Beef and pork satay sticks

Method

1. Cut the pork and beef into 1cm dice. Push the cubes onto the soaked bamboo skewers, only covering half of the skewer with meat.

2. Mix together all the marinade ingredients. Place the kebabs in a shallow dish and pour over the marinade. Cover the dish with cling film and leave to marinate overnight if possible.

3. To make the sauce, blend the peanut butter with the garlic and coriander in a food processor or liquidizer.

4. In a separate jug, mix the soy sauce, sake, chilli oil and coconut milk. With the blender running, pour the mixture slowly into the blender until the sauce is thick, but not set like peanut butter. If the sauce is too thick, loosen it with a tablespoon or so of water.

5. Brush the marinated kebabs with olive oil and grill or barbecue for 6-8 minutes, until cooked through.

6. Serve with the peanut sauce for dipping.

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Ingredients

450g pork, or beef fillets

For the marinade

6 tbsp Soy sauce
6 tbsp Teriyaki Sauce
1 garlic clove, crushed
1 cm finely chopped fresh ginger root
1 tsp chopped coriander

For the peanut sauce

225g crunchy peanut butter
3 garlic cloves, crushed
15g fresh coriander leaves
50ml Soy sauce
2 tbsp Saké, Japanese
0.5 tsp chilli oil
120ml coconut milk

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