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Malaysian Brochettes
Fresh chicken brochettes marinated in chopped ginger & tamarind, dressed in macadamia nuts & served with a rich satay dipping sauce.
South East Asia is the spiritual home of satay. Often these wonderful skewers are cooked very simply over a small barbecue in open air markets or at street festivals. It is this type of food that inspired me to set up Bigham's, a food company based on the principles of fresh ingredients & fantastic flavours. We've added a little something special to the brochettes this year by dusting them with a handful of macadamia nuts.
Preparation time: Superb in just 14 minutes!
Servings: Serves 2
Cuisine Type: Sizzlers
Cooking instructions:
Fantastic on the grill
1. Preheat grill.
2. Remove all packaging & place brochettes under a medium heat for 12-14 mins, turning occasionally until juices run clear.
3. Meanwhile, snip the pouch and pour the sauce into a pan. Bring to the boil then gently simmer for 2 minutes.
Even better on the Barbecue
1. Remove all packaging.
2. Place brochettes onto a barbecue over hot (but not flaming) coals for 12-14 mins, turning occasionally until juices run clear.
3. Meanwhile, snip the pouch & pour the sauce into a pan. Bring to the boil then gently simmer for 2 minutes.
Check food is piping hot throughout. These instructions are a guide only: all grills vary and no two barbecue chefs are the same. Please don’t reheat once cooked!
Ingredients:
Fresh chicken thigh (71%)
Water
Peanut butter (10%)
Hoisin sauce
Lemon juice
Fresh coriander
Sunflower oil
Macadamia nuts
Soy sauce
Fresh red chilli
Coconut milk
Garlic purée
Tamarind
Fresh parsley
Peanut oil
Demerara sugar
Salt
Five spice
Cinnamon
Chilli powder
Cumin
Fresh lemongrass
Ground ginger
Peanut butter contains: peanuts, sustainable palm oil, salt.
Hoisin sauce contains: water, sugar, soy sauce, onion purée, tomato purée, red wine vinegar, rapeseed oil, ginger purée, tamarind paste, spices, garlic purée, wheat flour, acidity regulator: acetic acid, salt.
Soy sauce contains: water soya beans, wheat, salt.
Coconut milk contains: coconut extract, water, antioxidant: citric acid.
Does this recipe contain?
dairy: no
soya: yes
mustard: no
fish: no
gluten: yes
sesame: yes
celery: no
eggs: no
nuts: yes
shellfish: no
Chef's Tip
Thai Style Noodle Salad (serves 2)
100g/4oz rice noodles
1 tbsp sunflower oil
1 tbsp toasted sesame oil
1 bunch fresh watercress, trimmed
2 medium carrots, peeled
4 spring onions, trimmed
1 cucumber
2 tsp sesame seeds
Juice of ½ a lime
1. Cook the noodles according to the pack instructions. Drain in a colander under cold running water. Squeeze out any excess moisture then toss with sunflower & sesame oils.
2. Place in a bowl with the watercress. Cut carrots into thin strips using a potato peeler. Cut spring onions & cucumber into thin strips.
3. Toss vegetables with noodles, sesame seeds & lime juice. Serve with freshly prepared Bigham’s Malaysian brochettes.
Pak Choi with Shitake & Ginger(serves 2)
2 tbsp sunflower oil
6 spring onions, trimmed & sliced
2 garlic cloves, peeled & crushed
2 tsp finely grated root ginger
150g/5oz shiitake mushrooms
200g/7oz pak choi or choi sum, very roughly chopped
2 tsp sweet soy sauce
150g/5oz Thai fragrant rice
1. Heat the oil in a large frying pan or wok & gently fry the onions, garlic, ginger & mushroom for 3 minutes.
2. Blanche pak choi or choi sum in a pan of boiling water for 30 seconds. Drain well & add to the mushrooms with the soy sauce.
3. Stir-fry the vegetables for 1 minute then serve with freshly boiled rice & freshly prepared Bigham’s Malaysian brochettes.
Sambal is a dipping sauce made from chilli, garlic & onion, popular in Indonesia, Malaysia & Singapore.
