I dropped the ball on this month’s challenge, a little – though I’ll manage to scootch my post in just on time ;)! I’ve wanted to try nut butters for a time – specifically cashew butter, used as a substitute for peanut butter, since Andy is allergic. One thing he’d never tried, therefore, was chicken satay. Given that this month’s challenge was to use a nut butter with a savoury recipe, that’s what I decided to do!
The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.
I actually got my baking challenge done this month before doing this one – despite the fact that I’d know straight away what I intended to cook. Andy’s been super-busy, though, and when he’s not, things just conspired to put this dish off the menu. However, I decided last night that I’d make it today, which… was very handy, since I realised this morning that today was my last chance to get this month’s challenge in on time!
It wasn’t hard to make the nut butter itself, and I followed a recipe to make a thai satay sauce (leaving it a tad thicker) as well as their chicken satay marinade. Both were delicious and I know I’d be more tempted to use nut butters in something with it taking so little time to make, if I can stop myself feeling so guilty about eating half a packet of nuts as a ‘sauce’.