Something Saucy…

I’m going to share with you my home made recipe for a brilliant Satay Sauce – I’m nothing if not modest – but follow the simple steps to either a great marinate, or a general condiment.

The basics:-

1 x tin of coconut milk

1 x tablespoon of dark soy sauce

1 x tablespoon of light soy sauce

2-3 cloves of garlic, roughly chopped

1 x thumb sized bit of fresh ginger, roughly chopped

1 x tablespoon of light brown sugar

1 x heaped teaspoon of crushed chillies

3-4 drops of Tabasco

Couple of twists of black pepper

2-4 tablespoons of crunchy peanut butter (add later after using as a marinade) – or during the heating process.

In a pan mix all the ingredients together.

Now, one option before adding peanut butter:-

Use as a marinate, so to the basic mixture (no peanut butter yet) add finely sliced beef/pork or flattened chicken breasts, sliced into strips, or a vegetarian equivalent – put in the fridge overnight, drain the meat/vegetarian option ready to grill, bbq, griddle etc.

To finish the sauce:-

Depending on how thick you like the sauce, depends on how much crunchy peanut butter you add – if using a full tin of coconut milk, I usually add 4 tablespoons.

Add the peanut butter as the sauce gently heats up on the hob, don’t boil, as this can cause the sauce to separate, or just go wrong…

Gently simmer, stirring all the time, adding the peanut butter a tablespoon at a time, until it has broken down.

Simmer longer for a thicker sauce.

Test seasoning.

Cook your main ingredient of choice, ladle over the satay sauce, be generous.Or use it as a general condiment (careful if you have marinated meat in the sauce, heat through thoroughly and use same day) otherwise, prepare as described and use at your leisure with a ton of other dishes, or as a salad dressing with a twist.

Enjoy.

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