Rozanne Steven's new book 'Delish'

Fabulous BBQ / Summer Entertaining recipes from top chef Rozanne Steven's new book 'Delish'

Chilli Peanut Chicken Skewers Makes 12

This is my version of a traditional satay sauce. I use a pinch of chilli flakes for heat in the sauce. As it can be difficult to foretell the heat of dried chillies, I use Tabasco sauce to add a little extra heat at the end if I feel it's needed. Ideally, the sauce should be very gently simmered for an hour to give you a thick, creamy peanutty sauce with nuances of Thai seasonings. As the recipe makes quite a lot, I serve it with lightly steamed tenderstem broccoli-delish!

Ingredients

- 4 chicken breasts

- 1tbsp sesame seeds, toasted

Marinade:

- 150ml soy sauce

- 1tbsp ginger, grated

- 1 clove garlic, crushed

- 1tbsp toasted sesame oil

- 1tbsp sunflower oil

Chilli Peanut Sauce:

- 4-5tbsp peanut butter, unsweetened

- 400ml can coconut milk

- 2 cloves garlic, crushed

- 2tsp grated ginger

- 1/2 tsp chilli flakes

- 2-3tsp sugar

- 2tsp soy sauce

Steamed tenderstem broccoli to serve

Method

- Soak the bamboo skewers in cold water to prevent charring.

- Cut the chicken into bite size cubes. Mix the marinade well and pour over the chicken. Leave to marinade for an hour.

- Thread the chicken onto the skewers.

- Ideally BBQ, or grill the chicken skewers under a medium grill for 4 minutes each side. Sprinkle over sesame seeds.

- To make the satay sauce, place the garlic, chilli ginger, sugar and soy in a pot. Gently heat for 2 minutes. Add the peanut butter and mix well. Gradually add the coconut milk, mixing to a smooth paste. Check for seasoning.

- Serve the chicken skewers with boiled basmati rice, steamed broccoli and the satay sauce.

A range of fabulous BBQ / summer entertaining recipes are available from top chef Rozanne Stevens, with mouth-watering images from her new book 'Delish'.

South African Rozanne is proprietor of 'ish' Cookery School, seasoned media commentator on RTÉ 1's Pat Kenny show and regular columnist in the Irish Independent. 'Delish', Rozanne's first book, is a compilation of 101 of her favourite and most popular recipes from around the world, all given a new and exciting twist – Rozanne's 'ish' factor.

Recipe themes include Thaiish, Frenchish, South Africanish and Italianish. Taking fresh produce and adding a few authentic ingredients for the 'ish' factor, 'Delish' teaches the home cook to create their favourite world cuisine without having to restock the entire pantry. Rozanne also presents regular 'Ish' cookery classes nationwide.

See http://www.rozannestevens.com