Thai Chicken Satay Skewers
Serves 4
Ingredients
Chicken Skewers
• 600g skinless free range chicken
thighs, cut into 2cm pieces
• 1 tbsp. curry powder
• 1 tsp. white sugar
• 2 tsp. red curry paste
• 1 tsp. salt
• 60mL coconut milk
• Skewers
Peanut Sauce
• 2 tbsp. red curry paste
• ¾ cup peanut butter
• ¼ cup white sugar
• 2 tsp. dark soy sauce
• 1 tsp. salt
• 2 tbsp. cider vinegar
• ¾ cup water
• 340mL coconut milk
To Serve
• Jasmine rice
• 2 tbsp. peanuts, finely chopped
• Finely sliced red chilli (de-seed for
less heat)
• Lime wedges
• Handful coriander
Method
1. In a bowl, mix together chicken,
curry powder, sugar, red curry paste
and 1 tsp. salt with ¼ cup of coconut
milk. Set aside for at least 30
minutes (or overnight). Soak skewers
if wooden.
2. Thread chicken onto skewers - 5
pieces each.
3. Turn on hotpot.
4. Place peanut sauce ingredients
into hotpot over medium heat, stir
to combine. Simmer - adjusting
consistency with water if sauce gets
too thick. Cover with lid and turn
to low whilst chicken continues to
marinate.
5. Turn on grill and wipe oil onto grill
plate.
6. Cook chicken skewers on grill for
approx. 3 mins each side until fully
cooked through.
7. Serve with jasmine rice, chopped
peanuts, chilli, lime and coriander.
English Breakfast
Serves 4
Ingredients
• Can of baked beans
• 4 rashers of bacon
• 4 eggs
• 2 large tomatoes, cut in half
Method
1. Use the hotpot to warm your
baked beans.
2. Start by cooking tomatoes on the
grill. Then, place your bacon on
to cook.
3. Using egg rings, fry eggs to your
desired preference.
4. Serve with toast and a hot cup
of coffee.