Satay beef skew­ers a hit

Satay sauce is al­ways pop­u­lar. This home­made ver­sion will be a hit with the fam­ily.

The Tribune (NZ) - - COMMUNITY COOKBOOK - Recipe courtesy of My Food Bag.


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 8min­utes. 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 amedium 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 (prefer­ably non-stick) on lowmedium heat. Cook skew­ers for 1–2 min­utes on all four sides, un­til browned and cooked through. Set aside and cover with foil to keep warm. Tomake the salad, roughly dice cu­cum­ber and cour­gette 1–2cm; peel car­rot, cut in half length­ways and slice 0.5cm; re­move core and seeds from cap­sicum and dice 1 cm. Place all in amedium bowl, toss with olive oil (if us­ing) just be­fore serv­ing and sea­son with salt. To serve, spoon 3⁄ cup cooked 4 co­conut rice per per­son onto plates and top with 1–2 beef skew­ers. Spoon over satay sauce and gar­nish with co­rian­der (if us­ing) and peanuts. Serve chunky salad on the side.

These skew­ers would be great cooked on the bar­be­cue, if the weather al­lows!

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