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Welcome back to my "Food For All" series. My name is Pippa Kendrick, author of "The
Intolerant Gourmet" and in this episode I'm going to show you how to make glutton-free,
dairy-free, and egg-free, pork satay skewers.
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We begin by making the satay sauce and this is going to act both as a sauce to drizzle
on the finished skewers but also as a marinade so it does two jobs in one.
We place two table spoons of peanut butter (crunchy is preferable), into about 200 mils
of full-fat coconut milk and you want it to be full-fat rather than light because you
want it to be really thick and creamy. We put that over a medium heat and then literally
stir them together until the peanut butter is melted into the coconut milk and makes
a sauce. Once your peanut butter has melted into the coconut milk, take it off the heat
and leave it while you arrange your other ingredients.
So in here we have a mixture of a little bit of glutton-free, dairy-free, and yeast-free
stock powder. We have toasted sesame oil, we have some soft, light brown sugar, a generous
pinch of salt and about two tablespoons of boiling water.
What we're trying to recreate here is the kind of savory marmy tang that you get from
soy sauce that is so often in satay but we can't eat. So mix them together and this adds
a nice base note to your sauce and really helping it along. Then we've also got two
cloves of garlic and about a two inch piece of root ginger all grated together. You want
to stir those in . to your sauce there. Then we have some freshly chopped coriander and
one red chili (you can omit the seeds if you don't like it too hot). We finally chop those
and we're going to mix those in as well.
For a full list of ingredients just check the description box.
So stir them together to form a paste. It's really bright and fresh this sauce and actually
you can do this with chicken you don't have to do it with pork you could put it over prawns
or salmon it goes with lots of things. It's great for the summer you can have it as a
barbecue but its also really good it in winter as well- you can serve it with white masmaty
rice. It's one for all seasons. So we pour our peanut butter and coconut milk mixture
into the rest of the ingredients and then stir them together. This forms both your sauce
and your marinade. I'd set it aside for a minute or so just to let it kind of thicken
up slightly, cool down, and also kind of meld together. What I wouldn't do it put it in
the fridge because once the cool air sets in it will solidify the coconut milk and then
you wont have much of a sauce-more of a paste.
Here we have our cold sauce and also have our pork tenderloin which I cut into about
1 inch chunks and we pour half of the sauce over the top of the meat. We retain the other
half to use as a drizzling sauce or a dipping sauce later and then we just stir the meat
in with the marinade (making sure it gets well coated) and then were going to cover
and leave to marinate for somewhere between 30 minutes and 2 hours.
So here we have 8 pre-soaked bamboo skewers so they don't catch fire when you put them
into the grill or the barbecue. Then were going to take our marinated meat and do a
combination. We've got one big red pepper I've chopped into equal size chunks as the
pork and just do a couple of pieces of the pork and then another piece of the pepper
and thread up your skewers evenly about four or five pieces of pork per skewer until your
done.
So we've made up all of our skewers and we take the remaining marinade and drizzle it
over the top. For more recipes like these just click the subscribe button. Then its
onto the grill medium high heat for around 12 to 15 mins until the pork is just cooked
through but tender.
So our satay skewers are out from under the grill and they are nice and caramelized on
the edges and cooked through then we've got some spring onion I just chopped scatter it
over decorative purposes and also adds a nice pecan flavor. And then with the remaining
satay sauce you can either drizzle it over the skewers and service it on a board like
this or you can place it up and have little bowls of the satay sauce to dip into.
So here we have my simple satay skewers I hope you've enjoyed it and join me again for
another episode of my food for all series.
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