This is a classic Indonesian or Thai street nibble that I enjoyed on a recent trip to that part of the world. Its great popularity comes from the wonderful balance of flavours that penetrate the chicken. It is perfect for cooking on the barbecue just make sure you soak the bamboo skewers first.
Serves 4
- 4 tbsp dark soy sauce
- 2 tsp clear honey
- 2 tsp medium curry powder
- 450g (1lb) skinless chicken fillets, cut into long strips
- 4 tbsp rice wine vinegar
- 2 tbsp caster sugar
- 1/2 small cucumber, peeled, halved, seeded and thinly slice
FOR THE DIPPING SAUCE
- 2 tbsp crunchy peanut butter
- 2 tsp dark soy sauce
- 1 tsp light muscovado sugar
- juice of 1/2 lime
- 120ml (4fl oz) coconut milk
- 1/2 red chilli, seeded and finely diced
- 2 tbsp chopped fresh coriander
- salt and freshly ground black pepper
1 Preheat a griddle pan until smoking hot. Whisk together the soy sauce, honey and curry powder. Season with pepper and stir in the chicken pieces. Leave to marinate for 2 minutes.
2 Thread the chicken pieces on to 6 x 15cm (6in) bamboo skewers and arrange on the griddle pan. Cook for 4-6 minutes until completely tender and cooked through, turning once or twice.
3 Meanwhile, prepare the pickled cucumber salad. Place the vinegar in a bowl and stir in the sugar and a good pinch of salt until dissolved. Tip in the cucumber, stirring to combine and set aside to allow the flavours to develop.
4 To make the dipping sauce. Place the peanut butter in a small pan and stir in the soy sauce, light muscovado sugar and lime juice. Gradually whisk in the coconut milk and heat gently until you have achieved a smooth sauce. Stir in the chilli and coriander, then leave to cool.
5 Arrange the chicken satay skewers on warmed plates. Divide the dipping sauce among individual dipping bowls and place to the side of the skewers. Add the pickled cucumber salad, leaving behind any excess liquid and serve at once.
Aubergine and Mozzarella Parcels with Pesto and Sun-dried Tomatoes
These are great as a starter for a barbecue or as an exciting side dish with any barbecued meats. They can be made well in advance and simply popped on the barbecue just before you are ready to eat. Experiment by replacing the mozzarella with feta or halloumi.
Serves 4
- 1 large aubergine
- 120ml (4fl oz) extra-virgin olive oil
- 2 garlic cloves, crushed
- finely grated rind of 1 lemon
- 1 ripe vine beef tomato
- 2 x 100g (4oz) balls mozzarella cheese
- about 2 tbsp basil pesto
- 8 sun-dried tomatoes in olive oil, drained and finely chopped
- salt and freshly ground black pepper
- lightly dressed rocket salad, to serve
1 Trim off the stalk end of the aubergine and then cut lengthways into 8 x 5mm (1/4in) thick slices, discarding the ends. Arrange the slices in a single layer on a large baking sheet, sprinkle lightly with salt and set aside for 30 minutes to 1 hour – this will make them easier to roll later on as well as draw out some of the water.
2 Preheat a griddle pan until very hot or light a barbecue. Rinse the aubergines in cold water and then pat them really dry with kitchen paper. Mix together the olive oil, garlic, lemon rind and seasoning in a small bowl, then use some to brush all over the aubergine slices. Place on the heated griddle pan or a barbecue with medium-hot coals and cook for 2-3 minutes on each side until charred. Set aside and leave to cool a little.
3 Cut the tomato into four thick slices, discarding the ends and then cut each slice in half again to make eight slices in total. Cut each mozzarella ball into four slices. Place the aubergine slices on a clean work surface and place a piece of tomato in the middle of each slice. Arrange a slice of mozzarella on top, then add a small dollop of the basil pesto. Sprinkle over the sun-dried tomatoes and season with pepper. Flip over both ends to enclose the filling and secure each parcel with a cocktail stick.
4 Brush the outside of each parcel with the rest of the garlic and lemon oil and return to the griddle pan or barbecue for 1-2 minutes on each side or until they are heated through and lightly golden. Arrange on warmed plates with the rocket salad to serve.