Butternut Presents: Three Course Meals


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Multi-course meals were so much more than just different sets of dishes in one dinner sitting. It was a symbol of power. Their extravagance was determined by how exotic and rare the ingredients were, how impeccable the presentation was and how complicated the cooking process involved was. The greater the number of courses, the more one could boast of their status in society. The whole affair was very lavish, expensive and fattening!

 

While the era for fine-dine may be long gone; who wouldn’t like to have a mini feast and feel like royalty once in a while. Over time, three-course meals have become a popular eating style for most.

 

Butternut is going to take you through one such three course meal journey over the next few weeks; starting with an entrée leading to a delicious main and ending with a taste-bud tantalizing dessert; all of which are healthy and wholesome.

 

The entrée: Almond Butter Satay Chicken

 

Begin your meal with a tasteful Indonesian dish, the Satay Chicken. It takes around 20 minutes to prepare and takes 2 hours, 20 minutes to be ready to serve.

 

You will need:

 

1/2 cup plus 2 tablespoons light coconut milk, divided
4 teaspoons fresh lime juice, divided
1 tablespoon dark brown sugar
1 tablespoon fish sauce
2 teaspoons minced peeled fresh ginger
1/2 teaspoon curry powder
2 garlic cloves, crushed
1 pound skinless, boneless chicken breast halves, cut into 24 slices
1/3 cup water
2 tablespoons almond butter
1 tablespoon hoisin sauce
3/4 teaspoon Sriracha (hot chili sauce)
Cooking oil
24 cucumber slices
4 lime wedges

 

Directions:

 

The prep: Combine ½ cup of coconut milk, 1 tbsp. lime juice, the brown sugar, fish sauce, ginger, curry powder and garlic together in a plastic bag. Add your chicken to this and allow it to marinate in the refrigerator for 2 hours.

 

Next steps:

 

Take 2 tbsps. of coconut milk, 1/3 cup of water, the almond butter, hoisin sauce and Sriracha sauce and add it to a saucepan. Boil it over medium-high heat and stir it for a minute. Add to your cooked sauce 1 tsp. of the lime juice. Your dipping sauce is ready. Set it aside.

 

Now remove the chicken marinade, drain it lightly. Proceed to thread 3 chicken pieces onto 8 inch skewers. Heat a grill pan over medium-high heat, line it with cooking oil. Add the chicken onto the pan and cook for 2 minutes on each side until cooked. Bring out your favourite silverware and serve your Satay sticks with the sauce, cucumbers and lime wedges!

 

Once you’re done smacking your lips over this delicious entrée, prepare yourself for the next course, the delicious mains; the feature dish of our next blog.