Lime & Coriander Chicken Skewers with Cashew Satay Sauce

Recipe by Genevieve Knights for The Foodtown Magazine

140g cashew nuts
500mls coconut cream
1 tablespoon minced ginger
2 tablespoons fish sauce
2 tablespoons tamarind pulp
1/4 cup sweet chilli sauce
2 tablespoons fresh lime juice
280 pack Tegel Deli-fresh Lime
& Coriander Tenderloins
150g snow peas
1 red capsicum
1 red onion, peeled
rice bran oil spray

• Blend the cashew nuts in a food processor
until they resemble fine bread crumbs.
• Remove the nuts from the blender and
place them in a heavy-based pot over a
medium heat. Toast the nuts until they
start to brown.
• Add the coconut cream, ginger, fish sauce,
tamarind pulp and sweet chilli sauce. Bring
to a simmer, then remove from the heat.
Stir in the lime juice and set aside.
• Slice the Tegel Deli-fresh Lime & Coriander
Tenderloins into 3cm slices.
• Remove the strings from the snow peas.
Slice the capsicum in half and deseed it.
Slice the onion in half and cut the capsicum
and onion into 3cm slices.
• Thread the ingredients onto 8 bamboo or
metal skewers. Allow three pieces of chicken
per skewer, separated by layers of vegetables.
• Spray the threaded chicken and
vegetables so that they are well coated
with the rice bran oil.
• Barbecue the skewers until the chicken
and vegetables are heated through.
• Serve the Tegel chicken skewers with the
cashew satay sauce on the side.