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Satay Camel Slaw

A mouthwatering, flavoursome dish to delight the senses.


  • Camel

  • 1 piece of Camel Porter house

  • Salt

  • White pepper

  • Lemon myrtle

  • Wooden skewers – soaked in water for 1 hour

  • Satay Sauce

  • 2/3 cups of crunchy peanut butter

  • 1 clove of garlic finely sliced

  • 1tsp grated ginger

  • 1 long red chili finely sliced

  • ½ cup of Coopers Pale Ale

  • 3 tsp of soy sauce

  • 1 tsp white sugar

  • 1/3 cup of coconut milk

  • 1 small onion or ½ a large one finely diced

  • Juice of half a lemon

  • 1 tbls of fresh coriander finely chopped to garnish and 1 tbls for the satay sauce

  • The Slaw

  • 1 Bok Choy – very finely slice the leaves and very finely slice the stalks lengthwise

  • ½ long Chinese radish – very finely julienned 7 – 8 cm long

  • 3 radishes - unpeeled but washed and very finely julienned

  • 1 ruby red grapefruit – segmented reserving all the juice for the mayo dressing – chop segments into small cubes

  • 10 mint leaves finely sliced

  • ¼ cup of cashews lightly crushed for garnish

  • For the dressing

  • ¾ cup of good mayonnaise

  • 1tbls white wine vinegar

  • 3 tbls of the ruby red grapefruit juice

  • 1 ½ tsp of castor sugar

  • Salt - pinch

  • White pepper – small pinch


  • Camel:

  • 1.

    Trim fat from camel porterhouse and carefully slice 2 – 4 mm thin slices and about 8 – 10 cm long.

  • 2.

    Thread each slice onto a skewer and season with salt, white pepper and lemon myrtle.

  • 3.

    Set aside until ready to cook.

  • Satay Sauce:

  • 1.

    In a pan over moderate heat add some peanut oil and when hot add the onion and cook until translucent.

  • 2.

    Add the garlic, chili and the ginger and cook for about 5 minutes stirring occasionally.

  • 3.

    Add coconut milk, beer and peanut butter and stir or whisk until well combined then add the soy and the sugar and stir then the lemon juice and finely the coriander.

  • 4.

    Spoon off any oil that rises to the top and if need be you can add a little water to thin the sauce out.

  • The Slaw:

  • 1.

    Combine Bok Choy, both of the julienned radishes, mint and half or so of the grapefruit segments into a large bowl and mix thoroughly.

  • 2.

    Add 4 – 6 tbls of the dressing and mix again.

  • 3.

    Put the slaw in a serving plate and garnish some more of the grapefruit and the cashews.

  • For the dressing:

  • 1.

    Combine all ingredients in a bowl and give them a good mix. Taste for seasoning and adjust as needed.

  • To serve:

  • 1.

    Cook the Camel skewers on a hot grill until cooked – just a couple of minutes each side.

  • 2.

    Arrange the cooked skewers around the slaw and drizzle with the satay sauce.

  • 3.

    Serve some of the satay sauce on the side for extra dipping.

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