Hi everyone.

So far 2018 has been a great year with lots of travel -- both around the world and here in the United States -- lots of new projects and, best of all, lots of opportunities to meet new people. I am pleased to say that the last four months of the year are shaping up to offer much of the same and I hope that I get the chance to meet some of you when I am on the road. 

In the meantime, I hope that you enjoy this newsletter, and please do check out my latest restaurant reviews for Time Out LA based on my visits to Bavel and Dialogue, and my latest feature for Saute Magazine.

Also, if you do try any of my recipes on my website or on Pureflix.com, or the Satay recipe below, please let me know on Twitter, Instagram or Facebook.

Have a great September and I shall speak to you soon. 

Cheers,

Simon

NEWS

Those of you who follow me on social media may have got wind of the fact that I have been working on an exciting new project that is very close to my heart.

The history of food has always been one of my passions. When others talk of food, they might do so in terms of nutrition, or sustainability. For me, the impact food has had on our culture and, in turn, the impact culture has had on the food we eat is the area that I like to study most. And so, I decided that I would like to share this passion with you.

A month from today, on October 1, 2018, I will be launching my first ever podcast entitled EAT MY GLOBE: THINGS YOU DIDN’T KNOW YOU DIDN’T KNOW ABOUT FOOD. Over a series of episodes we will look at dishes, ingredients, people and places that we are familiar with, but we may not know have the most fascinating history.

THE BOOK ZONE

YOUR "FIRST LOOK" RECIPE:

Satay with Peanut Bourbon Dipping Sauce

I love eating food on skewers, and always try this form of street food whenever I see it around the world. This version, Satay from Malaysia, is one of my absolute favorites. So full of flavor and with a little bit of heat. Do give it a try. It will become a regular for you, I promise.

Satay with Peanut Bourbon Dipping Sauce Recipe (Serves 4)

​

Ingredients and Equipment

• 6 Inch Wooden Skewers (soak in water for 4 hours so they don’t burn on the grill)
• 2 lbs boneless poultry (chicken or turkey cut into thin strips)
• 1 Jar Organic Peanut Butter
• 1 Cup Raw Unsalted Peanuts
• 2 Inches Fresh Ginger (Peeled)
• 4 Cloves Garlic (Peeled)
• 2 Serrano Chilis
• 2 Shallots (Peeled)
• ¼ Cup Sesame Oil
• 1/8 Cup Soy Sauce
• ¼ Cup Vegetable Oil
• ¼ Cup Sugar
• ¼ Cup Bourbon
• 1 12oz Can Coconut Milk
• 1 Tsp Ground Turmeric
• 1 Tsp Ground Coriander
• 1 Tsp Ground Cumin
• 1 Lemon (Juice)

Instructions

1. Place the following (½ the jar of peanut butter, ginger, garlic, chilis, shallots, sesame oil, soy sauce, vegetable oil, sugar, cumin, turmeric, coriander) in a food processor and blend to a fine paste.
2. Place the poultry strips in a bowl and cover with half of the paste (retaining the rest of the paste to make the dipping sauce).
3. Cover the bowl with cling wrap and chill for two hours.
4. After two hours, thread a piece of poultry on to each of the soaked skewers and chill until ready to cook.
5. For the sauce:
   • Add the remaining paste to a saucepan.
   • Add the coconut milk, bourbon and chopped peanuts.
   • Combine well and cook on a gentle heat for ten minutes. The peanuts should begin to release their oils, and this is a sign that the sauce is ready.
6. When ready to cook, heat a griddle (or an outside grill) to a high heat and grill the skewers for two minutes each side. They should get a slight char which will add flavor.
7. Sprinkle with lemon and serve with the dipping sauce.

And, Last But Not Least... Please Check Out: