Weddings, Naked Treaties, and making Satay Chicken in Byron Bay
This Satay Chicken San Choy Bau recipe is one that I created on the fly with a bride in Byron Bay. It was our turn to cook in a completely paleo household of 10, and, despite never having made it before, I’m pleased to say that it was a huge success! Everyone wanted the recipe, but before I share it with you, let me share a snippet of this beautiful little love story…
Last month I spent a week in Byron Bay where I was a bridesmaid for a girl who you’d know well by now if you’ve been following me for a while – Amanda Jane McKay. Her wedding was beautifully intimate and incredibly unique, just like Amanda. The ceremony took place at sunrise on Broken Head Beach, just south of Byron Bay. Between the Lighthouse and Broken Head National Park, as the sun was rising over the ocean, the couple said their vows in front of immediate family and the bridal party. Two days later, they celebrated their union with a reception of 50 guests at Lazy River Estate in Dubbo.
On the morning of the wedding, the bride and her three bridesmaids were up at 12.45am getting hair and makeup done ahead of the 5.30am service. It was incredibly serene, actually, and, as the moon and stars faded, the excitement and nervous anticipation grew. A few minutes before we made the 150 metre walk through the nature reserve to the beach for the ceremony, we popped a bottle of organic champagne, hugged and said all the best last minute well wishes, and proceeded to walk barefoot towards the sun and, most importantly, the groom’s party.
(Unfortunately I don’t have any beach ceremony photos to share as yet, but I do have a cute one of me with the bride and groom after breakfast – see below!)
The sun was still yet to peek above the horizon over the ocean, but the storm clouds were extravagant and rolling in – a thick, midnight blue wave of colour, magnificently in contrast with the burnt picky-orange aura of the sun – not to mention our red, way-too-hot-for-bridesmaids’ dresses(!) by Sisters the Label, Amanda’s white Grace Loves Lace wedding dress and the boys’ Politix suits. Thankfully, the rain held off just long enough for the ceremony to conclude, the bride and groom to sign the official papers, and to get a few quick snaps on the beach. Then, the rain pelted down and the 18-person wedding party made a quick dash back to the villa for a home cooked breakfast.
Later that day, when the rain stopped, we went into Byron Bay for the obligatory green smoothie from Naked Treaties. Amanda had changed out of her wedding dress, but Nyree and I wore our bridesmaid dresses. Clearly it wasn’t the usual scene on a Thursday afternoon at a raw, organic cafe in Byron Bay, because the staff asked to take our picture (of course, we were thrilled)!
Check out these Beauties!!!!!! Wow. This gorgeous blushing bride with her two gorgeous rose blossoms came to the little shop of smiles straight from her beach wedding this morning in Byron Bay, for her Naked Treaties Raw Bar Breakfast!!! How honoured were we??!!! Soon we will be bringing our naked treaties to you! We are putting together our special events catering menu! Contact email@example.com for details! Thankyou ladies for gracing us with your beautiful presence. Wishing you so much love on your magical day! ❤️❤️❤️❤️❤️❤️❤️👰🏼 #nakedtreaties #nakedtreatiesangels #rawfoodbyronbay #rawfoodweddings #nakedtreatiesevents
We were all a little obsessed with Naked Treaties… it was even the supplier of the wedding cake – a raw Snickers cake! (I couldn’t even begin to describe the layers of yumminess!)
To say the food that we enjoyed during that week in Byron Bay was amazing would be an understatement. Breakfasts were made at home and we’d pop into town to enjoy green smoothies and raw treats from Naked Treaties, like Praline Lush Bombs and Choc Mint Cheesecake. We dined out a couple of times at places like The Roadhouse and Byron Fresh Cafe, but we’d shop at Fundies and Santos Organics to stock up on fresh, local ingredients for dinner.
I stayed with the bride, her fiancé, her parents, her grandparents, her sister and brother-in-law and their 6-month-old nephew in Pavillion 2 at Broken Head, and we all took turns to cook in pairs each night. One night it was steak with kale and avocado salad, another night it was whole snapper and beetroot salad, and another it was satay chicken san choy bau.
As I was saying as the begining of this post, this is a recipe that I created on the fly with the bride when it was our turn to cook. I’d never made it before and Amanda and I were taste testing everything as we went, adding a little more of this, and little more of that. The whole time, I had my fingers crossed that it wouldn’t be a flop! I was channelling Jamie Oliver and his recipe for Satay Chicken Skewers, which I’d made years ago. However, this recipe had to be paleo. The kelp noodles were a lifesaving last minute idea of Amanda’s and really beef up the dish. Everything we used was organic, except the cos lettuce, and it was indeed paleo. Brief match! A paleo, satay chicken-inspired San Choy Bow. It was an absolute hit too. Everyone wanted the recipe, so it’s probably about time I share it!
Recipe: Satay Chicken San Choy Bau
- 6 chicken breasts
- 2 cloves garlic
- 1 lime, quartered
- 6 mint leaves
- 8 basil leaves
- Cashew nut butter (med jar)
- 4 tablespoons coconut amino sauce
- Juice of 2 limes
- 1 long red chilli
- 1/2 bunch coriander
- 1/2 inch ginger
- 1 onion, diced
- 2 packets of kelp noodles
- 2 carrots, grated
- 3 cups snow pea sprouts
- 1/2 bunch coriander
- Juice of 1 lime
- 3 tablespoons of coconut amino sauce (or tamari or soy sauce)
- 2 teaspoon olive oil
- 1 tablespoon honey
- 2 cos lettuce
- Place all ingredients in a large saucepan and cover with boiling water.
- Poach on the stove over medium heat for about 20 minutes or until chicken is cooked through.
- Remove chicken from the pan.
- Using two forks, gently pull at the flesh of the chicken so that it tears away in shreds.
- Set aside in a large bowl.
- Cook onion in a small frypan over medium heat until translucent, then
- combine all ingredients in a food processor and blend until smooth.
- Pour the sauce over the chicken and stir to coat completely.
- Prepare the noodles according to the packet instructions then place in a salad bowl.
- Add the carrot and snow pea sprouts.
- In another smaller bowl, combine the lime juice, coconut amino sauce, police oil and honey.
- Pour the sauce of the noodles.
- Top with coriander.
- Place a lettuce leaf on a plate and top with satay chicken then kelp noodle salad.
- Best enjoyed when eaten with your hands!