Mark Doe of ‘Just Cooking’ Cookery School in Firies has a recipe for an Thai dish which can be cooked on the barbecue…
Thai Chicken Satay
Serves 4
Ingredients
• 3 chicken fillets cut into small strips the size of your little finger.
For the marinade:
• 1 lemon grass, smashed and chopped
• 2 shallots or ½ red onion, chopped
• 3 cloves garlic
• 1 red chilli finely chopped
• 1 thumb-size piece ginger, finely grated
• ½ tsp dried turmeric
• 1 tbsp ground coriander
Method
• If using wooden skewers, soak them in water while you prepare the chicken.
• Cut chicken into thin strips and place in a bowl.
• Place all marinade ingredients in a food processor or chopper. Process well.
• Pour the marainade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
• When ready to cook, thread meat onto the skewers.
• Grill the satay on your BBQ, or on under the grill, and cook for 4-5 minutes on each side, occasionally basting the chicken.
Serve hot with the dipping sauce.
