Delicious UK - (07)July 2020

48 deliciousmagazine.co.uk

THEMAINEVENT

Chickensatayburger

withquick-pickledslaw

andchilli-peanutsauce

SERVES4.HANDS-ONTIME 30 MIN,PLUS

MARINATING

MAKE

AHEAD

Marinatethechickenthe

nightbefore,thencoverand

chillit inthefridgeuntil

you’rereadytocook.

FOOD

TEAM’S

TIP

Useupleftoverchilli-peanut

saucebystirringintostir-fried

vegwith½tincoconutmilk

andsomestocktomakea curry.

• 4 largechickenthighfillets,
  trimmed


• 3 tbsppeanutbutter


• 1 lemongrassstalk,whitepart
  only,finelychopped THECLOSINGSHOT
  Quick&easypud
  Serve2 packsofmochiicecreams
  
  
  • eachpackholdssixlittleballsof
    mangogelatowrappedinstickyrice.
    LittleMoonsAlphonsoMango
    IceCreams,£4.50for192gfrom
    TescoandWaitrose
    THEWINE
    TastetheDifferenceCoolwater
    SauvignonBlanc 2019
    (Sainsbury’s,£8)Anaromatic
    NewZealandsauvblancfrom
    Marlboroughhasthetangyfruitand
    crispaciditytocopewiththepickles.
    Youcouldsplashoutona toplabel
    likeCloudyBay– butI reckonthis
    freshandpassionfruitybottlewill
    stillimpressforless.SusyAtkins
  
  
  
  

WHYTHISMEAL?

AslightlytrashyEast-West-fusiontreat,a guiltypleasurewith

theemphasisonpleasure,thesatayburgerisverySingapore,and

theperfectaccompanimenttoCrazyRichAsians. Theyusedtosell

satayburgersinMcDonald’sinSingapore,butoursisa superiorbeast.

Thoughsatayrefers,ofcourse,tothegrilledmeatdishinvented

inIndonesiaandservedalloverSoutheastAsia,ithascometobe

associatedwiththemoreishpeanutsaucethatoftenaccompanies

it.Ourburgermakesthesataysaucepartofa marinadeforthe

chickenthighfillets.Startitthenightbeforeandyou’rereadyto

cookonmovienight– easy.Combinedwiththequick-pickledslaw

andchilli-peanutsauce,itmakesa satisfyingsofa-treatburger.

Forpudding,goallsuperrichandgetyourmaid(or,rather,the

supermarket)todotheworkwithfusionyicecream-filledmochi.

THEMEAL

RomanHoliday

(1953)anda

gnocchibake

• 3 tbsp natural yogurt


• 2 tbsp groundnut oil


• 4 burger buns, halved and toasted

FOR THE CHILLI-PEANUT SAUCE AND SL AW

• 25g bunch coriander, chopped
  (keep a few leaves to garnish)


• 2 long red chillies, seeds
  removed, roughly chopped


• 3 lime leaves, roughly chopped


• 3cm piece fresh ginger, chopped


• 3 garlic cloves, chopped


• 1½ tbsp brown sugar


• 2½ tbsp fish sauce, or to taste


• 2½ tbsp rice wine vinegar


• Zest and juice 1 lime, or to taste


• 3 tbsp groundnut oil


• 2 tbsp peanut butter


• 1 small red onion, thinly sliced


• 1 large courgette, shredded or
  julienned


• 1 large carrot, shredded or
  julienned

1 Put the chicken, peanut butter,

lemongrass, yogurt and oil in

a large glass or ceramic bowl.

Season, then toss well. Marinate

until ready to use or cover and

marinate in the fridge overnight.

2 To make the sauce and slaw, put

the coriander, chillies, lime leaves,

ginger, garlic, sugar, fish sauce,

vinegar, lime zest and juice and

groundnut oil/peanut butter in

a food processor, then whizz until

combined and finely chopped.

3 Put the onion, courgette, carrot

make it special.

RECIPE: COLIN FASSNIDGE AND ANTHONY PUHARICH. FOOD STYLING

: KIRSTEN JENKINS.

PHOTOGRAPHS: CHRIS COURT. STYLING: EMMALY STEWART

and half the chilli-peanut sauce in

a large bowl. Season to taste, then

toss to combine into a slaw. Leave

to stand at room temperature for

30 minutes before serving.

4 Heat a barbecue or griddle pan

until hot, then grill the marinated

chicken, turning occasionally, for

8-10 minutes until cooked through

and charred all over.

5 Fill the toasted buns with the

quick-pickled slaw, then add

the satay chicken and reserved

coriander leaves. Serve with the

remaining chilli-peanut sauce.

PER BURGER 526kcals, 27.7g fat

(6.1g saturated), 27.6g protein,

41.7g carbs (12.9g sugars), 2.3g salt,

4.2g fibre