You should know by now that we're a team of huge foodies at This Is Galway. Only natural, then, that we wanted to work with local restaurants to share some of their great recipes on our platform. For Fork's Sake is the outcome of this - an article series helping you to make Galway grub, at home.
Gerona Chicken Satay with Egg fried rice
When it comes to cosy Saturday nights on the sofa, nothing quite beats a takeaway. Why not ditch the local takeaway and make your own version instead!? There’s something wonderfully satisfying about cooking your own from scratch, and this delicious Chicken Satay dish is the perfect way to bring that takeaway tastiness home without having to leave the house...
1 free range chicken
Rice (whichever is your preference, but personally I’d avoid Basmati, as it’s the hardest to fry)
1 tin coconut milk
300ml chicken stock
1 red onion
2 cloves garlic
Wild garlic leaves (if you’ve been walking in the woods lately, you might have a bunch at hand, if not, use 4 cloves instead).
1 red pepper
200g sweet potato
100g Chestnut mushrooms
Dry roasted peanuts
3 heaped tbsp peanut butter
1 tbsp Thai curry paste
4 tbsp sesame oil
2 tbsp soy sauce
1 bunch spring onion
1. First, boil the rice. Once cooked, strain through sieve. Leave to go bone dry for 20-30mins (don’t pour cold water over to cool). Set aside.
2. In a saucepan on a medium heat... give a splash of sunflower oil then add diced onion, minced garlic and cubed (grape size) sweet potato and sauté for 5 mins.
3. Add quartered chestnut mushrooms, curry paste, peanut butter, 2 tbsp sesame oil, zest of 1 lime and sauté for 3 mins.
4. Add chicken stock and coconut milk, bring to simmer. Simmer for 10 mins.
5. Add sliced red pepper. Then Grab a bunch of wild garlic leaves, break in half and add to the pot.
6. Pull chicken and add to pot (I put a pint of water in with the chicken, roasted on a high heat and used the juice as stock). Squeeze in the juice of 1 lime.
7. Simmer for another 3 mins. Season.
For the fried rice...
I’m a hot wok, crack in an egg and scramble vigorously. Add 2 generous handfuls of rice (at this stage the rice should be bone dry), 2 tbsp sesame oil, 2 tbsp soy (I used sweet soy), 1 bunch of spring onions sliced down. A handful of wild garlic. Stir continuously, you should be hearing a constant sizzle. Then squeeze in juice of half a lime.
All that’s left to do is tuck in!
This pretty little café and deli is led by a love and respect for the environment. All the food prepared by Gerona chefs are served in 100% compostable packaging. Their deli counter is full of homemade, wholesome options, from hearty breakfast options to salads, sambos, soups and hot pots, full of flavour from all over the world. You’ll find curries, vegetable quiches, chilis, stews and more, hot and ready to go. Their aim is to provide Galway with convenient, healthy options and they certainly do that! There are plenty of options for vegetarians, too.