An extremely tasty, flavourful dish that is just as good cold as it is warm. If you like peanuts, this one is for you. The fresh ingredients deliver vibrant, aromatic depth which tastes great with the creamy nuttiness of peanuts and coconut. I have left the seeds of the chilli in and used medium curry powder for a little punch but feel free to remove them if you want it mild.
No oil is needed for frying. The vegetables are lightly blanched with the noodles and the chicken is grilled on skewers.
This recipe makes enough to serve 2 as a dinner but you could double the amount of chicken and the noodle ingredients as there is enough satay sauce to serve 4. I have suggested freezing half the satay for another time but why not double up and have extra for a proper tasty next day lunch?
For the satay:
small piece ginger, peeled and grated
2 garlic cloves, grated
zest and juice 1 lime
1 tsp clear honey
1 Tbsp soy sauce
1 Tbsp medium curry powder
1 red chilli, chopped
3 Tbsp peanut butter (I used crunchy)
2 chicken breasts, skinless and boneless
40g creamed coconut, chopped finely
For the noodles:
1 ½ – 2 bunches dried rice noodles
2 spring onions, sliced
½ carrot, cut into matchsticks
Small handful mange tout
Fresh coriander and lime wedges, to serve
Add the ginger, garlic, lime zest and juice into a bowl. Add the honey, soy, curry powder, chilli, creamed coconut and peanut butter. Give it a good mix, adding a small splash of water if it’s too stiff. (At this point, half the mix and freeze one half for another time). Spoon two-thirds of the remaining mix into a small pan. Set aside for Step 3.
Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix then stir well. Cover with cling film and chill until required.
While the chicken is marinating, heat the satay sauce mix. The sauce needs to be heated gently and stirred. Add a little water to loosen if needed.
Thread the chicken into ‘S’ shapes onto the skewers.
Heat the grill to high and line a baking tray with foil. Line up the skewers on the tray. Grill the skewers for about 10 minutes, turning occasionally, until lightly charred. Remove from the skewers and set aside.
While the chicken is grilling, break the rice noodles up into a heatproof bowl and cover with boiling water for 5-10 minutes.
When the noodles are nearly cooked, add the carrots and mange tout to the bowl. Leave for 1 minute to warm through and soften slightly then drain and add back to the bowl along with the spring onions and coriander.
Add the satay sauce to the noodles and mix thoroughly with two forks. Serve onto plates and top with the marinated, grilled chicken.
Preheat oven to 180C and line cookie sheets with parchment paper. This is a must!
In a large bowl, stir together the flour, coconut and salt. In a separate bowl, combine the peanut butter, sweetened condensed milk and vanilla. Pour mixture over coconut and use your hands to combine.
Spoon balls onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until the coconut is toasted.
For the drizzle, chop the dark chocolate into a small microwave safe bowl. Microwave in 30 second increments until melted, stirring in between. Using a fork, drizzle the macaroons with the chocolate. Let chocolate set or speed it up by placing in the fridge for a couple of minutes.
I love these served at room temperature. They are the perfect pick me up with a cup of coffee.
I love bananas and I love peanut butter even more. Blended together, they make a fantastic smoothie that is cheap, easy healthy and extremely tasty.
The bananas are frozen before blending to give an almost ice-cream like creaminess with none of the fat or sugar to worry about.
Possibly my shortest recipe to date (if you can call it a recipe), this is a perfect cooling treat for a sunny afternoon.
2 ripe bananas, peeled, sliced and frozen
1 Tbsp peanut butter
A pinch of salt
Add the frozen banana slices, peanut butter, salt and milk to a blender and blend until smooth and creamy. Add enough milk to help the banana break up but not so much that the mixture becomes really runny. You want the smoothie to be nice and thick.
Pour the contents into glasses, stick straws in and enjoy!
Preheat the oven to 180C. Grease and line the base of a 20cm square tin with greaseproof paper.
Place the peanut butter, sugar, salt and syrup in a pan and heat gently until smooth. Tip the oats into the pan and stir until well coated. The mixture will be quite stiff
Pack the mixture firmly into the prepared tin and bake for 20-25 mins until just turning brown at the edges. Allow to cool in the tin.
Break the chocolate into squares and place in a bowl over a pan of gently simmering water. Allow to melt, then spread over the cooled flapjacks and allow to set in the fridge. Cut into squares. Eat.
These flapjacks, as with pretty much all flapjack recipes, are much better after a couple of days of keeping. I don’t know why, they just are. So if you can resist buttery, chunky, peanutty, creamy, chocolatey goodness for just a few days then you’re in for an even greater treat.
150g dark chocolate (min 70% cocoa), broken into pieces
225g soft light brown sugar
A pinch of rock salt
3 medium eggs
100g self raising flour
Heat your oven to 180C and line and grease a 20cm square baking tin with baking parchment and margarine.
Gently melt the peanut butter, chocolate and the sugar in a heatproof bowl over a pan of simmering water, stirring occasionally, until the sugar has just about melted. Remove the bowl from the heat, allow the chocolate mix to cool slightly and use a wooden spoon to beat in the eggs one by one. Stir in the salt and flour and scrape into the tin.
Bake for 20-30 minutes until it has a crust, but the middle still seems ever so slightly uncooked.
Cool completely in the tin before cutting into squares. I cut mine into 16 squares.
The brownies will continue to cook once removed from the oven. These are not cakey brownies. They are rich, dense, chewy brownies full of chocolaty goodness and crunchy peanut chunks accentuated by the touch of rock salt with a deepened flavour from the brown sugar. Happy baking, happier eating!
Brilliant flavours, great texture. This shortbread recipe uses icing sugar for a nice ‘short’ finish. Refrigerating the dough for as long as possible really helps the final bite as this gives the margarine time to firm up and the sugar dissolves into the dough to create a light, crumbly texture.
4oz, (1/2 cup) margarine
1/3 cup chunky peanut butter
1/2 tsp vanilla extract
1 1/4 cup plain flour
1/4 cup icing sugar, sifted
1 tsp sea salt
100g packet of milk chocolate chunks
Preheat the oven to 160C
Cream the margarine and the peanut butter together then beat in the vanilla.
Add the flour, sugar and salt to the creamed mixture. Mix until the dough comes together.
Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, twist the ends securely and refrigerate for at least a couple of hours.
Slice the log into discs with a sharp knife. Not too thick, not too thin, about 1/3 – 1/2 inch is juuuuust right. If a slice crumbles a bit, just smoosh the dough back together (technical term).
Bake on a greaseproof lined baking sheet for about 12-14 minutes. The cookies will not be browned and they may look undone, but don’t over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth.
Let the cookies cool on the pan for 5 minutes before transferring to a rack to cool completely.
This batch gave me 21 little cookies but you could roll the dough mix into a big short log and make giant cookies too. I feel like I have a tiny bit more self control when I make things smaller though, although this can backfire significantly when I kid myself that I can eat lots because they’re diddy. Either way, they’re yummy.