Easy Satay Sauce

INGREDIENTS

• 70g (1/4 cup) crunchy peanut butter
• 125ml (1/2 cup) coconut milk
• 1/2 garlic clove, crushed
• 2 teaspoons kecap manis
• 2 teaspoons fresh lime juice
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander

Stir in a saucepan 2-3 minutes. Use as a marinade or in stirfries etc

Chicken, gnocchi and pesto bake

Ingredients

• 500g potato gnocchi
• 100g (1 cup) 4 cheese melt blend

• 250g cooked chicken, shredded
• 2 green shallots, chopped (or substitute spinach)
• 2 zucchini, grated
• 100g basil pesto
• 200ml Bulla Cooking Cream

Method

• tep 1
  Preheat oven to 200C/180 fan forced. Lightly grease a 4cm-high, 26cm (base measurement) round baking dish. Cook the gnocchi in a large saucepan of boiling water following packet directions or until the gnocchi rise to the surface. Drain. (or steam for 4-5 minutes)
• Step 2
  Place the gnocchi in the prepared dish. Mix through half the cheese. Season well. Scatter over the chicken, shallot and zucchini, roughly mix into the gnocchi. Dollop over the pesto and pour over the Bulla Cooking Cream. Scatter over the remaining cheese. Bake for 25-30 minutes or until cheese is melted and golden.