Posts Tagged ‘fresh cilantro’

I am a huge Jamie Oliver Fan.  Started watching him when he was the Naked Chef and have followed him ever since.  I love his Easy Peasy style of cooking and how he makes everything look so simple. 

So happy was I when I received another one of his cookbooks for Christmas “Meals in Minutes”.  This book presents simple & complete meal solutions.  I have to admit initially when I looked at the recipes I felt a little Martha Stewart overwhelmed…her recipes can be quite complex.  But after getting all the ingredients together for a recipe I was inspired to make, I felt confident.  Time to cook.  With my trusty sous chef at my side (hubby) we hit that recipe running. The outcome, outstanding flavour, quick, easy.   Lettuce cups and Fiery Noodle Salad are the best way to eat these satays.


Adapted from Jamie Oliver’s Meals in Minutes

Chicken Skewers with Peanut Satay Sauce
4 skinless, boneless chicken breasts
1/2 small bunch of fresh cilantro
1 fresh red chile (seeds, ribs and stem removed)
1 clove garlic, peeled
3 tablespoons smooth peanut butter
1 tbsp soy sauce
1 inch piece (1 tbsp) fresh ginger, peeled & rough chopped
1 lime (zested and then juiced)
olive oil
salt & pepper
1/2 cup unsalted raw cashews (broken or smashed up a bit)
honey for drizzling
Head of romaine lettuce or butter lettuce, washed
wooden skewers (soaking in water)

Preheat your oven to broil and get your food processor ready.

Making the Satay Sauce…
In your food processor add your cilantro bunch (stalks to), red chile, garlic, peanut butter, soy sauce, ginger and lime zest & juice. Add a couple splashes (1/4 cup to start) of water and pulse until mixture becomes a spoonable paste keeping it thin. Divide evenly into two bowls drizzling only one with olive oil.  Put both bowls aside.

This is one tip I got from Jamie’s book and its fabulous. Line your 4 chicken breasts up on your cutting board, alternating ends and close together. Carefully push the skewers through all four breasts keeping each skewer about half an inch from the next one. Once all skewers in place slice between the skewers to give you 4 kabobs. Any stray pieces of chicken can be added to any of the kabobs. Place your kabobs in a Pam sprayed roasting pan. Take the bowl of satay sauce without the olive oil and rub/massage the flavour into the chicken. Drizzle with a little olive oil and salt and put in oven on top shelf under broiler for about 6 minutes per side (flip half way through) or until golden and cooked through. Our chicken took 12 minutes in our oven. Remove to plate and tent with foil until ready to serve.

Heat a pan to medium heat and add your cashews. Toss them regularly and watch closely so they do not burn. You want to toast them until they are lightly brown.  After a few minutes turn your heat up and add a dollop of honey, mixing, tossing and stirring until golden brown. Spoon into a bowl.

Bring your chicken to the table.  Add a Fiery Noodle Salad. Bring a round of garnishes and some washed lettuce leaves. You are now ready to assemble and eat.

Chopped cilantro
fresh seeded red chile
Lime wedges
diced purple onion
bowl of satay sauce

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A perfect grilled meat accompaniment. This fares perfectly with Chicken Skewers and Peanut Satay Sauce.

Adapted from Jamie Oliver’s Meals in Minutes

Fiery Noodle Salad

8 ounces dried chow mein noodles
1/2 medium red onion, peeled & rough chopped
1 fresh red chile (seeds, ribs and stem removed)
1 small bunch fresh cilantro
1 tbsp soy sauce
Juice of 1/2 lime
1 tsp sesame oil
1 tsp fish sauce
olive oil
Food Processor

Put your noodles in a large bowl, cover with boiling water and a plate. Let them soak for about 5-7 minutes.

Place the red onion in the processor. Add the red chile, and cilantro. Pulse until finely chopped.  Pour into a large bowl. Add your soy sauce, 1-2 tbsp olive oil, lime juice, sesame oil and fish sauce. Mix well.

Drain your noodles, give a quick rinse with water, drain again then add to bowl. Stir well to combine flavours of sauce with noodles. Serve with Chicken Satays in Lettuce Leaf Wraps.

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