Julie Le Clerc: Peanut Satay Sauce

Nuts are wonderfully versatile and so good for you as well

Makes 2 cups

2 Tbs peanut oil

1 ⁄2 small onion, peeled and finely diced

2 cloves garlic, peeled and chopped

1 red chilli, seeded and chopped

1 Tbs brown sugar

1 Tbs dark soy sauce

juice of 1 lemon

1 cup roasted peanuts

1 cup cold water


1. Heat oil in a saucepan, add onion and garlic and cook over amedium heat for 5 minutes until softened, but not coloured. Add chilli, brown sugar, soy sauce and lemon juice and cook for 1 minute.

2. Puree this mixture with the roasted peanuts and cold water in a blender to form a thick paste. Return paste to the saucepan and simmer for 5 minutes to reduce and thicken.

3. Satay sauce will last up to four days in the fridge. Gently reheat before serving.

Chef's tip: Buy nuts in small quantities, as and when you need them. Nuts have a high natural oil content and this can turn rancid over time or with exposure to heat. To keep them fresh, store ground nuts in an airtight container in the fridge.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.