Recipe: 4x satay galore
If there’s one thing that, in my opinion, shouldn’t be missing from the BBQ, it’s satay. Lamb satay, chicken satay, pork satay, beef satay—preferably all at once. So: 4x satay galore for the ultimate satay feast.
1. Lamb satay
Ingredients:
- 600 g lamb shoulder, cut into 1.5 x 1.5 cm cubes
For the marinade:
- 150 ml sweet soy sauce (ketjap manis)
- 2 garlic cloves, crushed
- 1 shallot, finely chopped
- 1⁄2 tsp galangal
Method
Mix all the marinade ingredients, pour into a plastic bag, add the lamb, tie it closed and massage the marinade into the meat. Place in the refrigerator and marinate for at least 2 hours, preferably longer. Thread onto satay skewers. Grill the skewers for 5–7 min. in a hot grill pan or on the hot zone of the BBQ. Turn regularly.
2. Japanese yakitori
Ingredients:
- 600 g chicken thigh meat or chicken breast, cut into pieces
- 1⁄2 bunch spring onions, cut into pieces of approx. 8 cm
- sesame seeds, white or black, for serving
For the marinade:
- 4 tbsp Chinese rice wine (Shaoxing), dry sherry or sake 50 ml Japanese rice wine (mirin)
- 50 ml Japanese soy sauce (shoyu)
- 1 tbsp brown sugar
- 1 garlic clove, crushed
- 2 cm ginger, grated
- pinch of freshly ground black pepper
Method
Mix all the marinade ingredients in a bowl. Pour half of the marinade into a saucepan. Add the chicken to the remaining marinade and mix well. Cover and refrigerate, allowing it to marinate for at least 1 hour.
Bring the remaining marinade to the boil. Simmer gently for approx. 15 min. The sauce will thicken a little more as it cools. Remove the chicken from the marinade, pat dry with kitchen paper and thread onto satay skewers, alternating with folded spring onion. The leftover marinade can no longer be used.
Brush the yakitori with the sauce, drizzle with a little oil and place on a hot BBQ, grill pan or tabletop grill. Turn regularly and brush with more sauce each time. Make sure they do not burn. The yakitori will be cooked after approx. 5 min. Sprinkle with sesame seeds and serve.
3. Thai beef satay with dipping sauce
Ingredients:
- 600 g steak, cut into 3 x 4 cm cubes
For the marinade:
- 150 ml sriracha (Thai chilli sauce) juice of 2 limes
- 30 ml fish sauce
- 15 g coriander, finely chopped
Dipping sauce:
- 100 ml rice wine (mirin)
- 60 g light brown sugar or palm sugar
- 4 tbsp sesame oil
- 50 g cucumber, peeled, deseeded and cut into tiny cubes
- 1 red chilli, cleaned, deseeded and cut into tiny cubes
- 1 carrot, finely grated 20 g peanuts, finely chopped
Method
Mix all the marinade ingredients well in a bowl. Add the meat cubes, cover and marinate in the refrigerator for at least 2 hours. Thread the cubes onto skewers.
Grill the satay for 6 min. (depending on whether you like it rare, medium or well done) in a hot grill pan or on the hot zone of the BBQ, turning regularly.
For the dipping sauce: Heat the rice wine with the sugar in a saucepan and stir until the sugar has dissolved. Add the sesame oil. Allow to cool completely, then stir in the chilli, cucumber, carrot and peanuts.
4. Pork satay
Ingredients:
- 600 g pork tenderloin or pork neck, cut into 2 x 3 cm cubes
For the marinade:
- 250 ml sweet soy sauce (ketjap manis)
- 1 red chilli, cleaned and finely chopped
- juice of 2 limes
- 2 shallots, finely chopped
- 4 garlic cloves, crushed
- 2 cm ginger, grated
- 1 tbsp peanut oil
- light brown sugar, to taste salt, to taste
Method
Mix all the marinade ingredients and add the meat. Refrigerate for at least 2 hours, preferably longer. Thread the meat onto skewers. Grill the skewers for 5–7 min. in a hot grill pan or on the hot zone of the BBQ, turning regularly.
Title: Grilled and roasted
Author: Marjolein Rosendaal, Anya van de Wetering and Bella Thewes
Publisher: Terra Lannoo
Price: €26.99
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