Satay Beef

As promised in the previous pecan pie recipe, I suggested that I would provide you with the "Satay Beef" recipe provided by John, the father of my friend who just turned 40. These satay's were absolutely delicious and were gobbled up quickly. The picture below shows some of the satay's made (in the raw form). We were too eager to eat them to get a picture of them cooked. lol.

Satays or Sartees

The ingredients for this recipe are just a guide. You can add or subtract from what is written, or substitute some of the ingredients. For instance, chili paste was used instead of birdseye chillies at the BBQ last weekend. Also, we did not worry about onions or capsicums.

¾ of a whole garlic
1 cubic inch of green ginger [25mm x 25mm x 25mm]
½ teaspoon of mixed herbs
½ cup of soy sauce
½ cup teriyaki barbeque marinade
1 heaped desert spoon of Gravox
3 desert spoons of hot Madras curry powder
2 level desert spoons of Tabasco sauce
6 Birdseye chilies
1 level desert spoon of barbeque spice
3 level desert spoons of Bonox
3 heaped desert spoons of sugar dissolved in ½ cup of water
Lean beef diced into ½ inch cubes [12mm x 12 mm x 12 mm]
Cooking oil

Method

Finely chop garlic and green ginger. Add all other ingredients and then cubed meat.

Cover using cooking oil. Leave for 24 hours, stirring occasionally.

Soak some bamboo skewers in water for about 20 minutes or more prior to threading meat onto the skewers. Leave room for a handle on the skewers for use whilst cooking and eating.

Cut up pieces of onion and capsicum etc. can be alternated between pieces of meat if desired.

Cook on a barbeque hot plate, over a grill, or even in a frying pan. Bon appetite!

Peacan Pie Delight

Peacan Pie is a favourite of mine and this dish always receives great compliments by those that try it. Today I helped celebrate a 40th birthday party of a good friend of mine and I supplied the Peacan Pie for his birthday cake. I think that this recipe came from a women's weekly book, but I am not sure exactly.

Ingredients:

1 cup of plain flour
90 grams of butter
2 tablespoons of water

Filling:
3 eggs, lightly beaten
3/4 cup of glucose syrup
1 cup of brown sugar, firmly packed
30 grams of butter, melted
1 and 1/4 cups (125g) of peacan nuts

Sift flour into bowl, rub in butter. Add enough water to make ingredients cling together. Press dough into ball, Kneed gently on lightly floured surface until smooth; cover, refrigerate 30 minutes.

Roll dough on lightly floured surface large enough to line 24cm round loose-based flan tin. Lift pastry into tin gently, ease into side, trim edge. Place tin on oven tray, line pastry with paper, fill with beans or rice. Bake in moderately hot oven 10 minutes, remove paper and beans, bake further 10 minutes or until pastry is lightly browned; cool.

Pour filling into pastry case, bake in moderately slow (180 deg C is what I use) oven 55 minutes, or until set; cool.

Filling:

Combine eggs, glucose syrup, sugar, butter and nuts in bowl; mix well.

Serves 6-8

Note: To save time, I often just buy sweet short crust pastry from the shops. That way, all you need to do is the filling , place it in the shell and then bake it for 55 minutes. Do not bake the pastry beforehand.

I also had some tasty satays that were made by the father of my friend. He told me that he is happy for me to post the recipe for that, so I shall do that soon.