Q: Hi Wickedfood Chef I recently bought a whole lot of “party snack food” for the rugby and my partner and I agreed that all of the stuff I had bought tasted rather bland. Do you have any suggestions on what I could make rather than go out and buy? As we are getting into summer and outdoor entertaining I would some inspiration on new cocktail/snack food, can you help?

A: Yes I most certainly can, store bought snacks are convenient but never taste as good as the home made alternative. Here is a recipe for some really tasty Sâté’s, as we teach and Wickedfood cooking school in our Thai cooking classes . We will also be holding a “All you wanted to know about… cocktail snacks” class where we will be making some rather interesting and tasty snacks.

Quick and easy with a delicious peanut sauce. One of Thailand’s most popular appetisers, made with strips of chicken, beef and/or pork.


1/4 tin coconut milk
2T fresh coriander leaves, finely chopped
3T brown sugar
1/2T red curry paste
3T fish sauce
1T oil

4 (400g) large chicken breasts (or ±400g beef or pork) cut in long narrow strips ±5cm x 2cm
±25 x 20cm bamboo skewers, soaked in water to stop from burning.

  1. Mix together all the marinade ingredients in a large bowl.
  2. Add the meat pieces to the marinade, cover and leave for a minimum of 15 minutes (refrigerate if longer than 1 hour). In the meantime, soak the skewers in water.
  3. Weave each strip of meat onto a skewer.
  4. Grill for ±5 minutes on each side basting with leftover marinade (or pan-fry for 2-3 minutes on each side, basting with leftover marinade). Take care not to burn the sticks.
  5. Serve with peanut or sweet dipping sauce.
  6. Makes ±24.

Peanut sâté sauce

Versatile peanut sauce for sâtés, fresh spring rolls and chicken salad.

1T red curry paste
1/2 cup smooth peanut butter
3/4 tin coconut milk (remainder from marinade above)
1/4 cup brown sugar
1/4 cup fish sauce
1/4 cup tamarind juice
1/2 cup water

  1. In a saucepan heat ±4T of the cream from the coconut milk, together with the curry paste. Fry until the coconut milk splits and it becomes fragrant.
  2. Reduce the heat to low, and stir in the peanut butter and remaining coconut milk.
  3. Add the sugar, increase the heat and continue to cook until it caramelizes, stirring all the time so as to prevent burning.
  4. Add the fish sauce and tamarind juice and cook for 1 minute, then add the water and simmer for 5 minutes or until thickened.

Makes ±3 cups and keeps for a week in the fridge.

Wickedfood Cooking School

Sunninghill – (011) 234-3252  sunninghill@wickedfood.co.za

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios in Johannesburg. Classes are run in the mornings and evenings 6 days a week. The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.