Satay dipping sauce
Makes about 250ml (1 cup)
Peanut sauce is delicious as a dip for satay-chicken skewers, crudités or drizzled over Asian noodle dishes – it’s the perfect thing to whip up when you’re making snacks for a crowd. Blitz 200g smooth peanut butter, 1 chopped spring onion, 1 peeled and minced garlic clove, ¼ peeled and finely chopped onion, 30ml (2 tbsp) soya sauce, 15ml (1 tbsp) white wine vinegar, ¼ seeded and chopped red chilli and 60ml (¼ cup) coconut milk until smooth. Season well to taste with salt and freshly ground black pepper and add a little water, if required, to create a dipping sauce consistency.
Peanut and sweet potato curry
Serves: 4
Fry 1 peeled and diced onion and 1 peeled and minced garlic clove in a little olive oil until the onion is soft. Add 15ml (1 tbsp) ground coriander, 15ml (1 tbsp) ground cumin, 1 small piece peeled and chopped fresh ginger and a pinch of dried chilli flakes, and fry, 1 minute. Add 2 tins chopped tomatoes, 125ml (½ cup) water and 1kg medium sweet-potato wedges. Simmer until the sweet potato is tender, about 45 minutes, then stir in 170g crunchy peanut butter. Add a squeeze of lime, 2,5ml (½ tsp) sugar and season well with salt and freshly ground black pepper. Sprinkle with chopped fresh coriander and peanuts to serve.
Peanut butter icing
Makes about 500ml (2 cups)
Beat 150g softened butter, 150g smooth peanut butter, seeds of 1 vanilla pod and a pinch of salt until light and fluffy and very well combined. Add 400g sieved icing sugar in 2 batches, beating until light and fluffy between additions.
