michelle picker cooks

Just one version of a dish that’s popular the world over.

For these saté skewers use sliced chicken thighs. In a mortar and pestle or small food processor combine 8 cloves of garlic, the white parts of 3 stalks of lemongrass, 4 large scraped and chopped coriander (cilantro) roots, 1 tablespoon of black peppercorns and 1 tablespoon of Thai fish sauce and process to a fine paste. Marinate the chicken in this mixture. Meanwhile soak the skewers in some water to prevent burning. When you’re ready to cook thread the chicken pieces onto the skewers and cook slowly on a barbecue, preferably over charcoal. Garnish with fresh herbs and serve with satay sauce and white rice. To make the saté sauce mince (very finely or in a food processor) an onion, 2 cloves of garlic, a chilli or two and a knob of ginger (optional). Fry this mixture slowly in some oil until golden brown. Now add at least ½ a cup of crunchy natural peanut butter, 1 tablespoon each of soy sauce and sugar, the juice of half a lemon and enough boiling water to make a sauce-like consistency. Continue to simmer for a few more minutes, adjusting the seasoning to taste with more soy, sugar or lemon juice as required.

While the barbecue is on try these grilled asparagus skewers with garlic and coriander paste.

In a mortar and pestle make a paste of 8 coriander (cilantro) roots, 4 garlic cloves, 50g (1¾ oz) of ginger, 1 teaspoon of white peppercorns and 2 teaspoons of vegetable oil. Combine this paste with 2 teaspoons of oyster sauce, 1 teaspoon of fish sauce and some more oil. Spread the mixture over skewered lengths of asparagus and cook over gentle heat. Garnish with fresh basil.

*You will find this recipe in Hot Plate Asian Inspired Barbecue from Spirit House