Atlas Masterclass

Satay chicken skewers, rice, pineapple sambal

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INGREDIENTS‭:‬

Chicken in marinade

Satay sauce

Rice

Lemongrass coconut and peanut mix

Shallot

Pineapple

Cucumber (1/2 supplied)

Tomato (1/2 supplied)

Lime

Skewers

 

YOU’LL NEED‭:‬ Chopping board, knife, medium saucepan, colander, large frying pan

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed)

ALLERGENS: Soy, garlic, onion, gluten, wheat, peanut

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD:

1. Cook the rice: Bring a medium saucepan of salted water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water and boil for 8 minutes or until cooked through. Stir half way through to stop rice from sticking. When cooked strain through a sieve. Fluff with a fork and set aside.

2. Prepare the skewers: Cut the chicken into large pieces and thread onto the provided skewers. Heat a splash of oil in a frying pan over a medium heat. Cook the chicken for approximately 10 minutes, or until brown and cooked through. Remove from the pan.

3. Prepare the salad: Wash all the vegetables. Roughly chop half of the cucumber and half of the tomato. Thinly slice half of the shallots. Remove the skin from the pineapple. Cut half into wedges and place in the pan with the chicken to brown and soften slightly. Once cooked, roughly chop the cooked pineapple.

4. To make sambal: Finely chop the remaining cucumber, shallots and pineapple. Squeeze tomato over the top. Add half of the lemongrass coconut and peanut mix and squeeze half of the lime over the top. Finely chop all together. Mix most of the sambal through the salad.

5. To serve: Divide the chicken skewers, rice, salad and sambal between the serving dishes. Spoon the satay sauce over the skewers and sprinkle with the remaining lemongrass coconut and peanut mix. Serve with the remaining lime.

 

VEGETARIAN METHOD:

1. Cook the rice: Bring a medium saucepan of salted water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water and boil for 8 minutes or until cooked through. Stir half way through to stop rice from sticking. When cooked strain through a sieve. Fluff with a fork and set aside.

2. Prepare the salad: Wash all the vegetables. Roughly chop half of the cucumber and half of the tomato. Thinly slice half of the shallot. Remove skin from the pineapple, cut half into wedges and place in a heated pan with a splash of oil over a medium heat to brown and soften slightly. Once cooked roughly chop the cooked pineapple.

3. To make sambal: Finely chop the remaining cucumber, shallot and pineapple, squeeze tomato over top. Add half of the Lemongrass Coconut and Peanuts and squeeze half of the lime. Finely chop all together. Mix most of the sambal through salad.

4. Cook the zucchini and water spinach: Cut the zucchini lengthways, cut water spinach into 5cm pieces and thinly slice the chilli. Heat a splash of oil in the same frying pan over medium high heat, cook zucchini, for approximately 5 minutes or until blistered and just cooked through. Remove from the pan. Add water spinach and chilli, stir fry for approximately two minutes or until spinach is wilted.

5. To serve: Divide the zucchini, water spinach, rice, salad and sambal between the serving dishes. Spoon satay sauce over zucchini and sprinkle with remaining lemongrass coconut and peanuts. Serve with remaining lime.

 

For downloadable pdf version, click here.