Looking for a tasty new canapé idea? Try these satay chicken in lettuce cups, made with Baby Gem lettuce. They are a welcome change from the standard cocktail sausage or vol au vent and are a darn sight tastier and healthier, too.
Method (makes 15)
2 Baby Gem lettuce
2tsp nut oil
8 spring onions, 6 finely sliced, 2 reserved for decoration
1-2tsp curry powder
2tbsp crunchy peanut butter
200g cooked chicken, torn into bite sized pieces
80g baby corn cut into ½ cm disks
160ml chicken stock
50g creamed coconut (or 1 sachet)
2tsp soy sauce
200g cooked brown rice
Small bunch of coriander
1 lime cut in wedges
Method
In a heavy-bottomed pan, heat the oil and gently cook the sliced spring onions for two minutes. Add the curry powder and peanut butter, cook stirring for one minute until fragrant, then add the chicken and baby corn. Stir to coat with the paste.
Pour in the stock, coconut milk and soy, stir and cook for 10 minutes. If the satay becomes too thick, add a little more stock.
While the satay is cooking, slice the two remaining spring onions then tear the leaves from the lettuce and arrange on a serving plate.
When the satay is ready, spoon a little cooked rice into each lettuce leaf, then top with satay. Scatter with the spring onions, coriander leaves and squeeze over a few wedges of lime.
Recipe courtesy of makemoreofsalad.co.uk
