This year I had the most amazing experience when I managed to qualify to appear on MaterChef.  I have always loved cooking so this was the opportunity of a lifetime.  It gave me the incentive to cook many varied dishes as I prepared for the show, none did I know at that time that there would be a Lockdown straight after which meant I could spend many happy hours in my kitchen and on my BBQ.  I would like to share some of the many recipes which I have made, starting with a real BBQ favourite. This is my all-time family favourite – Chicken Satay.  Whenever my nephews and niece come to visit, they always request my ‘nutty chicken’ – it is a real hit.  I’ve married it up with my rainbow rice, very aptly named in the current climate.

Serves 4

Rainbow Rice

Ingredients

1 ½ cups of cooked long-grain rice (I had to use brown basmati as it was what I had)

1 tbs olive oil

3 slices streaky bacon diced

½ small red onion chopped

1 clove garlic minced

1 red pepper seeded and diced (you can use a green one or half and half)

½ cup tinned or frozen corn

½ cup raisins

3 tbs chopped parsley

Method

1. Cook the rice as per instructions.  When the rice is ready rinse in cold water, drain thoroughly and set aside.
2. Prepare the flavourings.  Heat the olive oil in a large pan and fry the bacon until lightly browned. Then add the onion, garlic, pepper, corn, raisins and parsley.  Cook until the onion is golden – about 5 mins. 
3. Stir in the rice and cook for a further 2 mins. Taste for seasoning adding salt and pepper as required.
4. Serve hot or cold with satay chicken and sauce.

Satay Chicken

Ingredients

4 chicken breasts cubed

4 shallots quartered

1 stalk lemongrass of 2 strips of lemon zest

1 tbs chopped peeled ginger

3 tbs peanuts

6 tbs vegetable oil

1 tbs soya sauce

1 tsp salt

2 tbs lemon or lime juice

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

¼ tsp cinnamon

Seasoning

Method

1. Combine shallots, lemongrass, ginger, peanuts, vegetable oil, lemon juice, soy sauce, salt, lemon/lime juice, turmeric, cumin, coriander, cinnamon in a small food processor and blend to a smooth paste.
2. Taste for seasoning – it should be very well seasoned so add salt, soya sauce, lime juice as required.
3. Place marinade in large bowl, add chicken and marinade for at least an hour (I prefer to leave it overnight for best results)
4. Put onto metal or bamboo skewers and place on BBQ until nicely charred – takes about 20 mins.  If you do not have a BBQ use a moderate grill.
5. Remove from BBQ and wrap in tin foil and rest for 5 mins.

Thai Satay Sauce

Ingredients

2 tsp minced peeled ginger

1 tsp red chilli seeded and minced

1 clove garlic minced/grated

1 small onion minced/grated

1/3 cup peanut butter

1/3 cup coconut milk

2tbs fish sauce

1 tbs lime juice

2 tsp sugar

¼ cup chopped coriander (optional but I would recommend using!)

Method

1. Put all ingredients  (except the fresh coriander) into a small food processor and blitz
2. Pour into a pot and slowly bring to a boil, stirring to mix well
3. Reduce to a low heat and simmer for 10 minutes then add the fresh coriander if using

Karen’s tips

1. I always use a food thermometer – it ensures that the chicken is well cooked without going dry
2. Soak your bamboo shoots in water for a couple of hours to prevent them burning