Cashew Chicken Satay with Carrot and Coriander Salad

Cashew Chicken Satay with Carrot and Coriander Salad

The deli counter was a big thing growing up. It was my favourite destination during our weekly trips to the supermarket and it was here that my sister and I were allowed to choose one treat to snack on in the car on the way home. I always, without a doubt, chose the chicken satay. Thinly skewered pieces of cooked dry chicken covered with a tasteless spices and rammed onto cocktail sticks. I loved them. I have no idea if you can still buy them anymore but I remember as soon as Mum had loaded the car up with the shopping, I would rummage carelessly through them for my promised chicken satay. As I clambered into the car I was already tearing the label in half which held the wimpy plastic deli bag together and brandishing my prize. Before the car engine had even been started the skewer had been devoured in one, two, three bites and the wooden stick tossed with abandon over my shoulder (until I was told off by Mum for littering the car and made to reclaim it dutifully).

My love of chicken on a stick has not diminished into adulthood. I usually wait until summer’s barbecue season before overindulging in chicken kebabs but as soon as the first of January hit I have been hankering after the chicken satay skewers of yore, except done, hopefully, a little better.

I am still coming to terms with my horrendous computer crash, which I suffered just before Christmas. One of the most frustrating things about losing all my work is all the recipes which I had great ideas for that have now been lost in the ether. Hopefully though if I thought of them once, I might recall them one day again. There are some ideas though that even though they went down with my hard drive they have never been relegated to the recesses of my mind. These, must have been the best of the bunch and are the ones I am now excited to share.

Cashew Chicken Satay with Carrot and Coriander Salad

This Cashew Chicken Satay is one of those recipes. I don’t know when I first thought of it but like all my greedy thoughts it was hastily typed into my laptop and saved into a list of hundreds of recipes, destined for the kitchen far into the future. However, for some reason, this recipe has stayed with me and has been saved from destruction by my memory.

I was so happy then when it worked out just as I had hoped it would, in fact, if I may be so bold I think it worked out better and is definitely going to become a regular part of my mid-week repertoire. Cashew nuts are just as tasty as the more traditional peanuts in a satay. They are slightly sweeter so they lend a more tempered and delicately flavoured result but one I actually think I prefer despite being a fully paid up member of the Peanut Butter Forever fan club. This also means it’s suitable for most January detoxes which tend to eschew peanuts. There is nothing I like better than adapting a recipe for a healthy eating plan and finding you have lost nothing at all in the translation.

Cashew Chicken Satay with Carrot and Coriander Salad

I paired my Cashew Chicken Satay with a bright rainbow carrot salad, singing with fresh coriander, the bite of spring onions ,the occasional heat of green chilli and the zing of lemon juice. This kind of salad is perfect for January as it’s robust and crunchy and jam packed full of drizzly rain busting flavour and colour.

Cashew Chicken Satay with Carrot and Coriander Salad

Cashew Chicken Satay with Carrot and Coriander Salad
Serves 2

For the Cashew Chicken Satay:
2 chicken breasts
100g natural unsalted cashew nuts
a small piece of fresh ginger, peeled
2 cloves garlic, peeled
2 shallots, peeled
1 red chilli
1 stalk lemongrass, outside woody part removed
½ teaspoon ground coriander
1 teaspoon ground turmeric
1 tablespoon coconut or olive oil
1 tablespoon soy sauce or coconut aminos or tamari
2 teaspoons honey
100ml coconut milk

For the Carrot and Coriander Salad:
2-3 large carrots, grated
Handful of fresh coriander leaves, roughly chopped
Spring onions, roughly chopped
Green chilli, sliced thinly
1 teaspoon lemon juice
¼ teaspoon ground coriander
¼ teaspoon salt
black pepper
1 tablespoon extra virgin olive oil

  1. Pre-heat the oven to 180°C.
  2. Slice the chicken into strips and set aside whilst you prepare the satay sauce.
  3. Scatter the cashews onto a baking tray and toast in the oven for about 8 minutes. Remove the cashews from the oven and tip straight into a food mixer. Mix the cashews together to make cashew butter which could take up to 15 minutes but persevere until the cashews form a lovely smooth paste. (for more detail on making cashew butter see here).
  4. Add the fresh ginger, garlic, shallots, red chilli and lemongrass into the mixer and pulse everything together until smooth.
  5. Then add the ground coriander, turmeric, coconut oil, soy sauce and honey and mix again until you have achieved a smooth paste.
  6. Reserve 3 tablespoons of the satay sauce and set aside for making the pouring sauce later, cover and put in the fridge. Pour the rest of the satay sauce over the chicken pieces and rub into the chicken so that it’s thoroughly coated. Cover and place in the fridge for at least four hours but preferably overnight to marinate.
  7. Before you cook the chicken you can prepare the salad.
  8. Mix together the carrots, coriander, spring onions and chilli together in a large bowl.
  9. To make the dressing pour the lemon juice into a small glass and whisk up with the ground coriander, salt and pepper until the salt has dissolved. Carefully pour the olive oil in, whisking all the while until the dressing has emulsified. Pour over your salad and set aside whilst you finish the satay chicken.
  10. Turn your grill or griddle on to a high setting. Remove the chicken from the fridge and thread onto skewers until all the chicken has been used up. Place the chicken skewers under the grill and cook for 3-4 minutes each side.
  11. Whilst the chicken is cooking you can make the pouring satay sauce by taking your reserved 3 tablespoons of satay sauce and placing it in a small saucepan with 100ml coconut milk. Stir together and heat gently until it reaches a gentle boil. Remove from the heat.
  12. Serve your cashew chicken satay skewers over the carrot and coriander salad and drizzle over the satay pouring sauce.

Cashew Nut Butter: Day 4 of Whole30

Cashew Butter

I am not reinventing the wheel with this recipe. It’s a tried, tested and truly paleo nut butter. It appears endlessly on the internet and all good paleo sites but I still wanted to include it here as part of my own Whole30 recipes as it’s such a godsend in these health driven times, so useful for including as part of my breakfasts, main meals and in particularly snacking.

If on the off chance you have never thought to make your own nut butter you will be interested to hear that it is also perhaps one of the easiest recipes I have written about. All you need are 3 things; unsalted cashews, a food processor and 12 minutes. The recipe below will simply state that you rip open your bag of cashews, throw them into the processor then press on. It’s fascinating to watch the cashews transform in 12 minutes, every so often giving them a bit of a scrape around so it all gets processed evenly.   In no time at all you will have a sweet, smooth and creamy nut butter.

Cashew Butter

I have written about homemade nut butters before when I made my almond butter to be included in my No-Oat Apple and Almond Butter Porridge, and so it’s worth looking at those pictures of the butter being whipped into shape in the food processor to boost your confidence that I am not leading you down the garden path if you are giving this a go for the first time.

This recipe here is for a classic nut butter, I haven’t put any fancy spices or married any other ingredients with it in at the end, I haven’t even salted it. This is because I want it to be used as base ingredient. If tomorrow I decide I would like celery sticks smeared with thai spiced cashew butter then I can toast the spices and include them at that stage. This way I don’t need a million differently flavoured nut butters living in my cupboards, which the other members of my household will be pleased about. Especially since I already have almond, walnut and pecan.

The consistency of this cashew nut butter is also different from the almond butter I have written about before as here I wanted to take the processing a step further. I wanted a gentle butter that had been whipped into a creamy confection. This isn’t grainy and full of nut roughage but smooth and light as air. I achieved this merely by lengthening the time in the food processor. I also didn’t toast the nuts beforehand like I usually would for my almond butter, as I didn’t want the flavour to be too overpowering.

Cashew Butter

So, now it’s in my larder, I can breathe a sigh of relief as I have plans to be eating my nut butter this week as a dip for crudités, in my no-oat porridge and mixed with chopped dates to create little energy balls.

Also, not to be sacrilegious but if you are not doing the Whole30 or sticking to a paleo diet, then by all means use this as you would your regular peanut butter, scrape some on toast, add to biscuits or a cheesecake or eat with chocolate, or eat clean out of the jar.  Okay, phew, calm down, it’s only Day 4.  We can do this!

Print Recipe
Cashew Butter
So creamy and so easy
Cashew Butter
Servings
300 g
Ingredients
  • 300 g cashews
Servings
300 g
Ingredients
  • 300 g cashews
Cashew Butter
Instructions
  1. Tip the bag of cashews into your food processor and press on.
  2. Keep a light eye on the processor, giving the mixture a scrape around every so often.
  3. If you would like a very smooth and creamy nut butter it will take about 12 minutes, if you would like something a bit more robust then it might be to your liking at about 9 minutes, but check, taste and decide for yourself.
Recipe Notes

To make the easiest chocolate chip cookies using this cashew butter see my recipe for Easy Flourless Salted Chocolate Chip Cashew Cookies

CASHEW-BUTTER-LONG-PIN

Sea Salt Cashew Praline Brownies

Sea Salt Cashew Praline Brownies
I know that Easter is over and most normal people are sick of chocolate, having gorged themselves silly on mini eggs, crème eggs and Lindt bunnies. I have never been normal though when it comes to food and for some reason Easter has released my Kraken and I just can’t get enough chocolate this week. That’s assuming that the mythological Kraken also eats a lot of chocolate.  It doesn’t help that a quick trip to Sainsburys to buy milk ended up as a mini chocolate spree as their Cadburys Caramel eggs were reduced to just 20p each which seemed too good an opportunity to pass up. I’m nothing if not thrifty. Maybe a bit greedy too.

Sea Salt Cashew Praline Brownies  |  Stroud Green Larder\ Sea Salt Cashew Praline Brownies  |  Stroud Green Larder

Sea Salt Cashew Praline Brownies  |  Stroud Green Larder

I love these brownies, which my comfy lounge pants which I have just had to change into can testify to, as like any good chocolate recipe they rely on both good dark chocolate and cocoa powder to really hammer home the chocolate hit. They are wonderfully intense with sweet and salty cashew praline hidden inside like buried treasure. If you want to double the amount of cashew praline then you will also have plenty to gild your brownie platter.

Sea Salt Cashew Praline Brownies  |  Stroud Green Larder

Sea Salt Cashew Praline Brownies

100g cashews
50g caster sugar
a good pinch of sea salt
200g dark chocolate
300g unsalted butter
250g light muscovado sugar
4 eggs
1 tsp vanilla extract
125g plain flour
50g cocoa powder
½ tsp baking powder

  1. Place the cashews on a baking tray and bake in an oven pre-heated to 180°C for 10 minutes until just turning golden. Remove from the oven (leaving the oven on) and cool for a few minutes. Then chop the cashews up very roughly and set aside.
  2. Line and grease a 20cm square cake tin.
  3. In a small saucepan, heat up the caster sugar and salt slowly. Do not stir but you can shake the saucepan occasionally to ensure the sugar melts evenly. Once the sugar has completely melted and has turned golden, then add the cashews to the saucepan. Stir together quickly to completely coat the cashews in the sugar, then turn out the praline onto baking parchment. Work quickly to spread out into a shallow layer. Leave to cool whilst you prepare the brownie batter.
  4. Melt the chocolate with the butter in a bain marie.
  5. Once melted add the muscovado sugar and stir to combine.
  6. Whisk the eggs up lightly with the vanilla extract then add into the chocolate and sugar mixture.
  7. Whisk together the flour, cocoa powder and baking powder, then add to rest of the ingredients. Stir well together.
  8. Chop up the cashew praline roughly, then add to the brownie batter.
  9. Bake in the oven at 180°C for 20-25 minutes so the brownie still has a slight wobble.
  10. Remove from the oven and cool in the tin before removing and cutting into squares.

Sea Salt Cashew Praline Brownies  |  Stroud Green Larder

Breakfast Quinoa with Cashew Cream

Breakfast Quinoa with Cashew Cream

I remember when Sunday mornings were relaxed affairs, luxuriously long lie-ins garnished with the Sunday papers and lashings of tea and bacon.

Then why pray tell did my alarm go off this morning at an ungodly time only for me to leap out of bed, load myself up with iPod and trainers and forsake my duvet sanctuary.  It can only mean that I have fooled myself again into thinking I’m a pseudo sporty spice and signed myself up for some sort of unnatural activity.

The only consolation to killing yourself on a 5k race, legs going like the clappers and breathing barely going at all, is the thought of a well deserved breakfast at the finish line.  Today, I concocted a runners special, full of fabulous protein and plump sweetness topped with silky cream.  The best thing about it is that it was gluten free and dairy free in disguise.  And when even the non-runners approved I knew I was onto a winner.

This recipe is for a crowd and is easiest made the night before, ready for friends coming over for brunch the next day or to feed hungry runners.  It’s also simple to scale down if you have your head screwed on and have opted to have breakfast in your duvet sanctuary.

Breakfast Quinoa with Cashew Cream

For the Breakfast Quinoa
125g dried fruit, I used a mix of sour cherries, cranberries and sultanas
1 lime
4-5 large oranges
1 pink grapefruit
250g quinoa
2 tbsp maple syrup
125g nuts, I used a mix of macadamias, pistachios and pecans

  1. First juice one of the oranges and the lime.  Pour over the dried fruit and set aside for at least 3 hours, or overnight if you are making it the night before.
  2. Juice the grapefruit, the other 3 oranges and measure.  For the 250g quinoa you need 500ml liquid so if there’s not enough fruit juice add another orange, or top with water if it’s still not enough.
  3. Heat the quinoa with the fruit juice and maple syrup in a saucepan until it comes up to boil, stirring occasionally.  Simmer the quinoa for around 15-20 mins until the liquid has all been absorbed and the quinoa is soft but with a slight nutty bite.  If you need more liquid, just add more water.  Once ready, remove from heat and leave to cool
  4. Meanwhile pour your nuts onto an oven tray and bake for around 10mins on 180°C, shaking them around halfway through so they don’t burn.  They should be just starting to turn golden when they are ready.
  5. Remove the nuts from the oven and leave to cool for 5-10mins.  Then either chop finely or pulse in a food processor until they are chipped into small pieces.  Set aside.
  6. If you are making this the day before then the quinoa, nuts and fruit can be added together the next morning.  Or just wait until the quinoa is cool and mix them together there and then.  Once mixed, top with the cashew cream.

For the Cashew Cream
150g unsalted blanched cashews
1 tbsp coconut milk
125ml water to blend
1 tsp vanilla extract
1 tsp maple syrup

  1. Cover the cashews with water and set aside to soak for at least a couple of hours or preferably overnight.
  2. Drain the water from the cashews and tip them into a blender.  Add the coconut milk, vanilla extract, maple syrup and 2/3 of the water and blend for 30 seconds.
  3. Scrape down the sides, pour in the rest of the water and blend for a further 30 seconds.  Check the consistency which should be like thick yoghurt and completely smooth.  Add more water if you think necessary.
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