John Torode Satay Sauce Recipes

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PORK SATAY



Pork satay image

John Torode's version of skewered meat kebabs with Thai peanut sauce - authentic and fragrant

Provided by John Torode

Categories     Snack, Starter

Time 35m

Number Of Ingredients 10

400g lean pork steak , cut into strips
1 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp coconut cream
1 tbsp red Thai curry paste
1 tsp fish sauce
1 tbsp palm sugar
2 - 3 tbsp tamarind paste
140g roasted peanut , finely chopped
100ml coconut milk

Steps:

  • Soak 12 bamboo skewers in water while marinating the meat. Mix the meat with the soy sauce and sesame oil, and place in the fridge for at least 30 mins or up to 24 hrs.
  • In a saucepan, combine coconut cream and red curry paste, then cook for 5 mins on a low heat. Add the fish sauce, palm sugar, tamarind paste and chopped peanuts, cook for a further 5 mins, then add the coconut milk.
  • Heat the grill to high, thread marinated meat onto the soaked skewers and place on a baking tray. Grill for 5 mins on each side until golden brown and cooked through. Serve immediately with the satay dipping sauce.

Nutrition Facts : Calories 438 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.8 milligram of sodium

DUCK SATAY WITH PEANUT SAUCE



Duck satay with peanut sauce image

These flavoursome canapés add sophistication to finger food

Provided by John Torode

Categories     Canapes

Time 30m

Yield Makes 20

Number Of Ingredients 9

50g palm or dark brown sugar
100ml soy sauce
100ml Shaohsing wine or sherry
2 star anise
1 cinnamon stick
1 long red chilli , split down the centre
4 skinless duck breasts
200g peanut butter
4 tbsp vegetable oil

Steps:

  • Place the sugar, soy, Shaohsing or sherry, star anise, cinnamon, chilli and 100ml water into a pan. Bring to the boil, then remove from the heat and cool. Slice the duck into thin strips, about 5mm wide, and place in the marinade. Leave in the fridge overnight.
  • Remove the duck from the marinade. Pour 100ml of the marinade into a small pan along with the peanut butter. Finely chop half the marinated chilli, or pound to a paste using a pestle and mortar, and place in the pan. Cook over a low heat, letting it bubble for at least 5 mins. Add a little water if it starts to dry out. The sauce can be made up to 2 days ahead and kept in the fridge.
  • To cook the satay, thread the duck strips onto 20 wooden skewers that have been soaked in water for 1 hr. Mix 4 tbsp of the peanut sauce with the oil and brush all over the duck. Heat a griddle pan until really hot, then cook the duck for about 10 mins, turning until golden all over. You will have to do this in batches, so keep some warm in a low oven or make a day ahead and reheat in the oven. Serve with peanut dipping sauce.

Nutrition Facts : Calories 125 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.63 milligram of sodium

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