RECIPE: Chicken satay with pickled cucumber salad

Ingredients Nasi paste 2cm of ginger 10 garlic cloves 4 whole red chillies 1/2 bunch of coriander roots 3 tbsp vegetable oil Chicken skewers 2 free-range chicken breasts Satay sauce (Nasi paste) — 1tbsp 11/2 cups of crunchy peanut paste 2 tbsp of soy sauce Juice of 1 lime 2 tbsp of palm sugar syrup 1/2 cup of coconut milk Salad 2 Lebanese cucumbers 1 red onion 1 fresh chilli 1/4 cup of caster sugar 1/2 cup of white vinegar 1/4 warm water Rice 1 cup of basmati rice 11/2 cups coconut milk Garnish 2 limes Bunch of coriander leaves Unsalted peanuts Method 1. Preheat oven to 180C. 2. To make the nasi paste place all ingredients into a food processor and blend until a chunky paste consistency is formed. 3. Place rice and coconut milk in a pot and bring to the boil, take off heat and allow rice to cook via absorption. 4. Cut chicken breasts into halves and then into strips. 5. Marinate the chicken with ½ cup of nasi paste and leave for at least an hour. 6. Once marinated thread the chicken on to bamboo skewers. 7. Place skewers on baking tray and cook for 25 minutes. 8. Combine all satay sauce ingredients in a jug and blitz until a smooth consistency is formed. Warm up on stove if desired. 9. When making the salad, start by peeling and slicing the red onion into thin halves. Then cut the cucumber and fresh chilli into angled halves. Place both the cucumber, chilli and onion in a bowl with the sugar, vinegar and warm water. Leave for an hour to pickle. 10. Place your rice, skewers, salad and satay sauce in order on a plate to serve. Garnish with coriander, fresh lime, chilli and peanuts.