I’ve always loved cooking. To me, nothing is more relaxing than making a tomato sauce from scratch at the end of a busy day, or spending a Sunday morning prepping meals for the week ahead.
It’s definitely one of the things you have to get into the habit of doing, and there’s nothing wrong with cutting a few corners along the way. I was really excited to have been invited along to a class by Very Lazy at the Food at 52 Cookery School with Hugo Davies, the man behind the @HugDeCook Instagram account.
Very Lazy were a staple in my university days, and I was surprised to see how much the range had grown beyond crushed chillies and garlic, but with products made using lemongrass, too.
Hugo took us through some absolutely delicious recipes using Very Lazy products – my favourite being the honey and sriracha chicken with grilled pineapple and sesame broccoli.
We even incorporated some into the desserts as well, and baked an apple, blackberry and ginger puff pastry with ginger dust and caramel.
Hugo’s class got me thinking about the ways in which I could use their products in some of my weekly go-to recipes as well. I was extremely pleased with the end result, and hope you’ll give it a try and tell me what you think!
Satay sauce is so easy to make, and making it at home is so much nicer than buying it straight from the jar. You can also adjust the level of spice to suit your tastes, too.
300g Pre-Cooked Udon Noodles (I used Sainsbury’s)
300g Skinless, Boneless, Chopped Chicken Thighs
2 Tbsp Crunchy Peanut Butter
1 Can Coconut Milk
4 Tbsp Very Lazy Chopped Red Chillies
4 Tbsp Very Lazy Smoked Chopped Garlic
2 Tbsp Very Lazy Chilli Paste
2 Tbsp Very Lazy Garlic Paste
1 Tsp Soy Sauce
Handful of Coriander
Sesame Seeds to Serve
- In a frying pan, fry the smoked chopped garlic and onion in oil until soft.
- Add the chicken thighs to the pan, along with the chopped red chillies and some salt and pepper until they are cooked through – set to one side.
- In a saucepan, add the coconut milk, garlic paste and chilli paste and bring to a simmer.
- Add the crunchy peanut butter and the soy sauce, stirring constantly. Taste as you go and add more chilli or peanut butter to taste.
- Go back to the chicken, and heat it through before adding the pre-cooked udon noodles. Stir thoroughly, making sure each noodle is coated in the garlicky-chicken.
- Once the noodles are heated through, add the satay sauce to the pan, making sure each noodle is coated in the peanut sauce.
- Top with the sesame seeds and coriander – I had it on a bed of salad.
Using the products definitely made the process go a lot speedier – and it all tasted delicious, too!