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Thursday, 26 April 2012

Pistachio Satay

I have a big bag of pistachios that I don't seem to able to make a dint in, no matter how hard I try and I keep thinking of ways to use them. Pistachio pesto springs to mind right now... I am also digging on coriander at the moment - add the two and get this. I researched a heap of recipes for regular satay and every one was different. The only similarity I found was peanuts so I thought I might try and throw together a bunch of things that taste nice with some pistachios and see what happens. It tasted very good - like pistachios - maybe I could have used less coriander but even then, I liked that. Two things, I think the paste was better the second day and, use medium heat so that you don't burn the nuts. I could also see this working with coconut milk/cream. Enjoy.
2 handfuls pistachio nuts
1 tbs sesame oil
1 handful coriander
1 tsp Chinese 5 spice
2 cloves garlic
1 thumb ginger roughly chopped
Juice of 1/2 a lime
1 tbs olive oil
1 tbs fish Sauce
1/2 tbs Kecap Manis

Pound the lot in a big mortar and pestle for 5 minutes or so until it forms a smooth paste.

I used this on prawn skewers and chicken thighs. Happy days.

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