{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Sate Cooking

Pork , Beef, or Chicken Sate (for 4)

1 kg (2 lbs) Pork Fillet,Boneless Chicken Breast, or Beef Fillet.
2 tablespoons Sunflower Oil
1 recipe of Indonesian Sate Sauce.
Trim the Beef or Pork or skin the Chicken.
Cut into Chip sized julienne pieces.
Heat the Oil in a large pan until very hot.
Season the meat with salt and black pepper.
Stir and fry in the hot oil until browned on all sides.
Add the sauce to the pan and simmer gently until the meat is cooked through and tender. (This would depend on which meat used, roughly 10 mts.)

This can also be done with Monkfish in the same way but only needs a few minutes simmering.

For an excellent Vegetable Sate use one kg of mixed vegetables in place of the meat.Try using equal amounts of Potato, Celery,Carrot and Leek.
Peel the potato and Carrot, wash all the vegetables, and toss in hot sunflower oil.Then Roast them in a hot oven until they are tender and starting to blacken at the edges.Tip them into the sauce and heat through.

These are delicious served with rice or couscous.

Barbecue Sates.

Make a batch of the Sauce in the usual way.
Julienne the meat as in the previous recipe.
Marinade the meat in the sauce for 2 to 3 hours.
Remove meat from sauce and dab off any sauce that has stuck to the pieces.
Thread these on skewers and grill on the hot flame until thoroughly cooked through.
Bring the sauce to the boil and make sure it boils thoroughly to cook the meat juices. Pour this sauce over the skewered meats and serve.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef