Marinated Beef with Satay Sauce, Cucumber Relish……and a little mouse
Turn away if you are mouse squeamish but I just have to share my Horrific weekend experience. I have been intending for months to get out into the garden to get it summer ready (eternal optimist) and finally got out there this weekend. Feverishly working away pulling over-grown weeds and raking dead leaves out of flower beds, finally making my way to my little raised vegetable bed. I keep it covered with netting pegged with bamboo to keep the blasted cats out and was hard at work pulling it all out of the bed when something hit me on the chest and tumbled down to my feet…. A MOUSE (shudder) almost as terrified as me, now clinging to a bamboo I had pulled out. When I finally stopped dancing around the garden, shuddering all the while, I called for help….NOTHING! My amused husband looking on from upstairs eventually coming down to observe while I tried to whoosh it into the under growth. Clearly the damm cats have forgotten their heritage and I have now banned Eva from giving them scraps as hunger might encourage them to revert to their nature and keep the mices away.
Recovery from the shock was helped by this delicious beef satay Neven Maguire recipe, so tender it was melt in the mouth and the chunky satay keeps in the fridge & works equally well with chicken, pork or stirred into noodles for a tasty quick dish. Please do make the cucumber relish as it goes amazingly with the beef. Overall an amazing tasty healthy dish guaranteed to please. Mice optional…..
3 garlic cloves mashed and crushed
2 fl oz pineapple juice, light soy sauce
1 fl oz kecap manis (Like a sweet thai ketchup available Asian markets)
4 tsp caster sugar
1 tsp chinese five spice
500gr sirloin or rump steak cut into slim 2″ long pieces
Wooden Skewers to cook and serve
Tip skewers into cold water for a few minutes to ensure they don’t catch fire on the barb q or in the oven
Mix all the marinade ingredients and tip in the meat.
cover and chill until use – I did over night, at least 3 hours is needed.
2 tbsp rapeseed oil
1 small onion finely diced
1/2 red pepper cored and diced
2 cloves of garlic crushed
1″ piece of garlic chopped and crushed
150ml coconut milk
4oz crunchy peanut butter
2fl oz sweet chilli sauce
2fl oz soy sauce
2 tbsp kecap manis (if you have it)
2oz toasted peanuts
Heat oil in a medium pot, add the garlic, onion, pepper and ginger.
Sweat gently for about 5 minutes – stir from time to time to prevent any catching.
Add coconut milk, peanut butter, soy, chilli sauce, coconut milk and water.
Stir well to combined, Bring to the boil and then gently simmer for about 10 minutes until it has thickened and reduced a little.
1/2 cucumber, peeled deseeded and chopped into cresent slices
1 small shallot finely sliced
1 small red chilli juilienned – include seeds if you are brave!
4 tbsp white wine vinegar
2 tbsp sugar
4 tbsp water
Combine the vinegar, water sugar and salt. Bring to the boil, remove from the heat and stir to dissolve the sugar. Cool then add all the rest of the ingredients.
Mix and set aside for the flavors to mingle .
Thread the meat onto 6 skewers
Heat barb Q or griddle pan and cook for about 6 minutes turning occasionally until done to your liking.
You can use the rest of the marinade to brush over them while they are cooking.
Arrange the skewers on serving plate and serve with Satay and Cucumber relish as well as some egg noodles if liked.