User Manual

Poultry and meat 87
Satay kebabs [Index: ]
MCRC00902408_BO_Satespiesse-015_F39MCRC00918105_SE_Satespiesse-009MCRC00900730_NF_Satespiesse-014_RZ0MeatVealPreparation methodsGrillingRecipe categoriesMeat
For 6 servings
Universal pan
SAUCE:
200 g salted peanuts
1 tsp chilli salt
1 tsp honey
30 g hoi sin paste
30 g brown sugar
60 ml soy sauce
50 ml lemon juice
200 ml veal stock
MEAT:
900 g veal loin
IN ADDITION:
Metal skewers or wooden skewers
Per serving
392 kcal, 8 g carbs, 22 g fat, 42 g protein, 0,7 BU
PREPARATION
1. Purée all ingredients for the sauce in a blender or using a food processor.
2. Rinse the veal briefly under cold water and pat dry with kitchen towel. Cut into cubes of
approx. 3 cm; there should be 6 pieces of meat per skewer. Marinate the meat with a little sauce and
chill for at least 2 hours.
3. Slide the pieces of meat onto the metal skewers and grill as indicated.
4. In the meantime, heat the remaining sauce on the hotplate and simmer for approx. 10 minutes.
5. Serve the satay skewers together with the sauce.
Setting procedure:
Grill, large area
250 °C
Grilling time: 25-30 minutes
Tip:
You can also try using
different types of meat, such as pork or turkey
breast.
You should soak wooden skewers in water for at
least 1 hour. To do this, place the wooden
skewers in a large basin of water. Weigh the
skewers down with a heavy object, such as a
bowl.