Recipe - Indonesian Chicken Satay

50 ml Peanut Oil; (flavourless)
2 Shallots; Peeled and finely
; minced
3 Cloves garlic Peeled and
chopped
1 2 One half cm Pie fresh Root
Ginger; peeled and finely
; minced
2 tablespoon Dark Soy Sauce
1 tablespoon Orange juice
One half Lime juice and zest
2 tablespoon Honey
1 teaspoon Turmeric
1 teaspoon Ground Coriander
One half teaspoon Cayenne Pepper
1 pn Salt
4 Chicken breasts; (skinless
and
; cut or sliced up )

CORIANDER CHUTNEY
50 g Coriander leaves
1 tablespoon Ground almonds or Peanuts
1 One half inch Pie Fresh Root
Ginger; (peeled and roughly
; chopped)
3 Cloves Garlic; (peeled and
crushed)
1 tablespoon Lime juice
2 Red Chillies; (seeded and
finely
; chopped)
Fresh Tagliatelle; (to
serve)

1. Make the marinade. Heat the peanut oil in a small frying pan. Saut‚ the
shallots and the garlic for 23 minutes, then add the ginger and saut‚ for
a further 23 minutes. Add the soy sauce, orange juice and juice and zest
of the lime, honey, turmeric and ground coriander. Season with salt and
cayenne pepper. Leave to cool completely.

2. Place the chicken pieces of a bowl, spoon over the cold marinade, toss
it well, cover and refrigerate for at least 3 hours.

3. Thread 3 or 4 pieces of chicken on the each stick of lemon grass,
leaving room to hold the skewer with your fingers. Return to the fridge.

4. Make the coriander paste, put the coriander leaves with half a teaspoon
of salt into a blender of pestle and mortar, blend or grind until the
leaves have ground down a little. Add the other ingredients and blend
slowly to a smooth paste. Add a little water. Place in a small bowl and
refrigerate until needed.

5. Bring a large pan of water to the boil, add the tagliatelle and cook for
10 minutes or until "al dente".

6. Meanwhile, brush a grill rack with a little peanut oil and place the
skewers under a preheated moderate grill or if barbecuing arrange them
over medium hot coals. Cook for about 5 minutes, then baste with the
marinade and a little peanut oil before turning over and cooking on the
other side for 5 minutes.

7. To serve, toss half of the chutney over the tagliatelle, divide between
four warm serving plates, arrange the Indonesian chicken kebabs by the side
and serve with the remaining coriander chutney.

Converted by MC_Buster.

NOTES : Chef:Amanda Grant

Converted by MM_Buster v2.0l.