Beef Kebab Laced With A Spicy Satay Sauce….

By Simon  , ,   

January 21, 2015

What a winner, a perfect sharing plate of prime beef fillet, marinated in a spicy peanut sauce, grilled over a hot heat, totally moorish, as a home cook my heart sings, as the food is devoured in front of my eyes..... ūüôā

  • Prep: 20 mins
  • Cook: 5 mins
  • Yields: 1

Ingredients

1 Small handful Szechuan Peppercorns

400 Grams Salted Peanuts

1 tsp Freshly milled black pepper

1 tsp Onion salt

1 tsp Garlic granules

1 tsp Ground ginger

1 tsp White pepper

1 tsp Paprika

1 tsp Chilli powder

1 tsp Cayenne pepper

1 Medium Chicken stock cube

1 Medium White onion

6 Medium Plump garlic

1 Chunk Fresh ginger

2 Small Chillies 1 red 1 green

1 Medium Green bell pepper

1 Handful Spring onion & stem

1 Kg Beef fillet

500 Grams Ripe various tomatoes

1/2 Medium Red cabbage

1/2 Medium White cabbage

1 Medium Red onion

1 Medium Cucumber

1 Handful Lemon wedges

1 Sprig Extra virgin olive oil

Scattering Sea salt & freshly milled black pepper

Directions

 

Around 1 hour before you start, soak plenty of  wooden skewers in  cold water.

Very finely slice the beef, flatten slightly with the flat side of your knife, then place on a plate. Cover and place in the fridge until needed.

To make the marinade, into a liquidiser add the peanuts and spices. Crumble in the stock cube, then blitz for 5 to 10 minutes to a rough paste, stopping and stirring the mixture from time to time.

Peel and roughly chop the onion, garlic and ginger. Trim and deseed the chillies and pepper, then roughly chop. Trim and roughly chop the spring onion. Add it all to the liquidiser and blitz until smooth.  Turn the beef in the marinade until well coated, then thread 4 to 5 slices onto each soaked skewer. Place on a tray, cover and pop in the fridge to marinate for around 3 hours.

To make the salad, finely slice the tomatoes, then trim and finely shred the cabbage. Peel and finely slice the onion, then finely slice the cucumber. Place into a large bowl with a squeeze of lemon juice, a drizzle of extra virgin olive oil and a pinch of salt and pepper.

Preheat a large griddle pan over a medium-high heat. Drizzle the skewers with a little olive oil, then place on the griddle in batches for 1 to 2 minutes, or until beautifully gnarly and golden, turning regularly.  Drizzle over a little extra virgin olive oil, then serve with the salad and extra lemon wedges for squeezing over.  Let the feast begin.........

 

 

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