Satay Recipe

You Need: 

500g diced chicken (thighs are best), or use firm tofu for a veg version (following the same cooking instructions)
1 lime (optional)
100g peanuts (roasted and salted are fine)
200ml coconut milk (full fat is best)
2 tbsp soy sauce (any type)
5 tsp sugar
Rice to serve

Method:

Light the BBQ or preheat the grill                
Mix 1 tbsp soy sauce with 1 tsp sugar and ½ of the SATAY BLEND, then stir in the chicken to fully coat and leave to marinate               Crush or blend the peanuts to a fine-ish powder                
Fry the crushed peanuts in a dry pan, stirring continuously, for 1 minute or until they start to turn golden brown (be careful, they burn quickly!). Stir in the coconut milk, remaining 1 tbsp soy sauce, remaining 4 tsp sugar, 50ml water, remaining SATAY BLEND and ½ tsp salt. Simmer for 2 minutes or until you have a sauce the consistency of double cream (adding a splash of water if necessary), then leave to one side                
Thread the marinated chicken onto skewers and grill for 5 minutes on each side or until charred slightly and cooked through                
Serve the chicken skewers with the rice and satay sauce, and the lime (if using) cut into wedges to squeeze over at the table