Sticky Chilli Chicken

Posted on 27 November 2013 by Linda Peek

You may have noticed that Café Cat has been quiet for the past 3 weeks while I was on a business trip to Chile. This involved catching up with lots of friends – rather too many lunches, dinners and pisco sours – the Chilean national tipple. But life’s too short to avoid occasional periods of over-indulgence!

For some reason jet-lag is always better coming back from Chile to Australia than it is going. Even so, in the first few days after returning from somewhere which is 14 hours behind AEST, I am not at my most creative. So we’ve been eating quick and easy, tried and tested dishes such as this one for Sticky Chilli Chicken. The original recipe came from Donna Hay – I’ve just cut down a bit on the sugar and the soy sauce. It may sound like a lot of chillies, but the end result is not very hot. Any leftovers are nice cold.

1.5kg chicken pieces (I use thighs)
Chilli Sauce:
3 red chillies, seeded and finely chopped
1 Tbs grated ginger
2 cups water
1/3 cup soy sauce
1/3 cup sugar
½ cup vinegar
½ cup chopped coriander

Place all ingredients for sauce except the coriander in a deep frying pan which has a lid and simmer for 3 minutes. I use an old-fashioned electric frypan. Trim chicken pieces and remove skin if liked. Add chicken to pan, cover and cook for half an hour, turning from time to time. Remove lid and continue to cook for 20-25 minutes, turning chicken from time to time until the sauce has become sticky and the chicken is well coated. Watch carefully towards the end as you don’t want the sauce to completely dry up and burn. Add coriander and serve with steamed rice.

Serves 4

Gong Bao Chicken

Posted on 2 September 2013 by Linda Peek

Sometimes translated from the Chinese as Kung Pao rather than Gong Bao, this stir fry from the province of Szechuan in central west China is simple but delicious. The recipe I used called for 4 dried chillies, but one or two would have been enough for us. I’m not a wuss (good Aussie term for a wimp for those who don’t know) when it comes to chillies, but dried ones seem to pack more of a punch than fresh ones. As it says on Wikipedia “the use of hot and numbing flavours is a typical element of Szechuan cooking”. Clears the sinuses.

500g boneless, skinless chicken thighs
1 Tbs cornflour
4 Tbs soy sauce
1/3 cup unsalted peanuts or cashews
2 Tbs oil
2 tsp Szechuan peppercorns
1-4 dried red chillies, to taste, roughly chopped
3 cm piece fresh ginger, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
4 spring onions, trimmed & finely sliced on the diagonal
Steamed rice to serve

Slice chicken and mix with the cornflour and 2 Tbs of the soy sauce. Leave to marinate for about 15 mins. Heat a dry pan and toast the nuts for a few minutes, stirring, until golden. Remove and set aside. Heat oil in wok or large frying pan. Add dried chillies and peppercorns and cook, stirring for 2-3 mins. Turn up heat and add chicken. Cook, stirring, until chicken is cooked on both sides. Add ginger, garlic, spring onions and nuts and continue to cook, stirring for 2-3 mins. Add remaining 2 Tbs soy sauce and serve with steamed rice.

Serves 3-4

Note: if you like a touch of sweetness, add 1-2 tsp brown sugar at the end with the soy sauce, or use kecap manis, which is a sweetish soy sauce.

Steamed Monkfish with Ginger & Spring Onions

Posted on 19 August 2013 by Linda Peek

You don’t see monkfish much in the shops and when you do it’s usually quite expensive, but I recently bought some at Costco. It’s a firm, “meaty” fish with a texture similar to scallops. I think the best way to serve it is steamed with Chinese flavourings.

350-400g monkfish fillets
2-3 tsp grated or finely chopped ginger
2 cloves garlic, finely chopped
Salt and freshly ground black pepper, to taste
2 tsp sesame oil
1 Tbs soy sauce
2 spring onions, finely sliced on the diagonal
To serve:
Steamed rice

Cut fish into big chunks. Mix with the ginger and garlic and season to taste. Place on a dinner plate in one layer. Half fill a large saucepan with water and bring to the boil. Place the plate with the fish on top and cover with the saucepan lid. Steam for 7-8 minutes or until opaque and cooked through but not quite flaking. Timing will depend on how close the plate is to the boiling water – be careful not to overcook.

Meanwhile heat sesame oil and soy sauce in a saucepan or in the microwave. Arrange fish on 2 serving plates. Drizzle with the soy sauce mixture and sprinkle with the spring onions. Serve with steamed rice.

Serves 2

Variation: use another firm fish such as barramundi

Stir-Fried Prawns with Asparagus and Ginger

Posted on 5 August 2013 by Linda Peek

Asparagus is in season and works well in this quick mid-week stir-fry. Some fresh coriander or a spring onion – sliced very thinly on the diagonal – would have made nice additional garnishes, but I looked in the veggie drawer and found neither! Instead of mixing in the vermicelli you could serve the prawns with steamed rice.

350g peeled raw prawns, deveined
1 egg white
1 tsp cornflour
1 tsp sesame oil
½ tsp salt
Freshly ground black pepper
1 bunch asparagus (5-6 spears)
2 Tbs oil
1 Tbs finely chopped or grated fresh ginger
1 Tbs dry sherry
2 tsp soy sauce
Extra sesame oil and soy sauce, to taste
100-150g vermicelli rice noodles
Fine slivers of red chilli to garnish

Mix prawns with egg white, cornflour, sesame oil, salt and pepper and leave aside for 20 minutes. Slice the asparagus on the diagonal, discarding the tough ends. Cook in boiling, salted water for 3-4 minutes until al dente. Refresh under cold water and drain. Pour boiling water over vermicelli, leave for 2-3 minutes then drain in a sieve.

Heat oil in a large non-stick frying pan or wok and when hot add the prawns and ginger. Stir-fry for 2 minutes or until the prawns turn white. Add asparagus, sherry and soy sauce and continue to stir-fry for a minute. Mix in the vermicelli. Add extra sesame oil and soy sauce, to taste and check for seasoning. Serve in bowls garnished with fresh chilli.

Serves 2

Variations: use snow peas or broccoli florets instead of asparagus.

Satay Beef in Lettuce Cups

Posted on 1 July 2013 by Linda Peek

This quick mid-week dinner will be popular with all the family. If you have young kids who don’t like things too spicy just leave out the chilli. If you don’t put too much filling on the lettuce you can roll them into parcels to eat with your fingers. Otherwise eat with a knife and fork. Serve the filling in wraps or pitta breads instead of lettuce leaves to make them more filling for growing kids. I like mine drizzled with Thai sweet Chilli sauce, as you can see in the photo.

1 Tbs oil
1 large onion, finely chopped
500g lean beef mince
½ cup satay sauce (see note below)
1/3 cup beef stock
1 Tbs soy sauce
2 Tbs sherry
1 Tbs grated ginger
1 tsp sugar
1 small red chilli, seeded and finely chopped
½ cup chopped fresh coriander and extra to garnish
1 butter lettuce, washed and dried, leaves left whole
Salt and freshly ground black pepper to taste
1 Lebanese cucumber, peeled and chopped
¼ cup roasted peanuts, chopped

Heat oil in a wok or frying pan over medium heat. Add onion and beef and cook, stirring, for 6 minutes or until onion is soft and meat has browned all over. Add satay sauce, stock, soy sauce, sherry, ginger, sugar and chilli and continue to cook for a minute or two until the liquid has almost gone. Add coriander. Season to taste – you probably won’t need any salt. Serve beef in lettuce cups garnished with cucumber, peanuts and extra coriander.

Serves 4

Note: I used Ayam brand Satay sauce but if you don’t have any substitute crunchy peanut butter – not quite the same, but it will do.

Chicken and Squid with Rice Noodles

Posted on 16 May 2013 by Linda Peek

This recipe is based on one by Neil Perry. The original recipe only had half a cup of chicken stock. I added extra liquid to make it more of a soupy stir-fry. I also added a touch of sugar – as per my grandmother’s rule of always adding some sugar to anything savoury and some salt to anything sweet – and some ginger.

It’s a delicious, light and easily-digested supper which takes no time at all to make. If you don’t like squid (which I bought in Woolies) just increase the chicken.

2 Tbs oil
3 boneless chicken thighs, thinly sliced (or 2 breasts)
2 cloves garlic, crushed
1 beaten egg
250-300g fresh rice noodles (I used 220g pack of Kan Tong Shelf Fresh)
3 Tbs soy sauce
1 cup chicken stock
1 squid tube, cut into thin rings
1 bunch Chinese greens e.g. Bok Choy, washed and thickly sliced
2 cups beansprouts
salt and freshly ground pepper to taste
1 tsp sugar
1 Tbs grated fresh ginger
To serve:
¼ cup crushed roasted peanuts
2 spring onions, finely sliced on the diagonal

Heat oil in a wok and stir fry chicken for 3-4 minutes, then remove with a slotted spoon. Add garlic and cook for a minute, stirring, then add the egg. Continue to stir-fry as you add the noodles, soy sauce and chicken stock. Return chicken to the pan with squid, ginger and greens and continue to stir-fry for 2 minutes or so. Don’t overcook or the squid will be tough. Add sugar, season to taste and at the last minute add the beansprouts, plus a little more water if necessary. Serve in shallow bowls garnished with the peanuts and spring onions.

Serves 4

Mum’s Kedgeree

Posted on 9 March 2013 by Linda Peek

Kedgeree was a popular Anglo-Indian breakfast dish in Victorian England, introduced by army officer’s wives returning from India. The main ingredients are rice, fish and eggs. Some versions add curry paste and other ingredients, but when we were growing up my mother made a very simple kedgeree which I still make.

Before I married I lived in a little bed-sit in Geneva which only had two hotplates and no oven. I could get home from work, absolutely starving and have a bowl of kedgeree ready in 20 minutes.

Filling and satisfying, for me it’s pure comfort food. It’s easy to eat with a fork in front of the TV with a glass of chilled white wine. The perfect dish for a quiet evening at home when you don’t want to spend much time cooking and don’t feel like anything heavy or spicy. You can use smoked fish or canned salmon or tuna instead of the prawns. But for me the prawns really make the dish, so I always keep some handy in the freezer.

The second kedgeree recipe uses the same basic ingredients of rice, fish and eggs, but is more complicated and spicy. Equally nice, just totally different.

1 cup long-grain rice (such as basmati or jasmine)
2-3 eggs
250-300g peeled cooked prawns
2 spring onions, thinly sliced
25g butter, cut into small pieces
salt and freshly ground black pepper to taste
chopped fresh parsley or coriander

Put the rice on to boil and the eggs on to hard boil. I have been known to throw them all in the same pan, for speed! When cooked drain rice thoroughly and place in a warm serving bowl. Add butter and stir till melted. Then add the eggs, peeled and roughly cut up, the spring onions, prawns and season to taste. Serve immediately sprinkled with chopped herbs.

Serves 2

Asian Kedgeree

1 cup long grain rice (such as basmati or jasmine), cooked
1 Tbs vegetable oil
2 spring onions, thinly sliced
1-2 tsp grated ginger
½ small red chilli, seeded and finely chopped
1 tsp brown sugar
100g smoked trout, flaked
½ cup canned corn, drained
About 1 Tbs fish sauce – to taste
Scrambled egg topping:
1 Tbs vegetable oil
2-4 tsp curry paste or powder, to taste
2 tsp brown sugar
½ small red chilli, finely chopped
2-3 tsp tamarind paste, to taste
2-3 tsp fish sauce, to taste
2 eggs, beaten
To serve:
1 small Lebanese cucumber, peeled and cut into ribbons (discard seeds)
2 Tbs cashew nuts or peanuts, lightly toasted and roughly chopped
Chopped fresh coriander and lime wedges

Make scrambled eggs first. Heat oil in a small frying pan and cook curry paste for a minute, stirring. Add sugar, chilli and tamarind paste and cook for 1-2 mins. Add egg and cook until lightly scrambled. Lastly add fish sauce to taste and remove from heat.

Heat oil in a large frying pan and cook spring onions, ginger, garlic and chilli stirring for 1-2 mins. Add rice, sugar, trout and corn. Cook for 1-2 mins or until heated through then add fish sauce to taste. Divide kedgeree between two serving bowls, top with the scrambled egg and garnish with cucumber, nuts, lime wedges and coriander.

Serves 2

Variations: use frozen corn or peas instead of canned corn. Cook in boiling water for a few minutes then drain. Use smoked salmon, canned salmon or tuna instead of the smoked trout.

Note: if you can’t find tamarind paste add a good squeeze of lemon or lime juice instead.

A Birthday Dinner

Posted on 7 September 2012 by Linda Peek

A family birthday is a good excuse to cook up a storm and open a few bottles of good wine. Last weekend was one such occasion, so I worked out a menu which included some of the birthday boy’s favourite foods.

Instead of a starter I made 4 different finger foods from Drinks and Nibbles, a Marie Claire book by Michele Cranston, served with Chile’s delicious national cocktail Pisco Sour, which we’re all rather partial to after a four year posting to Santiago. The grilled prawns were definitely the hot favourite, followed by the seared tuna, then the ceviche and lastly the watermelon and feta squares. But they were all good.

For the main we had rack of lamb with herb and caper crust, served with thyme infused carrots and minted peas – all recipes from this month’s Delicious magazine. Individual potato soufflés, inspired by a meal we enjoyed at the Artisan restaurant recently, completed the plate. I had to invent the recipe, but they turned out well. As you can see in the photo, the plating of the main course left something to be desired – a result of too many cooks in the kitchen, all trying to get the various ingredients onto the plates and onto the table before they went cold! D’Argenberg’s Footbolt Shiraz was a good choice to go with the lamb.

For dessert we had a tasting plate of three small desserts – all faves of the birthday boy – chocolate ganache with pink peppercorns, white chocolate mousse with raspberry coulis and a salted caramel tartlet.

Here are the recipes, tweaked and adjusted a bit as usual. I have changed the cooking method for the carrots, because they ended up more or less steamed rather than glazed as I would have liked them. This method will achieve that.

Prawns with Coriander and Lime

2 Tbs coriander stalks
2 Tbs chopped fresh ginger
2 cloves garlic, roughly chopped
1 lemongrass stem, white part only, roughly chopped
¼ cup vegetable oil
1 tsp ground coriander
20 large raw prawns, peeled and deveined (or 40 smaller ones)
½ cup coriander leaves, roughly chopped
¼ cup lime juice
¼ cup olive oil
1 tsp sugar
A pinch of salt
20 small wooden skewers, soaked in hot water for 20 mins

Thread prawns onto skewers – using one prawn per skewer if large and two if smaller, then place in one layer in a shallow dish. Place coriander root, ginger, garlic, lemongrass, vegetable oil and ground coriander in food processor and blend to a paste, then pour over the prawns, turning them to coat. Leave to marinate, covered, in the refrigerator for at least an hour.

Place chopped coriander leaves, lime juice, olive oil, sugar and salt in a jar with a lid. Shake to combine then put aside. Grill prawns on a moderately hot BBQ or grill for 2-3 minutes each side. Place on serving dish and drizzle with the coriander dressing.

Makes 20

Seared Tuna with Lime Leaf and Peanuts

2 Tbs tamarind water
1 Tbs palm sugar, chopped small or substitute brown sugar
⅓ cup lime juice
1 Tbs grated ginger
1 Tbs fish sauce
2 tsp sesame oil
1 small red chilli, seeded and finely chopped
1 Tbs finely chopped kaffir lime leaves
1 Tbs chopped lemongrass, white part only
300g tuna fillet, cut into logs about 2cm thick and wide
3 Lebanese cucumbers
½ cup coriander leaves
½ cup toasted and chopped peanuts

Place tamarind water, palm sugar, lime juice, ginger, fish sauce, sesame oil, chilli, kaffir lime leaves and lemongrass in a jar with a lid. Shake then put aside. Peel and slice cucumbers and cut into 1cm rounds.

Heat a lightly greased frying pan over high heat and sear the tuna fillets for 1 minute each side. Remove from heat, season with a little salt, then cut into pieces about the same size as the cucumber rounds. Add coriander and peanuts to the dressing in the jar, shake then spoon some onto each square of tuna, then place onto a cucumber round and arrange on serving tray. If you put the tuna on the cucumber first, then the dressing, it tends to go everywhere.

Makes 30

Ceviche with Coconut Dressing

500g firm white fish fillets (e.g. Hoki, Barramundi)
juice of 3 limes
100ml coconut cream
2 tsp grated ginger
½ tsp turmeric
1 tsp sugar
1 Tbs finely chopped coriander root/stalk
½ tsp salt
2 spring onions, finely sliced on the diagonal

Cut fish into bite-sized cubes and place in a glass or ceramic dish. Cover with lime juice and refrigerate 2 hours. Mix coconut cream, ginger, turmeric, sugar, coriander root and salt. Drain fish, discarding lime juice and mix into coconut dressing. To serve, place a cube of fish onto each Chinese spoon and garnish with the spring onion.

Makes about 40

Watermelon and Feta Squares

½ large seedless watermelon
100g creamy feta cheese
1 tsp sumac
6 pitted black olives, finely sliced
1 Tbs extra virgin olive oil
2 Tbs very finely chopped flat-leaf parsley
1 tsp finely chopped thyme leaves

Cut watermelon into 2cmx2cm, bite-sized cubes. Cut feta into 1cm cubes. Mix sumac, olives, olive oil, parsley and thyme. Place a small amount on a feta cube, then place the feta cube on a watermelon cube and arrange on serving plate. Repeat with the rest of the cubes and serve immediately.

Variations: use green olives instead of black; use basil or mint instead of thyme

Makes about 25

Roxana’s Pisco Sour

½ bottle Pisco (about 375ml)
6 ice cubes
2 Tbs icing sugar, or to taste
½ cup lemon or lime juice, or a mixture
½ an egg white

Place pisco, ice and sugar in blender and blend for 2 minutes. Add lemon juice, mix for 2 minutes, then add egg white and continue to mix until sugar has completely dissolved. Pour into 6-8 cocktail or champagne glasses and if liked place a few drops of Angostura bitters on top of each. Serve immediately.

Serves 6-8

Lamb Rack with Caper and Herb Crust and Rhubarb Compote

Olive oil
2 French-trimmed 8-cutlet lamb racks (see note below)
8-12 shallots, peeled and halved lengthwise
Rhubarb compote (see below)
Caper & Herb crust:
2 Tbs salted capers, rinsed and drained
4 sprigs rosemary, leaves picked
½ cup flat leaf parsley leaves
½ cup mint leaves
8 cloves garlic
2 Tbs olive oil
finely grated zest and juice 1 lemon
2/3 cup (100g) peanuts

For the crust place all ingredients in food processor except the peanuts and process until finely chopped. Add peanuts and process briefly leaving it quite chunky. Set aside. Heat oil in a large frying pan over medium heat. Season lamb racks with S and P and cook in two batches, for about a minute each side, or until nicely browned. Rest for 15 mins then press the crust onto the fatty side of each lamb rack. Place shallots in a baking tray, drizzle with some olive oil, then place the lamb racks on top, propping the bony sides up against each other. (I prepared the dish to this point in the morning)

Preheat oven to 200°C. Roast lamb for 35 minutes for medium-rare (see note below) or until cooked to liking. Rest for 10 mins then carve into individual cutlets and serve with the roasted shallots and rhubarb compote.

Note: the Delicious magazine recipe calls for spring lamb. The lamb racks I used were larger and had 9 cutlets each. I had also done the browning earlier in the day, so they had got cold. So I roasted them for 45 mins, plus resting time and they were perfectly cooked, medium-rare. If the crust starts to get too brown during cooking time, cover loosely with a piece of foil.

Serves 8, two cutlets each

Rhubarb Compote
2 bunches rhubarb, washed and trimmed
1/2 cup caster sugar
1/2 cup water
1 1/2 Tbs pomegranate molasses (from delis and specialist cookshops)

Cut rhubarb into 1-2cm pieces. Place in a saucepan over medium heat with sugar and water. Bring to the boil, then simmer for 10-12 mins or until thick. Add pomegranate molasses, place in serving dish and put aside to cool. Serve with lamb. It would also be nice with chicken, pork or ham. (Note: the recipe in the magazine used 2 cups of water which was far too much!)

Thyme Infused Carrots
2-3 bunches baby carrots
40g butter
2 tsp thyme leaves
1 Tbs olive oil
1/4 cup white wine
Juice 1 orange

Scrub carrots and trim, leaving a short bit of green at the ends, then halve lengthwise. Cook in boiling salted water until just slightly under-cooked. Refresh under cold water, drain then put in a frying pan which is wide enough to fit the carrots. Add remaining ingredients then put the pan aside until close to serving time. Bring to the boil then simmer, turning the carrots until they’re nicely glazed and the liquid has evaporated. Serve immediately.

Serves 8

Minted Baby Peas
4 cups frozen baby peas
1 tsp sugar
30g butter
1/4 cup mint leaves, finely chopped
1/4 cup flat leaf parsley leaves, finely chopped
S and P to taste

Cook peas in boiling salted water for 2-3 mins. Refresh under cold water, then drain. Place in a saucepan with remaining ingredients. Can be prepared ahead to this stage. At serving time reheat over medium heat, stirring. Season to taste and serve immediately.

Serves 8

Potato Soufflés
80g butter
1/2 cup plain flour
450ml (just under 2 cups) milk
shake of ground nutmeg
2 cups mashed potatoes (mashed with some cream and a large knob of butter)
S and P to taste
4 eggs
1 beaten egg for painting the soufflés prior to baking

Set oven to 180°C and oil about 10 half cup soufflé dishes and place them on a baking tray. Preheat oven to 200°C. In a non-stick saucepan heat butter and when melted add flour. Stir for 2-3 minutes until the flour is cooked but not coloured, then gradually add the milk, mixing to incorporate before you add more. When sauce is thick and smooth add nutmeg, mashed potato and season to taste.

Remove pan from heat and add the egg yolks one by one, placing the whites in a large mixing bowl. Beat the whites until soft peaks form, using electric beaters. Add some of the sauce to the whites and mix well, then add the rest and mix thoroughly using a plastic spatula. Divide mixture between the soufflé dishes, filling them almost to the top. Bake for about 15 minutes or until risen and golden brown. If liked you can serve them now, leaving them in the dishes and just sitting them on the side of the dinner plates. Or you can use the following twice-baked method which takes a bit of the stress out of the last-minute nature of soufflés.

Remove from the oven and leave to cool. Line a baking tin with baking paper and spray it with oil, run a knife around each soufflé and tip onto the paper, leaving a space of 2-3cm between each one. Recipe can be made ahead to this point and kept refrigerated and covered, for up to 24 hours.

To serve set oven to 200°C. Using a pastry brush, paint the top of each soufflé with a little beaten egg, then bake for 10-15 minutes, or until puffed and golden. If serving with the rack of lamb, place in the oven during the last 10 mins of the lamb’s cooking time, then they can continue to cook when lamb is removed to rest for 10 mins. Soufflés will take slightly longer if they’ve been in the fridge. Remove with a fish slice to serving plates.

Makes 10

Tasting Plate of Favourite Desserts

Dark Chocolate Ganache:

200ml cream
150g dark/bitter chocolate
pink peppercorns (from specialty shops – dry, slightly perfumed not the ones in brine)

White Chocolate Mousse with Raspberry Coulis

Mousse:
150g white chocolate
2 Tbs milk
1 tsp vanilla essence
1 tsp gelatine
200ml cream
2 eggs
Coulis:
1 cup raspberries, fresh or frozen
1/4 cup caster sugar

Salted Caramel Tartlets

8 small tartlet shells made with sweet shortcrust pastry, baked and cooled
1 can Nestlé Top ‘n Fill Caramel
250ml cream
Maldon or Murray River salt flakes

Chocolate Ganache: heat cream to boiling point. Add chocolate broken into squares and stir until melted. Divide between about 8 shot glasses (will depend on size) then chill or you may prefer them at room temp. Serve sprinkled with a few pink peppercorns.

White Chocolate Mousse with Raspberry Coulis: place chocolate, milk and vanilla in a bowl over simmering water until chocolate has melted, stir well and remove from heat. Dissolve gelatine in a Tbs of water, zap in the microwave then mix into the chocolate. Cool a bit then mix in the egg yolks. Whip the egg whites first then using the same beaters whip the cream (not the other way round as the whites won’t whip with greasy beaters!). Fold the cream into the chocolate, then lastly the egg whites. Pour into about 8 shot glasses (will depend on size) leaving a small space at the top for the coulis. Refrigerate several hours or overnight. Coulis: defrost the raspberries and mix with the sugar. Leave for a while so the sugar dissolves, whiz in a blender, then push through a sieve, discarding the seeds. To serve, pour a layer of coulis on top of each chocolate moussse.

Salted Caramel Tartlets: in a small saucepan heat cream and caramel Top ‘n Fill gently until thoroughly incorporated. Cool slightly then use to fill tart shells. Store at room temperature for up to several hours. Serve sprinkled with a few salt flakes. This is enough filling for about 20 tartlets.

Arrange the three desserts on a small plate or individual serving tray (as shown in photo).

Serves 8

Chicken Satay

Posted on 23 October 2011 by Linda Peek

When we lived in Kuala Lumpur in the early 1980s, The Pink Tablecloths, our favourite street cafe, gave me their recipe for satay with peanut sauce – a dish which is popular in both Malaysia and Indonesia. I haven’t made them for quite a while, but a week in Bali has reminded me how tasty they are. You can use any meat you like, but I prefer chicken. The original recipe used all peanuts, but I have substituted half for peanut butter, which I find gives a creamier result.

Chicken Satay The Pink Tablecloths

1 kg chicken meat (thighs are best)

Marinade:
3 cloves garlic, crushed
1 small to medium onion, grated
1 heaped Tbs palm sugar or brown sugar
2 Tbs lemon juice
1 Tbs tamarind juice or paste
3 Tbs soy sauce

Cut meat into cubes or strips and thread onto wooden skewers which have been soaked for half an hour in cold water, so they don’t burn. Mix marinade and pour over the meat. Leave for at least 30 minutes then cook over a charcoal grill or under a grill. Serve with Satay Sauce, steamed rice and a small side salad of sliced cucumber and onion.

Serves 4-6

Note: beef, lamb or pork can be used instead of chicken in this recipe.

Satay Sauce
½ cup salted peanuts
½ cup peanut butter
1 small onion, peeled
1 can coconut cream
2 Tbs palm sugar or brown sugar
1-2 smal red chillies, seeded and chopped (to taste)
2 tsp lemon peel, or lemon grass, chopped
Soy sauce to taste
Juice of half a lemon or lime

Process all ingredients together in a food processor until you have a thick, slightly chunky sauce. Heat until thick in a small saucepan. Serve at room temperature. Any leftover sauce can be frozen for next time.