Recipes (continued)
Beef Skewers with Satay | Makes approx |
Dipping Sauce | 24 skewers |
1 kg rump steak
2 tablespoons soy sauce
1 teaspoon sesame oil
1 clove garlic, crushed
1 tablespoon grated fresh ginger
24 small wooden skewers Satay sauce
1 cup crunchy light peanut butter ½ cup water
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon sweet chilli sauce (no seed variety)
1 clove garlic, crushed
1 teaspoon palm sugar
1.Trim fat from steak and cut into 2 cm cubes. Combine steak with soy, sesame oil, garlic and ginger in a large bowl. Refrigerate for several hours or overnight.
2.To make satay sauce, combine all ingredients in a small saucepan. Cook, over a low heat until the ingredients come together and thicken slightly.
Tip: If making sauce in advance and then reheating, you may need to add a little water to thin the mixture down.
3.Preheat Kettle BBQ on SuperSear for 10 minutes. Thread meat onto skewers.
4.Cook skewers on hot ribbed or flat plate until browned all over and just cooked through. Brush with a small amount of the peanut sauce before serving if desired or leave plain and serve sauce as a dipping sauce.
Spicy Middle Eastern |
|
Chicken Skewers | Serves 4 |
750g thigh fillets
1 tablespoon lemon juice
1 tablespoon Moroccan seasoning spice mix
1 clove garlic, crushed
2 tablespoons olive oil
12 small wooden skewers
1.Trim fat from thigh fillets and cut into bite size pieces.
2.Combine remaining ingredients in a large bowl. Refrigerate for several hours or overnight.
3.Pre heat Kettle BBQ on SuperSear for 10 minutes.
4.Thread chicken onto skewers. Cook skewers on hot ribbed or flat plate, turning until chicken is browned and cooked through.
Serving suggestion: Serve chicken with a cucumber mint dipping sauce.
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