15
Beef Skewers with Satay Dipping
Sauce
(Makes approx 24 skewers)
1 kg rump steak
2 tablespoons soy sauce
1 teaspoon sesame oil
1 clove garlic, crushed
1 tablespoon grated fresh ginger 24 small wooden
skewers
Satay Sauce:
1 cup crunchy light peanut butter
½ cup water
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon sweet chilli sauce (no seed variety)
1 clove garlic, crushed 1 teaspoon palm sugar
1. Trim fat from steak and cut into 2 cm cubes.
Combine steak with soy, sesame oil, garlic and
ginger in a large bowl. Refrigerate for several
hours or overnight.
2. To make satay sauce, combine all ingredients in
a small saucepan. Cook, over a low heat until the
ingredients come together and thicken slightly.
Tip: If making sauce in advance and then reheating,
you may need to add a little water to thin the mixture
down.
3. Preheat the BBQ on MAX for 10 minutes. Thread
meat onto skewers.
4. Cook skewers on grill plate until browned all
over and just cooked through. Brush with a
small amount of the peanut sauce before serving
if desired or leave plain and serve sauce as a
dipping sauce.
Spicy Middle Eastern Chicken
Skewers
(Serves 4)
750g thigh fillets
1 tablespoon lemon juice
1 tablespoon Moroccan seasoning spice mix 1
clove garlic, crushed
2 tablespoons olive oil 12 small wooden skewers
1. Trim fat from thigh fillets and cut into bite size
pieces.
2. Combine remaining ingredients in a large bowl.
Refrigerate for several hours or overnight.
3. Pre heat the BBQ on MAX for 10 minutes.
4. Thread chicken onto skewers. Cook skewers on
grill plate, turning until chicken is browned and
cooked through.
Serving suggestion: Serve chicken with a cucumber
mint dipping sauce.
Steamed Salmon Parcels
(Serves 4)
4 x 180g Atlantic salmon fillets
1 stalk lemon grass, white only, chopped finely
4 eschallots, sliced thinly
¹⁄³ cup coriander leaves
1 large red chilli, seeded and sliced 2 cloves
garlic, crushed
2 teaspoons grated fresh ginger
½ cup coconut milk Sea salt
Freshly ground black pepper 1 tablespoon peanut
oil
4-6 baby bok choy, quartered Steamed jasmine
rice, to serve
1. Preheat the BBQ on MAX with the lid on for 10
minutes.
2. Combine the lemon grass, eschallots, coriander,
chilli, garlic, ginger, coconut milk, salt and pepper
in a bowl and mix well.
3. Place each piece of salmon on four individual
pieces of aluminium foil. Divide the coconut
mixture evenly over the tops of the salmon. Fold
each piece of foil up to make 4 sealed parcels.
4. Place parcels on the BBQ with the lid on for
about 12-15 minutes or until cooked as desired.
Remove from heat.
5. Heat oil on flat side of the BBQ and quickly cook
bok choy until just wilted; season with salt and
pepper.
6. Serve salmon with bok choy and steamed
jasmine rice.