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Recipe of the month:

Chicken Satay Skewers & Noodle Salad

To pair with our beautiful Strandveld Sauvignon Blanc get stuck into this gorgeous light Asian dish! Everyone loves a bit of satay sauce and in this heat this cold noodle salad and fresh ingredients will match this light Sauv Blanc perfectly. Check out the recipe below and let us know what you thought or tag us @winesandwings with your creations!


Serves 4


For the satay sauce

  • Coriander
  • 1 fresh red chilli (depending on how hot you like things!)
  • ½ clove garlic
  • 3 heaped tbsp crunchy peanut butter
  • Soy sauce
  • 2cm piece ginger
  • 2 lemons
For the chicken
  • 4 chicken breasts
  • Honey
For the noodle salad
    • 250g dried medium noodles (You can buy these at the Chinese supermarket)
    • 100g unsalted cashews
    • Sesame seeds
    • ½ red onion
    • 1 fresh red chilli
    • Coriander
    • 1-2 tbsp soy sauce
    • 1 lemon
    • 1 tsp sesame sauce
    • 1 tsp fish sauce
    • 1 tsp runny honey


For the satay sauce

  1. Put in a food processor, the coriander, garlic, peanut butter, soy sauce, ginger (peeled), grated rind of 2 lemons, juice from 1 lemon.
  2. Process and add a little water.
  3. Season.
  4. Place half in a bowl.
For the chicken
  1. Line breast up on board, alternating ends and push skewers through the breasts.
  2. Cut between them.
  3. Place the rest of the satay sauce into a roasting dish.
  4. Add the chicken and rub the flavour into the meat.
  5. Place on the top shelf of the oven under the grill for 8-10 minutes on each side.
  6. Drizzle with a little honey and place back under the grill for a few minutes.
For the noodle salad
  1. Put the noodles into a large bowl and cover with boiling water.
  2. Leave to soak for 6 minutes.
  3. Put a pan on the heat.
  4. Bash up the cashew nuts and add to the pan to toast.
  5. Peel the onion and place in a processor with the chilli and coriander. Pulse.
  6. Place in a large bowl with 1-2 tbsp soya sauce and a little olive oil.
  7. Add the juice of 1 lemon, the sesame oil and fish sauce.
  8. Season and add the cooked and drained noodles.
  9. Toss the cashews in the pan with some sesame seeds and 1 tsp honey.
  10. Once golden, add to the bowl with some more coriander leaves.


TOP TIPS: You can serve this hot or cold, which means you can make it ahead of time. You can swap the chicken for some delicious veggies like courgette, onion and peppers for a vegetarian alternative and swap out the honey for maple syrup for vegans. 


www.strandsofmylife.com – Jamie Oliver 30 Minute Meals