96 GOURMET TRAVELLER
800 gm skinless chicken
breast, cut into thin slices,
or chicken thigh cut into
2cm pieces
3 tsp finely grated ginger
2 tsp finely grated turmeric
2 garlic cloves, finely grated
2 tbsp light soy sauce
1 tbsp peanut oil, for drizzling
Coconut milk, for brushing
Lime wedges or charred
lime wedges, for squeezing
Vietnamese mint leaves,
to serve
QUICK SATAY SAUCE
120 gm crunchy peanut butter
2 tbsp tamarind extract
(see note)
1 tbsp light soy sauce
2 tbsp honey
1 small red chilli, finely
chopped (seeds optional)
Coarsely crushed roasted
unsalted peanuts, to serveChicken satay
SERVES 4-6 // PREP TIME 20 MINS // COOK 10 MINSMarinated chicken skewers with satay sauce
for dipping are equally good for a quick
weeknight meal or for pleasing a crowd. The
quick sauce has the dual benefit of being
both fast and not compromising on flavour.
A winner every time.Pictured p94.800 gm skinless kingfish fillet,
cut into 2cm pieces
1 small lemon, very thinly
sliced, plus extra slices
to serve
1 tbsp olive oil, plus extra
for drizzling
BORLOTTI AND CELERY SALAD
200 gm fresh borlotti beans
(about 400gm unpodded)
1 celery heart, thinly sliced,
pale leaves reserved
¼ cup coarsely chopped
flat-leaf parsley
½ lemon, thinly sliced, plus
juice of ½ lemon
1 garlic clove, crushed
60 ml (¼ cup) extra-virgin
olive oilKingfish skewers with borlotti bean
and celery heart salad
SERVES 4 // PREP TIME 10 MINS // COOK 10 MINSKingfish holds up well on the barbecue, and pairs beautifully with
a salad of celery hearts and borlotti beans. The fresh beans appear
at farmers’ markets and grocers in late summer and early autumn,
and need little cooking after podding.Pictured p95.1 For borlotti and celery salad,
add beans to a saucepan of
boiling water and cook until
tender (5 minutes). Drain,
then toss with celery heart
and leaves, parsley, lemon
slices and juice, garlic and oil,
and season to taste.
2 Preheat a barbecue to high.
Thread kingfish onto skewers,
alternating with lemon slices.
Drizzle with oil, season to taste,
and grill, turning occasionally,
until fish is charred on all sides
and almost cooked through
(5 minutes).
3 Place skewers on top of salad,
season to taste with pepper and
serve with extra lemon slices.1 Preheat a barbecue
(preferably charcoal) to medium-
high. Combine chicken, ginger,
turmeric, garlic and soy sauce
in a bowl, season with sea salt
and toss to coat. Thread chicken
onto 12 skewers, folding pieces
back on themselves if necessary.
Drizzle with oil and grill, brushing
with coconut milk and turning
occasionally, until charred and
cooked through (5-6 minutes).
2 Meanwhile, for satay sauce,
combine ingredients in a bowl
(add chilli to taste) and season
to taste. Transfer to a small
serving bowl and top with
roasted peanuts.
3 Squeeze lime over chicken
skewers, top with mint and
serve with satay sauce.
NoteTamarind extract is
best made fresh. To make it,
mix tamarind pulp with hot
water and stand until pulp
softens. Break up pulp in the
water with the back of a spoon
and strain through a coarse
sieve. Alternatively, use jarred
tamarind paste.