Following the success of The REESE’S-taurant in Sydney, REESE’S chocolate is helping Aussies recreate the ‘anything-but-ordinary’ dishes at home!
Executive Chef Alex Wong shares some of his recipes. REESE’S peanut butter and chocolate products are available from Woolworths, Coles, 7-Eleven, independent supermarkets nationwide, plus many other petrol and convenience stores.
Chicken Satay Spiedini
Satay sauce
• 500g peanut butter
• 200g roasted peanuts, coarsely chopped
For the paste
• 25g dried red chillies, rehydrated in hot water and chopped
• 6 eschalots peeled, roughly chopped
• 5 cloves of garlic
• 30g ginger peeled, chopped
• 30g galangal, roughly chopped
• 2 sticks lemongrass, bruised and sliced
• 1 tbsp dried shrimps, rehydrated in hot water
• 1/4 cups of water, to assist blending
• 1 cup vegetable oil, with extra on the side
• 4 cups water, with extra on the side
• 100g palm sugar, or to taste
• 1 tbsp salt, or to taste
• 1 cup coconut milk
• 2 tbsps. tamarind paste, or to taste
• 1 tbsp dark sweet soy sauce
Method
- Puree ginger, garlic, dried chilli, galangal, lemongrass, and dried shrimp on high until a paste is formed (adding the water if needed). Once complete, set aside.
- Add vegetable oil to a wok or heavy-based saucepan and heat over low to medium heat.
- Once hot, add the paste.
- Continuously stir fry until the paste is fragrant and slightly dried down. As the paste emulsifies it should release oil, if it is too dry before the oil is released add more oil.
- Once cooked down, add blitzed peanuts, peanut butter, and water. Stir to combine.
- Add palm sugar and salt to taste. Let this come to a boil before turning the heat down and allowing to simmer for 15 minutes, or until the palm sugar dissolves.
- Once the palm sugar has dissolved, add coconut milk and tamarind paste. If too much liquid has evaporated, add more water. Finally, add dark sweet soy sauce.
- Allow sauce to come up to a boil again and taste test to season accordingly with sugar and salt (if needed).
Chicken Spiedini: Quantities used to make much more than needed, freeze leftovers and use as meatballs with curry sauce or stirfry with snake beans.
• 1kg chicken thigh mince
• 250g cooked glutinous rice
• 1 heaped tbsp sate sauce
• 1 tsp dried lemon myrtle ground
• 5g salt
• Pinch chicken bouillon powder
• 10g grated ginger
• Pinch sugar
• Pinch turmeric ground
• Bamboo skewers to serve
Method
1. Mix all ingredients together.
2. Weigh into 30g balls.
3. Using wet hands, mould onto bamboo skewers, flattening into preferred shape.
To Finish
1. 1 leek, finely shredded and fried at 150C in a pot of oil or deep fryer until golden, set aside.
2. 4 x Chicken Spiedinis (from above).
3. 100ml Satay Sauce (from above), warm.
Method
1. Heat a chargrill or BBQ over high heat.
2. Brush skewers with oil.
3. Grill until charred and golden, or until chicken is cooked through.
4. Plate up and drizzle generously with peanut satay sauce, topping with crisp leek.
