Recipes, Side Dish Recipes, Stocks & Sauces

Jorge’s moreish peanut sauce recipe

By

My insanely moreish peanut sauce recipe is the perfect accompaniment to our Malaysian Beef Satay Skewers, and if you’re planning to make your own, you’ll absolutely want to try this sauce too. It’s irresistibly tasty, delivering a spicy and complex flavour that’s hard to resist once you start dipping. Whilst the ingredients list may be slightly more involved than some quicker, easier recipes, the result truly speaks for itself 😋

Serves 4

Ingredients

Method

  1. Break the tops off the chillies and shake out the seeds. Place the chillies in a bowl, pour over a cup of freshly boiled water, and leave to soak for 30-minutes.
  2. Place the peanuts in a pestle and mortar or a blender and crush to a fine crumb – it’s nice to retain some texture.
  3. Retaining 125ml of the chilli water, remove the chillies and add them to a blender along with the galangal, lemongrass, shallot, coriander and garlic. Blitz until a paste is achieved, adding a little water if needed. The paste does not need to be completely smooth.
  4. Set a wok over medium-low heat, add the vegetable oil, followed by the paste, and cook for 10-15 minutes, stirring regularly, until lightly caramelised and fragrant.
  5. Add the tamarind paste, sugar, salt, chilli soaking water, soy sauce, and peanuts, and cook for a further 5-minutes until thickened.
  6. Squeeze in the lime juice, stir well, and taste for flavour and consistency. You may need to loosen it with a little more water or adjust the seasoning with a bit more soy sauce.
  7. Keep warm until ready to serve.

Shop the ingredients

Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating. In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival. Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas and their 2 children, Fynn and Bea, on a remote grouse moor in West Yorkshire.