Chef Adrian's (Gluten Free) Courgette linguini with Satay Chicken and Crispy Shallots
The beauty about this recipe is it is gluten free, delicious and the base sauce is so versatile it can be used for soups, pasta dishes, spag bol and even lasanges. You will need a spiraliser for this recipe and they can be picked up in most kitchen stores or online.
(Gluten Free) Courgette linguini with Satay Chicken and Crispy Shallots
The beauty about this recipe is it is gluten free, delicious and the base sauce is so versatile it can be used for soups, pasta dishes, spag bol and even lasanges.
You will need a spiraliser for this recipe and they can be picked up in most kitchen stores or online.
For the courgette linguini
2 small courgettes
1 lime zested and juiced
A handful of mint chopped
2tbsps of Camelina Oil
For the chicken
4 small chicken fillets halved lengthways
1tsp of mild curry powder
For the base of the Sauce
1 jar or tub of sundried tomato tomatoes
4tbsps of camelina oil
1tbsp of pine nuts
1 tin of coconut milk
3tbsps of peanut butter
1tbsp of mild curry powder
1tbsp of soya sauce
small piece of ginger
For the Crispy Shallots
4 shallots peeled, halved and sliced thinly
4 heaped tablespoons of gluten free flour
200mls of camelina oil
Cut both ends of the courgettes off and run them through the spirialiser to form the linguini strands. Place it into a bowl and add the zest and juice of the lime along with the handful of chopped mint and oil. Season with a touch of sea salt and set aside until serving.
Make sure you soak the skewers in some cold water before using. Rub the peanut butter over the chicken fillets and skewer them. Place them into the oven on a tray with a drop of water on it and bake at 170oC for 10-12mins.
In a pestle and mortar or food processor blend up the sundried tomatoes with the pine nuts and the oil from the tomatoes until smooth. Transfer this into a saucepan, add in the curry powder and peanut butter and cook out on a medium heat until the peanut butter is melted. Now stir in the coconut milk, soya and grate in the ginger. Simmer on a low heat until ready to serve and don’t forget to season to taste with sea salt if needed. You can also add dry roasted peanuts for a nice crunch.
For the sliced shallots toss them through the flour until evenly coated. Heat the oil in a wok or deep frying pan and cook them on a high heat until golden. Remove from the oil with a slotted spoon onto some kitchen paper and serve.
On a decorative platter load on the linguini and spread it out. Place over the skewers , spoon over the sauce and garnish over the top with the crispy shallots.