Steps to Prepare Homemade Mr Benn’s Bookshop

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, How to Prepare Award-winning Mr Benn’s Bookshop. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mr Benn’s Bookshop, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mr Benn’s Bookshop delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mr Benn’s Bookshop is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mr Benn’s Bookshop estimated approx Overnight to marinade plus 15 minutes.

To get started with this particular recipe, we must prepare a few components. You can have Mr Benn’s Bookshop using 29 ingredients and 12 steps. Here is how you cook it.

I adore the seaside especially when there is a quirky restaurant with exceptional food to be found off the beaten track - bookshop by day and Thai restaurant by night. My attempt at my favourite chicken satay from the Boulevard Bookshop & Thai Cafe in Hastings. #MyRestaurantRecipe

Ingredients and spices that need to be Prepare to make Mr Benn’s Bookshop:

1. 500 g organic chicken
2. 3 shallots peeled and roughly chopped
3. 3 cm (1 1/2 inch) piece of galangal or root ginger
4. 2 lemongrass stalks, outer leaves removed and white part chopped
5. 1 cm (1/2 inch) piece of turmeric, peeled and roughly chopped
6. 2 garlic cloves peeled
7. 1 tbsp ground coriander
8. 1 tsp cumin
9. 1 tsp palm sugar
10. 1 tsp fish sauce
11. pinch ground black pepper
12. 1 small chilli, deseeded
13. 1 tsp ground sea salt
14. 4 tbsps peanut oil
15. Peanut sauce
16. 1 cup dry roasted peanuts
17. 1 tbsp tamarind pulp
18. 1 cup water
19. 1/4 cup light oil
20. 1/2 tsp salt to taste
21. 2 tbsps palm sugar cut into pieces
22. 1 tsp coriander powder
23. 1 tbsp sweet soya sauce
24. Spice paste
25. 4 dried red chillies
26. 3 cloves garlic, peeled
27. 3 shallots, peeled and chopped
28. 1 stalk lemongrass, white part only
29. 1 cm (1/2 inch) galangal, peeled

Steps to make to make Mr Benn’s Bookshop

1. Slice the chicken into thin slices.
2. Grind together the shallots, galangal, lemongrass, turmeric and garlic, coriander and cumin in a pestle and mortar until a rough paste. Add the fish sauce, sugar and chilli and season with a few grinds of salt and pepper.
3. Add to the paste and the peanut oil to the chicken mixing well to combine.
4. Cover with cling film and leave to marinate overnight in the fridge.
5. Soak 8 bamboo skewers in warm water. Thread the marinated chicken onto the skewers. Heat a griddle pan and brush with oil. Lay the skewers on the pan. Turn frequently until cooked through basting occasionally with a light oil.
6. For the peanut sauce, crush the peanuts with a pestle and mortar and set aside.
7. In a small bowl add the tamarind pulp to 1/4 cup warm water and set aside for 10 minutes. Sieve and discard the pulp. Soak the chillies in warm water to soften and drain.
8. Transfer the spice paste ingredients to a food processor, add 3 tablespoons of water and blend until combined.
9. In a saucepan, heat the oil on medium heat, add the spice paste and fry until aromatic.
10. Add the ground peanuts, tamarind, water, salt, sugar, coriander and soy sauce stirring to combine.
11. Cook the peanut sauce on medium heat stirring continuously for about 10 minutes until the peanut sauce thickens and the oil separates.
12. Serve the chicken skewers with the warm satay sauce.

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So that's going to wrap this up with this exceptional food Simple Way to Prepare Quick Mr Benn’s Bookshop. Thanks so much for your time. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!