Satay beef skewers a hit
Satay sauce is always popular. This homemade version will be a hit with the family.
SATAY BEEF SKEWERS WITH COCONUT RICE AND CHUNKY SALAD
Coconut rice 1 1⁄ cups jasmine rice
2 1⁄ teaspoon salt
2 2 cups water 1⁄ cup coconut milk
4 Satay sauce 1⁄ teaspoon finely grated ginger
2 1 tablespoon soy sauce 1⁄ cup peanut butter
4 1 tablespoon chopped roasted peanuts 1 tablespoon mild sweet chilli sauce 1 tablespoon runny honey 1⁄ cup water
2 Beef skewers 450g beef mince 1 tablespoon soy sauce 1 tablespoon mild sweet chilli sauce 1 carrot, finely grated 8 bamboo skewers Chunky salad 1 Lebanese cucumber 1 courgette 1 carrot 1 capsicum 1 tablespoon olive oil (optional) To serve 3 tablespoons roughly chopped coriander 1 tablespoon chopped roasted peanuts Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tightfitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. In a small pot on low-medium heat, combine all satay sauce ingredients. Bring to a simmer and mix until smooth. Reduce heat to low, simmer until sauce has thickened, stirring often, for 5–7 minutes. Place all beef skewer ingredients (except skewers) in a medium bowl and mix well. Measure 1⁄ cup of
4 mince mixture and shape around a bamboo skewer, in a sausage shape (3/4 way down each skewer). Heat a drizzle of oil in a large fry-pan