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Indonesian Beef Satay

Recipe by Alan Coxon

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These taste amazing and, what's more, only take ten minutes from start to finish. We're serving them with home-made beetroot chutney, which goes really well with the beef.

Serves 2 to 3

Ingredients

450g minced beef
1 tsp grated root ginger
1 stalk of lemon grass finely chopped
3 cloves of garlic, crushed
1 tbsp curry paste
1 tsp ground cumin
1 tsp ground turmeric
4 tbsp dessicated coconut
30ml fish sauce (nam pla)
1 tsp granulated sugar
20 skewers (soaked in water)
75g crunchy peanut butter
25g fresh breadcrumbs
A little sesame /peanut oil for cooking

Beetroot chutney

450g chopped onions
600ml spiced white wine vinegar
1.5kg cooked beetroot
2 tsp maldon salt
450g granny smith apples
450g white granulated sugar

To serve:

Naan breads, rocket, sour cream and chive dip

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Method

Mix all the above ingredients together thoroughly. Divide the mix into equal sized balls.
Roll out and thread around the soaked skewers. Place over hot grill or in a hot oven or pan and cook for 4 – 5 minutes turning constantly, the length of time needed to cook will depend on the size.
To make the chutney, place the onions in a pan with the vinegar, and bring to a simmer. Add the remaining ingredients and bring to the boil. Reduce the heat and cook gently until the chutney is thick. Pour into hot sterilised jars and store. Serve the satay with the chutney, naan breads and sour cream and chive dip.

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