Pork Satay with Peanut Sauce
Main course - 2-3 portions
20 minutes (+15 min to marinade) + 12 minutes convection oven
2 cloves garlic, crushed
2 cm fresh ginger root, grated or 1 teaspoon ginger powder
2 teaspoons chili paste or hot pepper sauce
2-3 tablespoons sweet soy sauce
2 tablespoons vegetable oil
400g lean pork chops, in cubes of 3 cm
1 shallot, finely chopped
1 teaspoon ground coriander
200 ml coconut milk
100 g unsalted peanuts, ground
1.
Mix half of the garlic in a dish with the ginger, 1 teaspoon hot pepper
sauce, 1 tablespoon soy sauce, and 1 tablespoon oil. Mix the meat with
the mixture and leave to marinate for 15 minutes.
2.
Preheat the convection oven to 428
°F
3.
Put the marinated meat onto the wire rack and put them into the
convection oven. Set the timer to 12-14 minutes and roast the meat until
brown and done. Turn once while roasting.
4.
In the meantime, make the peanut sauce: heat 1 tablespoon oil in a
saucepan and gently saut
é
the shallot with the remainder of the garlic.
Add the coriander and fry for a short time more.
5.
Mix the coconut milk and the peanuts with 1 teaspoon hot pepper sauce
and 1 tablespoon soy sauce with the shallot mixture and gently boil for
5 minutes, while stirring. If necessary, add a little bit of water if the
sauce gets too thick. Season to taste with soy sauce and hot pepper
sauce.
Mediterranean Chicken Nuggets
Main course - 4 portions
20 m 20 minutes convection oven
2 slices stale white bread, in pieces
1 tablespoon (spicy) paprika powder
1 tablespoon olive oil
