Mr Benn’s Bookshop

Name: Mr Benn’s Bookshop
Total time: 900 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g organic chicken; 3 shallots peeled and roughly chopped; 3 cm (1 1/2 inch) piece of galangal or root ginger; 2 lemongrass stalks, outer leaves removed and white part chopped; 1 cm (1/2 inch) piece of turmeric, peeled and roughly chopped; 2 garlic cloves peeled; 1 tbsp ground coriander; 1 tsp cumin; 1 tsp palm sugar; 1 tsp fish sauce; pinch ground black pepper; 1 small chilli, deseeded; 1 tsp ground sea salt; 4 tbsps peanut oil; Peanut sauce; 1 cup dry roasted peanuts; 1 tbsp tamarind pulp; 1 cup water; 1/4 cup light oil; 1/2 tsp salt to taste; 2 tbsps palm sugar cut into pieces; 1 tsp coriander powder; 1 tbsp sweet soya sauce; Spice paste; 4 dried red chillies; 3 cloves garlic, peeled; 3 shallots, peeled and chopped; 1 stalk lemongrass, white part only; 1 cm (1/2 inch) galangal, peeled

Laura @FeelBetter

Milton Keynes, England

I adore the seaside especially when there is a quirky restaurant with exceptional food to be found off the beaten track - bookshop by day and Thai restaurant by night. My attempt at my favourite chicken satay from the Boulevard Bookshop & Thai Cafe in Hastings. #MyRestaurantRecipe #ChristmasGift

Laura @FeelBetter

Milton Keynes, England

Saved

Ingredients

Overnight to marinade plus 15 minutes

4 servings

500 gorganic chicken
3shallots peeled and roughly chopped
3 cm (1 1/2 inch)piece of galangal or root ginger
2lemongrass stalks, outer leaves removed and white part chopped
1 cm (1/2 inch)piece of turmeric, peeled and roughly chopped
2garlic cloves peeled
1 tbspground coriander
1 tspcumin
1 tsppalm sugar
1 tspfish sauce
pinchground black pepper
1small chilli, deseeded
1 tspground sea salt
4 tbspspeanut oil
Peanut sauce
1 cupdry roasted peanuts
1 tbsptamarind pulp
1 cupwater
1/4 cuplight oil
1/2 tspsalt to taste
2 tbspspalm sugar cut into pieces
1 tspcoriander powder
1 tbspsweet soya sauce
Spice paste
4dried red chillies
3 clovesgarlic, peeled
3shallots, peeled and chopped
1 stalklemongrass, white part only
1 cm (1/2 inch)galangal, peeled

Saved

Steps

Overnight to marinade plus 15 minutes

1

Slice the chicken into thin slices.
2

Grind together the shallots, galangal, lemongrass, turmeric and garlic, coriander and cumin in a pestle and mortar until a rough paste. Add the fish sauce, sugar and chilli and season with a few grinds of salt and pepper.
3

Add to the paste and the peanut oil to the chicken mixing well to combine.
4

Cover with cling film and leave to marinate overnight in the fridge.
5

Soak 8 bamboo skewers in warm water. Thread the marinated chicken onto the skewers. Heat a griddle pan and brush with oil. Lay the skewers on the pan. Turn frequently until cooked through basting occasionally with a light oil.
6

For the peanut sauce, crush the peanuts with a pestle and mortar and set aside.
7

In a small bowl add the tamarind pulp to 1/4 cup warm water and set aside for 10 minutes. Sieve and discard the pulp. Soak the chillies in warm water to soften and drain.
8

Transfer the spice paste ingredients to a food processor, add 3 tablespoons of water and blend until combined.
9

In a saucepan, heat the oil on medium heat, add the spice paste and fry until aromatic.
10

Add the ground peanuts, tamarind, water, salt, sugar, coriander and soy sauce stirring to combine.
11

Cook the peanut sauce on medium heat stirring continuously for about 10 minutes until the peanut sauce thickens and the oil separates.
12

Serve the chicken skewers with the warm satay sauce.