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Chicken and Leek Sausage with a Satay Sauce

4 Full Legs of Chicken (Thighs and Drumsticks)
4 oz. Streaky Rashers
1 Leek -including the green part
1 oz. Butter
2 Egg whites

Satay Sauce:
Small onion (finely chopped)
2 Cloves Garlic (Crushed)
1 oz. Root Ginger (grated)
1 tbs Sunflower Oil
Pinch Chilli Powder
1 tsp. Turmeric
2 tsp. Soy Sauce
1 tsp. Brown Sugar
Grated rind and Juice of a half Lime
4 oz. Water
2 Tablespoons Peanut Butter.

Chop the leek finely, rinse well under running water, and cook gently in a covered pot with the butter until soft.
Take the chicken off the bone, discard the skin and bone and chop the flesh roughly. Chop the rashers.
Put the chicken meat, rashers, leeks, egg whites and plenty of salt and pepper into a food processor and pulse until it is all well chopped and mixed but still chunky.
Lay out a large sheet of cling film and spoon a long sausage sized portion along one end. Roll this tightly up in the film and twist the ends firmly to seal the sausage. Repeat this until all the mixture is used up.
Poach these sausages in simmering water for 15 to 20 mts. until cooked through, then leave to cool.

Sweat the onion, garlic and ginger together in the oil until soft.
Add the spices and cook together for a few minutes.
Then add the Soy, Sugar, Lime and the Peanut Butter and water.
Let these come to a simmer and bubble gently together until the peanut thickens the sauce. Leave this to cool.

To Serve:
Slice the cold sausage in thick slices and fry these on both sides in sunflower oil or butter until browned. Serve the Satay sauce on the plate as a cold relish.
(This is delicious as a starter for 8 people served like this with a little salad or would work as a main course with the warmed satay sauce poured over the sausage and served with some rice or Couscous).

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef