Fresh turmeric peanut butter satay sauce
Fresh turmeric is one of those buzzy trendy superfood ingredients right now. Its a bit trick to get hold of, and can sometimes be expensive, but it is worth it. Not just a fad, it has some pretty good health giving properties as a powerful anti-inflammatory and antioxidant ingredient, oh and it tastes darn good too - tangy and spicy like ginger with an earthy bitter note.
If you can find it, in your local supermarket or asian market, whizz up a batch of this sauce.
You can easily double the ingredients and keep in the fridge for a week. Its great for meat free Monday's as a sauce for veggie noodle dish - we like to use wholewheat noodles, spiralized courgette and cucumber noodles and bean sprouts. For meat eaters try with classic grilled chicken satay skewers, or with a piece of roasted salmon. Use it as a salad dressing, as a dip for crudites or add a dollop to your omelette along with a big spoonful of sauerkraut or kimchi. Give it a go!
Fresh turmeric peanut satay sauce
- 1 inch fresh turmeric
- 1 garlic clove
- small bunch of coriander - stalks and leaves
- 1 small green chilli - deseeded if you like
- juice of two limes
- 3 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp toasted sesame oil
Peel the turmeric using the back of a spoon (wear gloves to stop your fingers getting stained), chop roughly and add to a small food processor. Roughly chop the garlic, coriander and chili and add to the food processor with the turmeric - blitz until finely chopped. Add the lime juice and blitz again until you have a paste.
Add the peanut butter, soy sauce, rice wine vinegar and sesame oil and blitz - if the sauce becomes too thick at a tbsp of water and blitz again until you have a thick but pourable sauce.