dairy free egg free nut free
If peanuts are an issue for anyone you know, then I sincerely hope they have discovered Eskal's FreeNut Buttter. It is a brilliant substitute spread for peanut butter, made from ground sunflower seeds (make sure you are not allergic to sunflower seeds!). It is slightly sweeter than the regular stuff, but delicious just the same. Now that most schools aim to be nut-free, make sure you tell all your mummy friends. Readily available at Coles.
There is also a 'crunchy' version made from roasted pieces of honey (though this version is obviously not vegan). You can make 'peanut butter' cookies too - they are damn tasty.
I noticed recently that Trialia Foods have produced a satay substitute mix - BUT you can easily make your own. If you like to have a bit of extra sauce to spoon over when serving, reserve some marinade (before adding to the chicken please), and let it simmer and reduce a bit on the stove for 5 minutes before using.
These are so good, they almost made me cry!
Makes about 8-10 skewers
4 chicken thigh fillets, cut into even pieces
2 tbsp FreeNut Butter (smooth)
1 tbsp soy sauce (if you are soy-free, you could just add extra salt or stock powder)
1/4 cup coconut milk
1 tsp cumin
1 tsp ground coriander seeds
1 tsp turmeric
pinch of salt
Mix well the FreeNut Butter, soy sauce, coconut milk, spices and salt - add chicken pieces and leave to marinate for at least an hour. Thread chicken pieces onto pre-soaked bamboo skewers and grill or bbq. Eat, then wish you had made double the quantity.