Some day’s you just want something super easy, non fuss, on the table in minutes rather than hours and this is when I reach for things like my Chicken Wraps, they are a favorite with my husband and children alike .
Clare’s Chicken Wraps
Clare’s Chicken Wrap’s
Makes: 4 servings
Preparation Time: 15 minutes
Total Time: 20 minutes
(if making my baked chips add 25 minutes for timing)
Food looks so much better in color , add lots to your meals
Ingredients
500g skinless chicken breasts
1ltr low salt chicken stock
1 yellow pepper , diced
4 tomatoes
4 spring onions
1/3 iceburg lettuces finely sliced
large wholewheat wraps
1 pot of creme fresh / low fat cottage cheese
Cracked black pepper
3tbs of French mustard
400g potatoes (if making the chips)
5tbs of tomato relish
PREPARATION
1/ Place the chicken and stock into a saucepan and cook on medium for 6-10 minutes, this will depend on the thickness of your chicken but always cut into the thickest part to ensure there is no pink color left , one cooked remove and shred
2/ Dice the pepper, tomatoes, onions and place in a large bowl, add the chicken, black pepper, half the tub of crem fresh , mustard and mix well
3/ warm the wraps in the oven/microwave for a few seconds, remove and fill with the chicken filling
4/ If making the chips, you need to peel and cut into large pieces, place on a baking sheet, add 1tbs of coconut oil and sprinkle with black pepper, cook for 20-25 minutes and serve with dip (mix some creme fresh with tomato relish)
Clare’s Chicken Wraps
Top Tip: These wraps are fabulous with egg and no meat, baked ham works great as does tinned tuna. Mix and match these to create many different options.
How has this week been for you? How have you found the food side of things and what about the activity? have you moved every day?
Why are you eating healthier, is it?
For weight loss
Sleep easier
For brain power
To have glowing skin
Healthier hair
To protect from many cancers
For type 2 Diabetes
What ever your individual reason is , try not to forget it when things tempt you off plan, remember why you begun this, remember your goals, remember what you want to achieve, I promise you, if you reach your goals you will feel better than any bar, snack or junk food will make you feel. You are stronger than you think, and you have the willpower, keep going, it is worth it.
Breakfast today looks like this :
Lunch like this:
Dinner like this:
Clare’s Crispy and Spicy Fish Cakes
Makes: 4 servings (will make 8 min-10max fish cakes)
Preparation Time: 1hr
Total Time: 1hr 30 minutes
Ingredients
400g Salmon Fillets
600g Potatoes
200g Frozen Peas (one of the only frozen foods I use)
2 cloves of crushes garlic
3 medium chilli’s finely slices
2cm piece of grated ginger
Juice and zest of 1 lemon
1tbs of pepper
5-6 finely sliced spring onions
2 eggs (one for breading, one into the mix)
30g flour (season with pepper, parsley)
50g of bread crumbs
PREPARATION
1/ Place your potatoes directly onto the racks in yoour oven and bake until tender (30-40 minutes) remove, cool and cut in half to scoop out the center and mash leaving it some what chunky.
2/ Poach your salmon for 4-5 minutes , remove, flake into a large bowel, add you potato, ginger, garlic, 1/2 the chilli, egg, spring onions, pea’s and pepper, Mix well but do not mash the fish.
3/ Shape into ball/ burger style shapes, dip in the seasoned flour, dip in the egg and then into the bread crumbs, Place on a tray and place in the fridge for 30 minutes.
4/ Place in the oven for 30 minutes on high or until golden brown , remove and serve straight away with a side salad and some sweet chilli sauce.
Top Tip: I make double and freeze plus these are lovely for lunch the next day, hot or cold. I used salmon but I have done these with white fish such as sole, whiting or cod and you could make a veggie version with mushrooms and spinach.
You are doing so well, keep going and you will be so proud of yourself.
Day 2 is a very clean food affair with my Poached Salmon and Green main meal of the day:
Clare’s Poached Salmon with Zesty Greens
Clare’s Poached Salmon with Zesty Greens
Makes: 4 servings
Preparation Time: 15 minutes
Total Time: 30 minutes
Ingredients
400g of Salmon Fillets
1ltr Vegetable Stock
1 lime zest and juiced
200g Broccoli
200g Green beans
200g Asparagus
150g Low fat natural yogurt
Small bunch of mint leaves
3tbs Soya Sauce
2cm piece of ginger grated
Pinch of fresh black pepper
PREPARATION
1: Separate the Broccoli in florets, Remove the very end’s of the Greens beans and the Asparagus, (save the ends for the poaching stock)place in a large pan of boiling water, boil for 3-4 minutes only and remove and plunge into cold water.
2: Pour the stock and vegetable ends into a large pan, bring to the boil and add the Salmon, cover and turn to med heat and cook for 5-6 minutes
3:Chop the mint, zest and juice the lime, place in a bowl with the yogurt and a pinch of black pepper.
4: Place the Soya sauce, ginger and vegetables into a frying pan and stir fry for 1-2 minutes, Serve straight away, place the salmon on top and drizzle with the zesty sauce
Enjoy x
Top Tip: This is great with Chicken, Quorn and Tofu , this is also suitable to eat cold the following day for lunch.
I love the weekend, I love to get the food shop done after work on Friday and as many chores done as possible during the week to free up my time over the weekend. Weather the plan is to chill out with the family, head to the cinema, a girlie night out or to just get lost in the kitchen, trying out or tweaking old recipes.
Last night I fancied a snack, a savory, crispy, tasty snack but wanted this to be healthier than the typical big bag of chips and dips so I put my twist to the traditional with these 🙂
Guilt Free Chips and Dips Claire’s Way
I used Parsnips, Beetroot and Sweet Potatoes with a Curried yogurt and a chunky tomato dip but this would work with a variety of other vegetables such as carrots and kale.
Ingredients
1-2 Sweet Potatoes
2-3 Parsnips
2-3 fresh Beetroots
2 tsp Coconut Oil
1/2 tsp Pepper
1/2 tsp Salt
1/2 tsp Chilli Powder
Zest of 1 Oranges
3 large fresh Tomatoes
Pinch of Sugar
2 tsp Fresh chopped Parsly
1 Finely chopped Red Onion
110g fat free Natural Yogurt
2 tsp Curry Powder
1 tsp Mango Chutney
Preparation
Slice all vegetables on a medallion or on the finest slicing blade on your food processor, pop into a bowl and add the melted coconut oil, salt and pepper. Place the vegetable in a single layer on a baking sheet, sprinkle the chilli powder onto the parsnips and sprinkle the orange zest onto the sweet potato. Place in a medium oven until golden, turning after 8-10 minutes.
Tomato Dip: Quarter the tomatoes and remove the core and seeds, chop into a medium dice. Finely chop the red onion and the parsley. Put into a bowl, sprinkle with the pinch of sugar, pinch of salt, mix. (this works best if made 30+ before eating)
Curry Dip: Place the Natural Yogurt in a bowl with the Curry powder and Mango Chutney and mix again this works best if made 30 minutes or more before serving.
Top Tip: You may think the chips are not crisp yet they are golden in color, remove them from the baking tray and place on kitchen paper to cool, as they cool they will crisp.
Hope you enjoy trying my Guilt Free Chips and Dips 🙂
The evening are getting shorter, The temperature outside is dropping, the open fires are roaring and the central heating is back on so at this time of the year the last thing you want to do in the evenings is slave over the stove but you still want warming, nutritious, quick one pot meals that all the family will love.
Today we bring you Claire’s Filling, Nutritious and virtually Fat Free Lentil Soup, this will be one of those soups you cook time and time again and for the people who think that every meal needs to contain meat, well they will think again as this is hearty, warming and really filling.
Claire’s Filling, Nutritious and Virtually Fat Free Lentil Soup
However you can sever this with meat as a hearty lentil stew just add lean beef , this will transform this into a lovely main evening meal and a true family favourite.
Pick and wash your lentils
Makes: 6 servings
Preparation Time: 30 minutes
Total Time: 90 mins
Ingredients
1 tbsp olive oil / coconut oil / low cal spray
150g finely chopped onion, I love red onions here but you can use any you like.
50g finely chopped/ diced carrot
50g finely chopped/diced celery
1/2 tsp freshly ground black pepper
450g red lentils
225g peeled and chopped tomatoes, you can use tinned but if using fresh add a pinch of sugar
2L of vegetable / chicken or beef stock
1/2 tsp freshly ground coriander seeds
1/2 tsp freshly ground toasted cumin
PREPARATION
Place the oil into a large pot and set over medium heat. Once hot, add the onion, carrot, celery and sweat until the onions are translucent, maybe five to seven minutes.
Add the lentils, tomatoes, stock, coriander, cumin and ground pepper and stir to combine. Increase the heat to high and bring just to a boil.
Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately. I like to leave this chunky.
If serving this as a stew then brown the meat 1st and remove from the pot while you sweat the vegetables and return to the pot with the lentils and other ingredients, depending on the cuts of meat you may increase the cooking time to ensure the meat is tender.
Top Tip: Use lentils in your pies, casseroles, stewes and curry’s, as they are super for you and really cheap to use, we used split red lentils from Tesco that cost €1.29 for 500g. This is also an ideal Slow Cooker meal.
Sometimes we struggle on our weight loss journeys, Sometimes the take-out calling is too loud to resist, Sometimes you forget how your felt before you started this journey and this is very common but I always look for other things to motivate me, be it a nice good for me home cooked meal, a dress I am dreaming of fitting into or this, a brilliant Slimming world story. We can achieve so much with will power and determination. I had to share this today and no matter where you are on your journey or weather you are struggling to keep on track, each of us can pull something from this story to help us!
Donna-Marie, Before and After
Watching her 26st father Michael slip away after a massive heart attack, heavily pregnant Donna-Marie White felt bereft.
But her devastation was made worse when the doctor said that had he been slimmer, he may have lived.
Four weeks later, she gave birth, and studying her 18st 5lb post-baby body in the mirror, the truth hit the 25-year-old mum of two.
Unless she lost weight she too could be heading for an early grave.
Determined to throw out her size 22 clothes, 5ft 5in Donna-Marie immediately made a vow. She would shape up for her children’s sake.
Four years on and a svelte size 8 Donna-Marie, now 29, is hardly recognisable, having transformed her life by dropping a staggering 8st.
“Losing Dad was one of the worst moments of my life,” says Donna-Marie. “But after he died I realised it was a sink or swim situation.
“I could go on eating myself to death or I could do something about it.
“My children deserve to have their mum around so I signed up to Slimming World and finally lost the weight.”
Prior to achieving this feat Donna-Marie, from Caerphilly, Gwent, had always struggled with her size.
“I was a chubby child and when I was about 12, Dad was terribly burnt in a work accident and in a coma for months so I didn’t care about my weight,” she recalls.
“By the age of 16 I was up to a size 18. I was very shy and self-conscious and while other girls my age were experimenting with the latest fashions, I’d try and hide in baggy clothes.
“I had a bad habit of eating for the sake of it. I’d find myself looking in the fridge when I was bored.
“And rather than having fatty foods such as chips in moderation, I ate them regularly.
“Over the years I continued to put on weight, and although I tried to lose it by going on crash diets and taking slimming tablets, I never really got anywhere.”
At the age of 21, Donna-Marie got pregnant by her long-term partner Mark, now 31, a tyre fitter. Their daughter Casey-May was born in July 2005.
Eating for two took its toll and Donna-Marie struggled to lose the baby weight.
Tipping the scales at 17st she began to suffer pains in her side and back and discovered she had high blood pressure.
Donna Marie at 18st
“During the pregnancy I’d eat anything I wanted whenever I wanted it.
“I thought I had free rein because I was pregnant. But afterwards I was more overweight than before.”
In 2007, aged 23, Donna-Marie was diagnosed with polycystic kidney disease, a cystic genetic disorder that enlarges the kidneys and can also seriously damage the liver and pancreas.
“Scans showed my kidneys and liver were full of cysts,” she explains.
“When I researched the disease, it was clear that being overweight was making it much worse, as there was too much pressure on my kidneys. My doctor warned me that being so big was putting my health in jeopardy.”
Although Donna-Marie had the best of intentions, two months after being diagnosed she discovered she was expecting again and all thoughts of dieting went out the window.
She was five months pregnant when she and Mark learned their baby had a rare form of PKD in the womb. The pair were devastated.
It was advised they should terminate the pregnancy but, praying for a miracle, the couple decided to give their baby a chance at life.
Their son Logan was born in September 2008 but his tiny kidneys couldn’t function properly and sadly he died the following day.
Overwhelmed with her grief, losing weight was the last thing on Donna-Marie’s mind.
“Instead I probably ate more. Eating gave me something to do to distract me from the pain I was feeling.”
But just three months after Logan’s death she fell pregnant for a third time.
The baby seemed to be in good health, but Donna-Marie’s world was rocked once more when in September 2009, her 62-year-old father Michael, a former steel worker, became critically ill. He was rushed to hospital when she was eight months pregnant.
“I got a call to say Dad had had a suspected heart attack and was unlikely to survive,” says Donna-Marie.
Donna’s Mum and Dad
“When I rushed to the hospital the doctor told us the fact that Dad weighed 26st and had weight-related diabetes meant he was in no condition to fight. All we could do was watch as he slipped away from us.”
Bereft and heartbroken, Donna-Marie gave birth to a son Jack four weeks later.
Cradling her baby for the first time she made a vow – to lose weight properly and to change for good.
“I was a size 22 and weighed 18st 5lb,” she says. “The pains in my side and back were getting worse and I was getting terrible migraines.
“I knew that my condition could mean a kidney transplant but that was too risky while I was so huge.
“I had a mammoth task ahead of me but I thought about my children and how they needed their mother. When Jack was three months old I made a start.
“I felt angry with myself for burying my head in the sand for so long. I knew I had to take responsibility and take better care of myself.”
Donna-Marie found a Slimming World group in Caerphilly run by Kim Stockham and decided to follow its Food Optimising plan.
“It took a lot to walk in the door but everyone at the group was really friendly and Kim was so encouraging,” she says.
“It was amazing to have such a support team behind me and I felt really motivated to do well.”
Donna-Marie immediately began to make healthy choices for her meals, swapping chips and takeaways for more slimline options such as steak with a baked potato.
She also created family meals that stuck to the plan so that Mark and Casey-May also benefited. “Mark had never had a weight problem, but he’d never been a huge fan of vegetables before then.”
The motivated mum soon settled into a steady weight-loss routine, shifting around 2lb a week. By early 2011, she’d lost 4st and was delighted to be able to fit in size 16 jeans.
As her confidence grew, she joined a gym and began to workout two to three times a week.
When Jack was also diagnosed with a form of PKD at six months old the importance of providing a healthy diet for her family was never more apparent.
As the months passed, they kept up the healthy eating and exercise.
She went for long walks with Mark and the kids and discovered a passion for dance workout Zumba. “By the time I’d lost six stone I was really into it,” she says. “I even did a sponsored Zumbathon for three hours straight!”
In October last year she reached her target weight of 10st 5lb and could slip into size 8 jeans.
“I used to struggle to fasten size 22s!” says Donna-Marie. “I’ve changed so much. I used to hate going out but now I’m the first one to go for a walk or go swimming.
“Losing weight has given me such an energy for life. I’d always dreamt about working in childcare but was too shy to do anything about it. Now I’m training to be a foster carer.”
Donna-Marie has also taken an active role at the Caerphilly Slimming World meetings, encouraging aspiring slimmers – including her mum Hazel, 65 – to stay motivated.
Best of all, Donna-Marie’s headaches stopped and tests revealed her blood pressure had returned to normal.
“My doctors says I have given myself the best chance of leading a healthy life,” she says.
“We’re watching to see how Jack’s condition develops but I know a healthy diet is a great start.
“I realise now that I used to make excuses. I thought I was supposed to be fat and didn’t try to change.
“But the only thing holding me back was me.
“I’m very proud of everything I’ve achieved and I know if Dad was around, he’d be proud of me too.”
BEFORE
BREAKFAST: Four pieces of white toast with butter
SNACK: Crisps
LUNCH: A microwave meal lasagne or curry and rice
SNACKS: Chocolate or biscuits
DINNER: Pie and chips, a pasty and chips or a takeaway
SIZE BEFORE: 22
AFTER
BREAKFAST: Mixed fruit and yoghurt
SNACKS: Scan Bran crispbread and one Laughing Cow Light cheese
LUNCH: Grilled fish with salad and couscous
SNACKS: Slimming World hi-fi cereal bar
DINNER: Chicken wrapped in bacon with all the fat cut off, served with vegetables and potatoes
Yesterday we began the Super Foods Series and we began with our Greens, You all loved this post and I thank you for your emails and questions on this but what came from this was a lot of questions about Easy meals and idea’s to use more of these Super Foods. With this in mind I will add a recipe for each of the Super Foods, this will take time as my family can only eat so much :-), and here is today’s easy yet tasty, Clare’s Amazingly Simple Beef and Broccoli !
Claire’s Amazingly Simple Beef and Broccoil
Makes: 4 servings
Preparation Time: 30 minutes
Total Time: 50 minutes
Ingredients
> 2 tablespoonslow-sodium soy sauce
> 1 teaspoon sliced chilli
> 1 teaspooncornstarch
> 1 tablespoonminced garlic
> 1 teaspoongrated ginger
> 300-380g lean beef cut into strips
> 1 cup of freshbeef stock
> I cup of Brown Rice
> 1 pack 250g fresh mushrooms, sliced
> 3-4 sliced spring onion / salad onions /green onion
>1 large headbroccoli, separated into florets
Beef and Broccoil
PREPARATION
In a dish or bowl, stir together the soy sauce, chilli, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.
While the beef is marinating, bring to a boil a large saucepan of water and add the cup of brown rice. Cook for about 12-15 minutes (follow the packet on this as they can vary greatly), Once cooked drain and leave to one side..
Heat a large frying pan / skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet, do not discard the marinade. Cook beef, stirring constantly for 1 to 2 minutes (this will largely depend on if you like your beef a little pink and the size of your strips, mine are 1/8 of a inch thick), or until mostly browned. add the sliced mushrooms and cook for a further 2-3 minutes, remove the beef and mushrooms and set to one side, Put the stock, spring onions and broccoli into the frying pan you removed the beef and mushrooms from adding a little of the marinade mixture to thicken a little, reduce heat to medium-low, cover, and simmer for about 3 minutes. Remove lid and your broccoli will bright green and tender but still crisp. Add the beef mushrooms and rice back to the pan, toss, and serve.
Tip: This works with pasta, over sized baked potato wedges or with a nice green salad on the side.
Mid-week meals can prove to be the hardest to think about sometime but this, Simply Scrumptious Salmon Salad makes for an easy, low cal, no fuss yet exceptionally tasty home cooked mid-week meal. This is one of my families favourites.
Makes: 4 servings
Preparation Time: 20 minutes
Total Time: 35 minutes
Ingredients
1lb of green beans
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon melted coconut oil
1 tablespoon minced shallots
1/4 teaspoon black pepper, divided
4 salmon fillets
1 large bag mixed salad greens
1 large red onion
2 large hard boiled eggs
PREPARATION
1. Preheat your grill to medium.
2. Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.
3. Combine vinegar, mustard, oil, shallots, 1/8 teaspoon pepper in small bowl, stirring well with whisk, set aside.
4. ,If you want to, you can spray both sides of each fillet with olive oil via a mister or use one of the low cal oil sprays, I think there is no need for any oil but I know with older grills or ones not so non stick this is a necessary step, 1/8 tea-spoon pepper. Place fish, skin side up, on grill rack; cook 5-6 minutes on this side then turn and cook for another 2-3 minutes on the other side.
5. Arrange 1/4 of the greens leaves in each of the 4 bowls top with your finely sliced red onion, the egg slices, and beans. Top with salmon and drizzle with your delicious dressing.
Tip: Add some fresh chill to the dressing for a fiery hit, also I like to warm the dressing a little at this time of the year and you may even leave the beans warm, all ways this dish works!!
Hello diary readers, this update is some what better than last weeks as in it was a far better week for me as I ate very well and moved a lot 🙂
Lets begin with food!! I have continued to eat clean (not 100% clean but continuously moving towards 80-90% clean eating) This is not a sprint and like I always say, the little but constant changes are what work best for me. I don’t want take-outs anymore, I don’t fancy sweet treats daily anymore ( I do want them sometimes and sometimes I will say yes and sometimes I will say no) This week I have been good food wise and had just one sweet treat on Saturday evening, it was homemade sweet coconut popcorn, almost healthy 🙂 and I will pop full details in the easy meals section of this site. I am away for the weekend so I expect the odd wobble (excuse the pun) food wise as a trip to some of my favorite food stops in Dublin are on the cards this weekend.
I was asked what types of foods I used to feed my family and what we now eat, so I have put a list of examples for you to see the changes, seems big all together but I have tacked things one by one and 6 weeks in we have actually made big changes and we will continue to make these.
Example of meals cooked 6 weeks ago:
And now the examples of foods we eat now, it is a big change but it is a real positive change like I said, doing this little by little is how we have managed this without feeling deprived, we are re programming our cravings and thoughts .
No fizzy drinks are included in our weekly shop, no crisps, no sweet treats. I think if they are not in the house then you are far less likely to have them as a trip to the shop is not always easy and often not worth the hassle 🙂
This weeks ‘One Big Change’ is Almond Butter, no regular butter, no peanut butter, we have swapped these out for Almond Butter and here is why:
Calcium and Copper
On of almond butter’s health benefits come from its calcium and copper content. Both minerals play a role in brain cell communication and keep your nervous system functional, while calcium also aids in muscle function and keeps your skeleton strong. Copper enables you to make melanin, which is a pigment that helps protects your skin from the sun. Each 2-tablespoon serving of almond butter contains 111 milligrams of calcium, or 11 percent of the recommended daily intake, as well as 299 micrograms of copper, or one-third of the daily requirement.
Vitamin E and Magnesium
Almond butter also contains beneficial magnesium and vitamin E. Like calcium, magnesium contributes to the health of your bones. It also helps you produce energy, as well as synthesize fatty acids needed for energy storage. A serving of almond butter offers 89 milligrams of magnesium, which is 28 percent of the daily recommended intake for women and 21 percent for men. Vitamin E supports health communication between your cells, and prevents blood lipid oxidation, which is a process linked to cardiovascular disease. Consuming 2 tablespoons of almond butter boosts your vitamin E intake by 7.8 milligrams and provides 52 percent of your recommended daily intake.
Healthy Fats and Fiber
Almond butter offers cardiovascular benefits because of its fiber and fat content. Each serving of almond butter contains 18 grams of fat, made up primarily of unsaturated fatty acids. These fats improve your blood cholesterol levels to combat cardiovascular disease, and also provide energy. Fiber also benefits your cholesterol levels, and following a diet rich in fiber can reduce your coronary heart disease risk by up to one-third, notes the Linus Pauling Institute. A 2-tablespoon serving of almond butter offers 3.3 grams of fiber, which is 9 percent of the recommended daily intake for men and 13 percent for women.
Serving Tips and Considerations
Opt for all natural almond butter that’s free of sugar, hydrogenated fats and other additives. Check the nutrition label, and look for varieties that list almonds, or almonds and salt, as the only ingredients. Use almond butter in the same way you would peanut butter. It works well on toast or blended into fruit smoothies. Or you can even add a spoonful of almond butter to your morning porridge to add richness and flavor. It can also be used for cookies, cakes, fudge and tarts.
Almond Butter is yummy and really fabulous for you.
So Activity wise, we are still attending ‘Fit Camp’, walking and spinning, this week I am looking for a new class so suggestions very welcome 🙂
I miss not attending a class, if I go a day or two of doing nothing, then I miss it. Amazing how quickly the mind set and routine can change.
I use this tasty, versatile peanut sauce not only as a dip for grilled satay skewers, but also for Stir Fried Rice or Noodles with Chicken and Peanut Sauce.. The sauce contains a little bit of heat, but you can cut back on it or eliminate it altogether if you wish. The sauce keeps for days in the fridge so make ahead of time for a simple go to sauce mid week. You also can thin the sauce with a little coconut milk, water, or chicken stock.
Makes: 4 servings (main meal) 8 (starter)
Preparation Time: 30 minutes
Total Time: minutes
Ingredients
4 Skinless / Boneless Chicken Breast Fillets
1⁄2 cup peanut butter ( I used Almond Butter, reasons in week 6 Food & Activity Dairy)
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
1 tablespoon chilli paste / I clove of minced Garlic (Fresh can be unpredictable heat wise hence opting for the paste option) 1⁄2 teaspoon fresh chopped coriander
1 cup water
1 tablespoon freshly squeezed lime juice.
PREPARATION
In a small saucepan, combine the peanut butter, soy sauce, ginger, brown sugar, chilli, garlic and coriander. Stir in the water. Heat the ingredients over medium heat, stirring to combine. Do not let the sauce boil or it will separate. The consistency of the sauce should be pourable, like double cream. When the peanut sauce is hot, stir in the lime juice. Taste the sauce and add a little more lime juice if you like more acidity. The sauce will keep, covered in the refrigerator, for about 1 week. Then take the chicken fillets and slice into finger size lengths. Thread onto skewers ( you can buy these in your supermarket or pick them up in your butchers.) then smother the chicken in your satay sauce, leave to sit for 30 minutes, place on a baking tray lined with baking parchment and grill, turning after 6-8 minutes and brushing with remaining sauce as you go.
Tip: Soak the Skewer Sticks in water while you prepar all the other bits, this will help them not to burn under the grill
I served these with some sweet chilli Prawn Skewers and Brown rice for our Saturday Night ‘Fake Away’ (I will add full details for both.
If you have a favourite Take away and would like me to create a ‘Fake Away’ version then please get in touch 🙂
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