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Chicken satay skewers

Chicken satay is a Malay-Indonesian dish of skewered and grilled meat, served with a dipping sauce. It's a simple idea for a dinner or a party snack. You can use shrimp, beef, lamb or fish instead of chicken.

Recipe: Chicken satay skewers

Serves: 2
Ingredients
  • 2 chicken breast fillets
  • one tbsp. of vegetable oil
  • one garlic clove, minced
  • 1/2 red chili pepper, chopped
  • one tbsp. of grated ginger
  • one tsp. of soy sauce
  • juice of 1/2 lime
Method
  • Wash, clean and slice the chicken fillets.
  • Place chicken and marinade in a bowl and toss to coat. Refrigerate for about an hour.
  • Heat the oil in a saucepan, add garlic, chili and ginger, cook for about a minute.
  • Add peanut sauce, soy sauce and lime, cook for another minute.
  • Remove from heat and transfer to a bowl.
  • Thread the chicken onto the skewers.
  • Heat a grill or a large non-stick frying pan over medium heat. Add the oil and cook or grill the skewers for 3-4 minutes each side, until cooked through
  • Before serving, drizzle satays with lime juice. Serve with peanut sauce.

Recipe: Marinade

Ingredients
  • one stalk of lemongrass, chopped
  • one red chili pepper, sliced
  • one garlic clove, minced
  • one tbsp. of grated ginger
  • juice and peel of one lime
  • one tsp. of soy sauce
  • one tsp. of brown sugar
  • 3 tbsp. of coconut milk
Method
  • Combine all the ingredients

Recipe: Peanut sauce

Ingredients
  • 1/4 cup of unsalted peanuts
  • one tbsp. of vegetable oil
  • a pinch of salt
Method
  • In a food processor, combine peanuts with salt and oil. Puree to combine.
  • The sauce doesn't have to be perfectly smooth, you can leave larger chunks of peanuts for a crunchy texture.

Roasted whole chicken with lemon and thyme

I'm pretty positive that whole roasted chicken is one of the best possible meals ever. It works great for more fancy occasions, as well as for an ordinary family dinner on an insignificant weekday night.

Roasted chicken is ranked rather high on my list of possible last meals. I suppose I would go for mussels in white wine in the end, especially if they came with a really crispy baguette. Luckily, I don't have to make this tough decision at the moment. One day I can devour some chicken, another day I can enjoy the mussels. Life really is beautiful when you eat the right things.

Recipe: Roasted whole chicken with lemon and thyme

Serves: 4
Ingredients
  • whole chicken - around 2 kg
  • 6-7 tbsp. of melted butter

Recipe: Marinade

Ingredients
  • juice of 6-7 lemons
  • 2 lemons, sliced
  • 7-8 garlic cloves, sliced
  • a bunch of fresh thyme
  • one tsp. of salt

Recipe: Vegetables

Ingredients
  • 300 g of carrots, cut into stripes
  • 300 g of potatoes, cut into wedges
  • 2 leeks, sliced
  • 3 onions, cut into quarters
  • 3 tbsp. of olive oil
  • salt and pepper
Method
  • Whisk together all the ingredients of the marinade.
  • Combine marinade with chicken and refrigerate for a few hours, preferably overnight.
  • Remove the chicken from the fridge (at least 30 minutes before roasting).
  • Fill the cavity with garlic, thyme and lemon slices from the marinade.
  • Truss the bird. Place in a buttered baking dish, breasts down.
  • Roast at 200C for 50 minutes.
  • Combine vegetables with oil, salt and pepper.
  • Remove chicken from the baking dish, place vegetables on the bottom and place the bird on top of the vegetables, this time breasts up.
  • Top with melted butter and roast for another 50 minutes.
  • Remove chicken from the oven. Wait 10-15 minute before carving.