Asian made easy: part three

By | Category: Travel tips & opinions

Aussie chef, Bill Granger, is on a mission to make Asian cooking easy as his new book – Bill’s Everyday Asian – demonstrates. Today Bill lets us in on how to make Lamb cutlets with satay sauce

Memories of the myriad varieties of Asian food served in Singapore have been swirling around in my head while writing this book. This dish was inspired by their mutton satay which is one of the dishes I dream about the most.

2 teaspoons turmeric
½ teaspoon caster sugar
1 teaspoon sea salt
3 tablespoons light flavoured oil
12 French trimmed lamb cutlets
Small handful coriander leaves
Small handful mint leaves
Finely sliced red onion
Satay sauce (see recipe below)
Whisk the turmeric, sugar, sea salt and 2 tablespoons of the oil together in a shallow dish. Add the lamb cultes for three minutes on each side or until crusty on the outside and pink in the middle. Dress with the herbs and onion and serve with the satay sauce. Serves 4

Satay sauce
250ml coconut cream
1 tablespoon red curry paste
100g coarsely chopped dry roasted peanuts
1 tablespoon soft brown sugar
1 tablespoon tamarind paste

Heat half the coconut cream over medium-high heat in a small saucepan for 6-7 minutes or until the cream is split and most of the water has evaporated. Reduce the heat to medium, add the curry paste and fry, stirring regularly, for 1-2 minutes or until fragrant and the paste loses its rawness.

Add the remaining coconut cream, peanuts, sugar and tamarind paste and cook for 2-3 minutes until thoroughly combined but still saucy. Set aside.

Recipe from Bill’s Everyday Asian by Bill Granger (Quadrille, £20).


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