Sometimes regardless of the weather you have to count yourself out (or could it be in?) by making a move to the great outdoors for a meal or two. This weekend I plan to eat alfresco in the sun or the shade regardless of sunny or cloudy skies. The BBQ has been given a dusting off, the meat has been prepared for marinating, vegetables and salads purchased, and the cupboards and refrigerator have been stocked with all the necessary accompaniments.
We always have a range of ready-prepared sauces, dressings and dips ready to hand for such eventualities but I do like to also add a special home-made one or two that I know are especially bariatric-friendly to my table. My Bariatric Barbecue Sauce (see recipe here) is one regular (and freezes well – so worth batch-cooking) and this new satay sauce is likely to become a favourite too. I don’t pretend it is especially low in fat but you use so little with each kebab it’s not a deal-breaker, and it’s still much better nutritionally and taste-wise than many sugar-laden ready-made versions I have come across. Try it and see. Let’s hope we can SERVE IT WITH SUNSHINE!
Bariatric Barbecue Sauce (recipe here)
This super simple shallot satay sauce is the perfect go-to-dip for chicken skewers (I like it with chicken speared on skewers with peppers/capsicums) but it’s also great with vegetable tempura or as a dressing for noodles if you can tolerate them. I used a tikka masala paste, but any ready-made curry paste would work just as well.
SIMPLE SHALLOT SATAY SAUCE
2 tsp sesame oil or other oil of choice
3 shallots, peeled and roughly chopped
1 tbsp curry paste (I used tikka masala)
3 tbsp smooth peanut butter with no added sugar
160 g/5 oz coconut cream (I used canned Waitrose Essentials brand)
juice of 1 lime
- Heat the oil in a small pan, add the shallots and cook gently for 3-5 minutes until they soften.
- Stir in the curry paste, peanut butter, coconut cream and lime juice, mixing well.
- Bring to a simmer and cook for 5-8 minutes until the sauce has thickened, then whizz with a hand blender until smooth.
- Serve warm with chicken skewers, vegetable tempura or as a dressing for noodles.
SERVES 8 as a dip
WLS PORTION: 1/2
V suitable for Vegetarians
CALORIES PER PORTION: 102
Image courtesy of http://www.ukshallot.com