Lamb Satay with Quick Satay Sauce [Serves 4]


There are many versions of this tasty peanut sauce. This one is very speedy and it tastes delicious.

Ingredients – Lamb Satay

1¾ lb Lamb, diced

¼ Cup Soy Sauce

2 Tbsp Honey

1 Tbsp Peanut Butter, creamy

1 Tsp Chopped Chilies

1 Tsp Minced Garlic

Cooking Instructions – Lamb Satay

1. Combine soy sauce, honey, peanut butter, chilies and garlic together.

2. Marinate and chill lamb in mixture between 1 to 12 hours.

3. Skewer the marinated lamb.

4. Reserve the marinade to use as a baste.

5. Grill satay for about 8min, turning and basting occasionally. 

Ingredients – Satay Sauce

200ml Creamed Coconut

4 Tbsp Peanut Butter, crunchy

1 Tsp Worcestershire Sauce

Tabasco Sauce

Cooking Instructions – Satay Sauce

1. Heat creamed coconut gently for 2min.

2. Add peanut butter

3. Stir until blended

4. Warm the mixture

5. Add Worcestershire and Tabasco sauce to taste.

 

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Miniature Crab Cakes with Mustard Mayonnaise


Some people find classic mayonnaise difficult to make, but this version couldn’t be easier. The essential thing is to have all the ingredients at room temperature. Be aware that this recipe contains raw eggs. If this is a concern, use bought mayonnaise instead.

Ingredients – Crab Cakes

½ Cup Red Bell Pepper, minced

1 Tsp Vegetable Oil

⅓ Cup Mayonnaise

1 Egg Yolk

1½ Tbsp Stone-Ground Mustard

1 – 2 Tsp Lemon Juice

¾ Tsp Dried Tarragon, crumbled

1 lbs Crab Meat, picked over

1½ Cup Panko

Melted Butter

Cooking Instructions – Crab Cakes

1. Sauté bell pepper in oil over medium high heat for 2min.

2. Whisk mayonnaise, egg yolk, mustard, lemon juice, tarragon, and bell pepper together.

3. Stir in the crab; season with salt and pepper.

4. Chill crab mixture, covered, for 1hr.

5. Preheat oven to 350°F.

6. Spread panko in even layer and toast for 10min.

7. Leave to cool.

8. Form slightly flattened rounds from teaspoons of crab mixture.

9. Coat gently with panko and chill for 2hrs.

10. Preheat oven to 450°F.

11. Drizzle ¼ Tsp Butter on each crab cake.

12. Bake for 15min.

Ingredients – Mustard Mayonnaise

1 Egg

1 Egg Yolk

1 Tsp Dijon Mustard

1 Lemon, juiced

¾ Cup Olive Oil

¾ Cup Sunflower Oil

Salt

Ground White Pepper

Cooking Instructions – Mustard Mayonnaise

1. Process the egg and egg yolk for 20 sec.

2. Add mustard, half the lemon juice, generous amount of salt and white pepper.

3. Process for 30 sec.

4. Keep the motor running, pour oils in steady stream.

5. Add remaining lemon juice and seasoning.

Salmon complemented by Watercress Cream [Serves 2]


The delicate green color of this cream sauce looks wonderful against pink-fleshed fish, such as salmon or sea trout. The flavor is complementary, too.

Ingredients – Salmon

Butter

2 Salmon Fillets

Salt

Ground Black Pepper

Cooking Instructions – Salmon

1. Butter steamer racks and place in simmering water.

2. Season salmon with salt and pepper.

3. Steam for 10min.

Ingredients – Watercress Cream

1 Bunch of Watercress

1 Tbsp Butter

1 Shallot, chopped

⅛ Cup Plain Flour

75ml Fish Stock, heated

75ml White Wine

½ Tsp Fish Sauce

75ml Single (Light) Cream

Lemon Juice

Salt

Cayenne Pepper

Cooking Instructions – Watercress Cream

1. Blanch watercress in boiling water for5min.

2. Drain and soak in cold water.

3. Drain and remove excess moisture.

4. Chop watercress finely.

5. Melt butter over medium heat.

6. Fry shallots for 3 – 4min.

7. Stir in flour.

8. Cook for 1 – 2min.

9. Remove pan from heat.

10. Stir in fish stock and white wine.

11. Bring to boil, stirring constantly.

12. Simmer for 2 – 3min, stirring occasionally.

13. Stir in watercress, fish sauce, and cream.

14. Season with salt, cayenne pepper, and lemon juice.