We had a great Australia day. It was HOT HOT HOT but lucky for us we have a pool, and great friends to share it with! Pretty easy to picture - drinks all round (i enjoyed pimms ;) - very english), hottest 100 countdown (how can you not listen on australia day), bbq all fired up, delicious lamingtons (brought by our lovely friends - even had jam and cream YUM), i also made tropical nougat glacee..... the good life i tell ya!
So as you can see for lunch we bbq'd up some beef skewers. This recipe is Gary Mehigans from Good Chef Bad Chef. I love a satay and although I often make chicken ones using a super simple nigella recipe I thought i'd like to try something different. I marinated the beef the day before, cutting into strips which I though was a great idea. It meant you could skewer them on 'caterpillar' style.
For the sauce, i made it in the morning but I think it would have been better to make the day before - let the flavours develop. I also chickened on using 10 dry chillis and only used 5. But next time I will be braver as although it had a nice bite of spice it wouldn't have hurt with more. My only criticism of the sauce was the level of sourness was slighty off balance, i would reduce the tamarind next time.
Overall they were great, delicious on a hot day.
Please note if you wish to make this the web link for the recipe failed to mention ingredients added on the tv show - The recipe says cumin but actually he used coriander. both the marinade and the sauce contain a drizzle of kecap manis, and the sauce also has the spices (a teaspoon of ground fennel, coriander and tumeric).