Chicken Satay Burgers with Peanut Sauce

Ingredients

Chicken Burgers
2 x 600g packs of Chicken thigh fillets (skinless and boneless)
1 grated Red onion
4 tbsp Peanut sauce
100g breadcrumbs
1 egg (to bind)

Peanut Sauce
2 tsp Vegetable oil
1 medium Onion
4 cloves Garlic
1/2 inch piece of fresh Ginger
4 tsp Sriracha sauce
3 tsp Fish sauce
4 heaped tbsp Smooth peanut butter
165ml Coconut milk
2 tbsp Soy sauce
1 tbsp Dark brown sugar

Method

1.  Prepare sauce - mince onion, garlic, and ginger in a food processor, and fry off in the oil until softened.  Add in sriracha and fish sauce and fry for a further minute,  Add the peanut butter and fry for another minute.  Stir in soy sauce and dark brown sugar until mixed, then stir in the coconut milk.  Season to taste and set aside.

2.  Prepare burgers - mince chicken thighs and onion in food processor, add in breadcrumbs and cooled sauce, bind with whisked egg.

3.  Cook burgers - serve in a bun with a good dollup of peanut sauce.

Status

A bit experimental - mix of other recipes online - will see how it turns out.

Sourdough Pitta Breads

Ingredients
224g active sourdough starter
240 ml warm water
385g bread flour (all white OR 200g white 185g wholemeal)
2 tbsp olive oil
1 tbsp granulated sugar
1 ½ tsp salt

Method

1.  Combine the starter, water, and 200g of the flour, and mix to form a thick batter. Cover and set aside for 30-60 minutes.
2.  Add the olive oil, sugar and salt then mix to combine, then add the remaining flour until you have a slightly sticky dough. Knead  for 5 minutes, until the dough forms a smooth ball.
3.  Place the dough into a lightly oiled bowl, turning once to coat the dough. Cover and set aside at room temperature.
4.  After 60 minutes uncover, lift one side of the dough and fold it into the middle of the dough, and repeat with the other three sides of the dough before turning it over (basically turning the dough inside-out).

5.  Repeat this procedure after a further 30 minutes - recover and leave to stand for a further 60 minutes.  By this point the dough should be elastic and airy (if not leave for another hour or so at room temperature) - if made early evening, the dough can then be placed into the fridge, tightly covered, overnight.  Alternatively you can move to the baking stage.
6.  If refrigerated, remove from the fridge in the morning and allow the dough to come to room temperature.
7.  Preheat the oven to 220°C, and place two baking sheets in the oven to heat through.
8.  Divide the dough into 8 equal pieces and roll each piece into a ball - then roll two pittas to ¼” thick and 7”-8” around (if the dough springs back let it rest for 5 minutes re-roll).

9.  Bake immediately in batches, until they are puffed and the bottom is nicely browned, about 3-5 minutes (there is no need to flip the bread).  Best eaten on day of baking, but can be frozen.

Status

Made the version with wholewheat - very pleased, puffed up beautifully with a nice 'pocket'.

Carrot Cake

Ingredients
200g dark brown sugar
180ml vegetable oil
60g greek yoghurt
3 large eggs
1.5 tsp vanilla extract
125g SR flour
125g wholemeal SR flour
1 tsp bicarbonate of soda
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
250g grated carrot
60g chopped pecans
60g raisins

Method
1. Whisk together the sugar, oil, yoghurt, vanilla extract and eggs.
2.  Add the spices and salt, and stir in the grated carrot, pecans and raisins.
3.  Sift together the flour and bicarb - and stir into wet ingredients, being careful not to overmix.
4.  Preheat oven to  160C - divide mixture between two loaf tins - cook for 30-40 mins until a skewer comes out clean.
5. Top with cinnamon icing or cream cheese buttercream.
6.  Eat and enjoy!

Status
Made once - lovely and moist!

Bang Bang Cauliflower

Ingredients
Cauliflower florets
Red onion sliced
Cornflour
Veg oil

Method
1.  Break the cauliflower into bite-sized florets, rinse and dry, and coat with cornflour.
2.  Deep-fry for 1-2 minutes or shallow fry for 5-8 minutes until browned.
3.  Set aside, and fry off the sliced red onion.
4.  Add in the pre-cooked cauliflower, and coat with firecracker sauce, stirring until warmed through.

Status
Made a couple of times - sweet but tasty!

Firecracker Sauce

Ingredients
50ml Yakitori sauce
50ml Oyster sauce
100ml Sriracha sauce
2 tbsp Fish sauce
50ml Vegetable oil
2 tbsp Dried chilli flakes
6 tbsp Runny honey
3 tbsp Sweet chilli sauce

Method
1. Combine all ingredients in a small saucepan over a medium-low heat, bring to the boil and then reduce the heat to a simmer.
2. Cook for about 15–20 minutes until the sauce thickens to a syrup-like consistency. Add more chilli flakes to taste.
3. Serve instantly or transfer to an airtight jar and keep in the fridge for up to 3 weeks.

Status
Made - very nice - see 'Bang Bang Cauliflower'.