Being the benefactors of all things beautiful, bold and brazen we would like to finish January off by reminding you about our design service here at Charcoal Interiors.
BEEF SATAY WITH PEANUT SAUCE
Since its been so humid here in Brisbane (but hey its Summer!) we have been doing a lot of barbecuing over the past few weeks. Its nice to cook outside and saves the kitchen area from heating....ours is like a sauna at the best of times. Our back deck is in line with our neighbours...about 4 of them...and we all seem to have the same idea at dinner time...cooking the barby with a glass of red or white in hand. You just have to love Summer! So, of an evening theres this big long line of back decks and people barbecuing and imbibing and lots of yelled greetings...cheers! So much fun and of course another reason why we just love Summer so much...even President Obama enjoys the outdoor delights of the barbecue!
Image via White House Domain
This weeks recipe is all about Barbecuing and simple, satisfying and tasty food. I first discovered the beef satay in Indonesia years ago and had to get my hands on the best authentic (yet easy...who wants to be standing over a mortar and pestle forever....?) beef /chicken satay recipe. This one has been my favourite to date because it pretty much replicates the flavours from afar, yet its still quite easy to prepare. We are having this dish tonight and I just prepared the day before and popped in the fridge ready for cooking.
Image via pdphoto.org
2 cloves garlic
1 onion finely, chopped
1 stalk of lemongrass (soft part only), finely sliced
2 teaspoons brown sugar
3 teaspoons lemon juice
3 tablespoons tamarind juices (take a walnut-sized piece of tamarind and soak for 20 minutes in boiling water. Squeeze the pulp to get all flavour)
2 tablespoons soy sauce
500g rump steak – cut into 2-3cm dice
Skewers - soaked overnight
1 tablespoons tamarind pulp
2 tablespoons boiling water
3 cloves garlic, chopped
1 fresh red chilli, finely chopped
250g raw peanuts
75g brown sugar
1 cup coconut milk
Salt - We used our Port Willunga Fine Foods Desert Lime Salt