Heidi Thornton's Cashew Coconut Satay Sauce

This recipe creates a sauce that is not overly hot. Play to your preferences and add more/less chilli as you desire. This sauce can be served as part of the related recipe, Cashew Coconut Chicken Satay with Stir Fried Vegetables, Soba Noodles and Coriander. Alternatively, drizzle the sauce over grilled tofu, grilled chicken or vegetables (cooked or fresh).

Ingredients

2 teaspoons Melrose Peanut Oil

2 large cloves Garlic, crushed (or 3 small cloves)

1 teaspoon Fresh Ginger, grated

1 teaspoon Red Chilli, finely chopped (or less if you don't like the heat) * This Satay is not particularly hot.

2 1/2 heaped tablespoons Melrose Cashew Spread

1/2 heaped tablespoon Melrose Unrefined Coconut Oil (in it's solid form. This would equate to ~1 tablespoon of liquid coconut oil)

1/2 tablespoon Palm Sugar, shaved (from Asian Grocers)

1 teaspoon Melrose Sesame Oil

1/2 teaspoon Light Soy Sauce

* Substitutions: you could use brown sugar in place of the palm sugar, and you could use Melrose Almond Butter in place of Cashew Butter, if you wish.

* Make this sauce gluten-free by purchasing a gluten-free soy sauce.

Method

1.In a heavy-based saucepan, heat the peanut oil over low-medium heat. When hot, add the crushed garlic, grated ginger and finely chopped chilli. Cook until the garlic is very lightly browned (2-3 minutes).

2.Add the cashew butter, coconut oil and palm sugar, and stir until the oil has melted and the mixture is smooth.

3.Add the sesame oil and soy sauce and stir to incorporate.

4.Taste and adjust flavouring as you see fit - i.e. if it is too hot, add in some more cashew butter to soften the flavour, if it's not hot enough, add in some more chilli.

5.Cook for another minute and serve.

Serves 4