Mel Christensen

Mel Christensen

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Can't be bothered cooking? Make this (and make extra!) ... It's almost as quick as ordering takeaway!

Satay Sticks

So this is another one of those recipes for those people with little time to spend in the kitchen – or just those who like their food FAST! The satay sauce recipe makes plenty for two or even three meals (depending on how liberal you are with this scrumptious stuff!) so keep the leftovers in a jar for that next super snappy meal!

I’ve made this using chicken thigh fillets, seasoned as per this recipe but for an even quicker option you can use bought chicken skewers. then its as simple as grilling or barbecuing the skewers, pouring over your satay sauce, and serving up with a quick green salad. Done and DONE! (..And so darn delicious!)

Clean Chicken Satay

 *Gluten Free, Dairy Free, Soy Free, Egg Free

Ingredients:

  • 1 kg Chicken Thigh (or Breast) Fillets, all fat & skin removed (or prepared chicken skewers)
  • 1 tsp each of coriander, cumin and chilli powders
  • Juice of 1 lime

 

Method:

  1. Combine together all ingredients and rub into the chicken. (You can cube the chicken and thread onto bamboo skewers now if you want to make satay sticks.)
  2. Cover and stand for at least 2 hours

 

Satay Sauce

Adapted from Official Thermomix Recipe Community (http://www.recipecommunity.com.au/)

 

  • 1/2 red onion (Spanish)
  • 1 tbsp. coriander, fresh
  • 1.5 tbsp. coconut oil
  • 1 tsp. ground cumin
  • 2 cloves garlic, peeled
  • 3 tbsp. Natural crunchy peanut butter (no added sugar)
  • 1 small red chillies, unseeded
  • juice of half lime
  • 2 tbsp. Natvia or coconut sugar
  • 3 tbsp. Shredded coconut
  • 1 tsp. coconut aminos or tamari (or if you are ok with soy and gluten you can use regular soy sauce)
  • 1 cup water

 

  1. Place garlic, onion, chilli, and coriander into mixing bowl and chop 5 sec/speed 7.
  2. Add cumin and coconut oil, saute 3mins/Varoma temp/Speed 2.
  3. Add peanut butter, lime juice, Natvia (or coconut sugar), coconut and soy sauce and mix 10sec/speed 4 (this will form a paste). Gradually add the water, about 1/4 cup at a time until you get the sauce to a consistency that you like (more water = runnier sauce). Cook 5mins/Varoma temp/Speed 2
  4. Set aside and when it’s serving time, pour over your skewers with some extra on the side if desired.

* If you don’t have a Thermomix , no worries! Just use your food processor for step 1, and then pop them in a small saucepan along with the cumin and coconut oil and sauté for 3 minutes until soft.  Turn off heat.  Process the rest of the ingredients and add them to the saucepan and continue to cook over medium heat for further 5 minutes, stirring until smooth.  No food processor? No worries!  A nice sharp cook’s knife and a chopping board are a fabulous, tried and true method too!

 

  1. Barbecue chicken fillets (or skewers) on medium to high heat until well browned.
  2. Cover and stand 10 minutes then top with satay sauce and serve.