top. I like it both ways. 
Here is the recipe for the stove top version.
It makes a quick and healthy meal for mid-week or a family get together on the weekend. 

INGREDIENTS
500g skinless chicken fillets- breast or thigh
1 tablespoon plain flour
1 teaspoon oil
1 tablespoon butter
1 onion sliced
1 clove of garlic crushed.
1 medium red capsicum sliced
1 medium green capsicum sliced
2 tablespoons crunchy peanut butter
1/2 teaspoon ground cardamon
1 teaspoon ground cumin
2 tablespoons light soy sauce
2 tablespoons honey
1 tablespoon lime juice.
Rice to accompany. 

METHOD
1. Cut chicken into slices or cubes.
2. Place chicken in plastic bag with flour and shake to coat chicken.
3. Heat oil and butter in heavy based pan or wok until butter melted and combined and pan is hot. 
4. Add onion and garlic and cook for 1 minute.   
5. Increase heat and add chicken. 
6. Stir fry until chicken is browned. 
7. Add capsicum and stir fry for 2 minutes until cooked but still crisp.
8. Mix together peanut paste, spices, soy sauce, honey and lime juice.
9. Add to the pan and mix through.
10. Continue stirring over medium heat until chicken is cooked.  
11. Serve with rice. 


Serves 4.