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.
1/4 tin coconut milk
2T fresh coriander leaves, finely chopped
3T brown sugar
1/2T red curry paste
3T fish sauce
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.
- Mix together all the marinade ingredients in a large bowl.
- 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.
- Weave each strip of meat onto a skewer.
- 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.
- Serve with peanut or sweet dipping sauce.
- 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
- 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.
- Reduce the heat to low, and stir in the peanut butter and remaining coconut milk.
- Add the sugar, increase the heat and continue to cook until it caramelizes, stirring all the time so as to prevent burning.
- 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 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.