|
 27.
SATAY CHIP 'N' DIP
Lightly spiced satay sauce served with crisp vegetables
and super crunchy potato chips.
Before you begin:
• |
Kitchens
can be dangerous so make sure you have just read the Kitchen
Safety Checklist. |
• |
Check
with Mum or Dad that you are allowed to cook. |
• |
So
the food doesn’t get any germs wash your hands with
warm soapy water and dry them well. |
• |
Read
the recipe through before you begin and get out all
the equipment and ingredients you will need. |
• |
Don’t
forget to have fun, and the best cooks ALWAYS clean up
their mess. |
Makes: 4–6
Here’s what you need:
• 1kg packet frozen Birds
Eye Golden Crunch Wedges
Sauce:
• 1/2 cup crunchy light peanut butter
• 2 tablespoons Thai sweet chilli sauce
• 3/4 cup liquid vegetable stock
• Mixed vegetables (cucumber, carrot, celery, cherry
tomatoes) for serving
Here’s how to
do it:
| 1. |
Cook
Birds Eye Golden Crunch Wedges
following packet directions. |
| 2. |
In
a small saucepan combine peanut butter, sweet chilli
sauce and stock; cook stirring continually for 2–3
minutes or until sauce thickens. |
| 3. |
To
serve; place cooked wedges and vegetables onto serving
plates. Spoon satay sauce into a bowl. Serve immediately. |
Setting Up Time:
10 minutes
Cooking Time: 35 minutes
HOT TIP: Garnish dish with
chopped fresh coriander for an extra fragrant flavour.
|
