Serves: 8
Preparation time: 30 mins (plus minimum 12 hours to marinate)
Cooking time: 10 mins
Some say Indonesian, others say Malaysian. Some even Thai. Wherever its true origin, one thing that can be said for sure is that satay is as delicious cooked expertly by a street vendor meticulously fanning his charcoal as it is done on your home BBQ set up. This versatile recipe is done here with beef and lamb, but works equally well with chicken thighs.
The peanut sauce accompaniment is a must. If you are not keen on braving the BBQ do try this inside on a griddle pan.
You'll need to slice your meat into strips that are about 0.5cm thick and 10cm long. If you don't feel confident doing this, ask you butcher to do it for you.
Preparation time: 30 mins (plus minimum 12 hours to marinate)
Cooking time: 10 mins
Some say Indonesian, others say Malaysian. Some even Thai. Wherever its true origin, one thing that can be said for sure is that satay is as delicious cooked expertly by a street vendor meticulously fanning his charcoal as it is done on your home BBQ set up. This versatile recipe is done here with beef and lamb, but works equally well with chicken thighs.
The peanut sauce accompaniment is a must. If you are not keen on braving the BBQ do try this inside on a griddle pan.
You'll need to slice your meat into strips that are about 0.5cm thick and 10cm long. If you don't feel confident doing this, ask you butcher to do it for you.
| Ingredients 1kg beef – denver cut works well 1kg boned lamb shoulder 32 bamboo skewers Coriander sprigs and rice or noodles, to serve For the satay marinade 12 shallots, roughly chopped 2 large red chillies, roughly chopped 4 lime leaves, finely sliced 4 lemongrass stalks, finely chopped A thumb-sized piece of fresh ginger, peeled and finely sliced 6 garlic cloves, roughly chopped 30g fresh coriander, leaves and stalks, roughly chopped 8 tbsp kecap manis (Indonesian sweet soy sauce) 2 tbsp fish sauce 1 tbsp freshly ground black pepper 4 tsp coriander powder 1 tbsp turmeric powder 2 tsp chili powder 8 tbsp groundnut or vegetable oil 100ml water, approx | For the dipping sauce 100g unsalted peanuts 150ml kecap manis 100ml lime juice 100ml fish sauce 3 tbsp crispy fried shallots 15g fresh coriander, finely chopped 2 spring onions, finely sliced 1 red chilli, finely chopped |   |
Method
1. Place all the satay marinade ingredients except the water in a food processor and begin to blend. After 2 minutes, begin to add the water slowly until the mixture comes together in a rough puree.
2. Slice the meat into strips, about 0.5cm thick x 10cm long. Keep the beef and lamb separate, in different bowls
1. Place all the satay marinade ingredients except the water in a food processor and begin to blend. After 2 minutes, begin to add the water slowly until the mixture comes together in a rough puree.
2. Slice the meat into strips, about 0.5cm thick x 10cm long. Keep the beef and lamb separate, in different bowls
3. Combine the marinade evenly between the bowls of beef and lamb and mix well to coat evenly. Thread the meat onto the skewers. (Note: It's OK to fold the meat back onto itself as this will create little pockets to hold the marinade.) Place the beef and lamb skewers into separate ziplock bags – double them up in case of leakage. Place the skewers into the fridge to marinate for at least 12 hours, or up to 3 days.
4. An hour before you plan to serve, light the charcoal on your BBQ. Meanwhile prepare the dipping sauce. In a dry frying pan, toast the peanuts until golden. Allow to cool slightly, then finely chop or blend for 20–30 seconds in a food processor. Combine all the dipping sauce ingredients in a bowl, reserving some of the coriander, spring onion and chilli for garnish.
5. Once the fire has died down and coals are white and ready, grill the satay skewers for 8–10 mins, turning regularly to colour evenly all over. (You may need to do them in batches.) Some charred black bits here and there are great for extra caramelised flavour and texture! (Note: these can be cooked indoors under a hot grill, or on a griddle pan, for the same amount of time).
6. Once done, allow the satay skewers rest for a couple of minutes. Garnish with some sprigs of coriander. Serve with the dipping sauce alongside your choice of rice or noodles.
5. Once the fire has died down and coals are white and ready, grill the satay skewers for 8–10 mins, turning regularly to colour evenly all over. (You may need to do them in batches.) Some charred black bits here and there are great for extra caramelised flavour and texture! (Note: these can be cooked indoors under a hot grill, or on a griddle pan, for the same amount of time).
6. Once done, allow the satay skewers rest for a couple of minutes. Garnish with some sprigs of coriander. Serve with the dipping sauce alongside your choice of rice or noodles.
Recipe and photos by Mike Heywood, South London resident, regular customer, pork devotee, home chef and Instagrammer extraordinaire.
To see more stay tuned to this blog or follow Mike on Instagram @4TELIER
White Park beef farmed by John Lean, Tiverton; Dorset Down lamb farmed by Robert Hyde, Dorset. Meat dry-aged by The Butchery Ltd.
To see more stay tuned to this blog or follow Mike on Instagram @4TELIER
White Park beef farmed by John Lean, Tiverton; Dorset Down lamb farmed by Robert Hyde, Dorset. Meat dry-aged by The Butchery Ltd.
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