• Menu
  • Skip to primary navigation
  • Skip to main content

Nut & Meg

  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Vegetarian
  • Videos
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Vegetarian
  • Videos

stock

Simple and Quick Chicken Satay Recipe

 

Quick Chicken Satay Recipe

Quick Satay Chicken Recipe

(serves 4)
Ingredients

750g chicken thigh fillets
1 chopped onion
1 tablespoon olive oil
1/2 cup crunchy peanut butter
1/3 cup chicken stock
2 garlic cloves, crushed
3 teaspoons red curry paste
2 teaspoons soy sauce
2 tablespoons fruit chutney
wooden skewers

Method

1. Trim chicken and cut into 3cm cubes, soak skewers in water

2. Heat oil in a pan, add the onion and stir until soft. Transfer them to a food processor or blender. Add all the remaining ingredients to the blender (except chicken) and process for 1 minute or until smooth

3. Thread the chicken cubes onto skewers, place on a lightly oiled baking tray, brush with the peanut butter mixture from the blender

4. Cook under a preheated grill for around 5 minutes on each side, brushing with the remaining peanut butter mixture as you go along. Cook until chicken is cooked through

5. Place remaining peanut butter mixture in a small pan, stir over medium heat for 3 minutes until heated through

6. Serve chicken skewers and pour over peanut butter sauce

Thank you to Marcus W. for this recipe.

Halloween Pumpkin Soup Recipe

 

Pumpkin Soup Recipe

Halloween Pumpkin Soup Recipe

(Serves 4-6)
Ingredients

1 kilo pumpkin, deseeded
25g unsalted butter
380mls whole milk
750mls vegetable stock
1 garlic clove, chopped finely
2 large onions, chopped finely
1 red chilli, chopped finely
salt and pepper

Method

1 Preheat oven to 200 C / Gas mark 6. Place the pumpkin flesh side down on a large baking sheet. Cover with foil and cook on the middle shelf for around 1 hour. Remove from the oven and scoop the flesh off the pumpkin and put to one side.

2 In a large pan, melt the butter and saute the onions, red chilli and garlic until nice and soft. Add the cooked pumpkin flesh, stock and seasoning.

3 When the soup mixture is cooked blend using a hand blender until nice and smooth.

3 Warm the milk in a separate pan, but do not boil. Then stir into the soup gently.

4 Serve at once or put aside and gently reheat when ready to eat.

Thank you to A. for this recipe.
Privacy Policy | Terms of Use
Copyright © 2021