Spiced Beef Satés

I was lucky enough to find a packet of thin sirloin steaks in Tesco, which were perfect for this dish. You need a reasonably good cut of meat, but it doesn't matter if you cook it in strips as I did, or cubes. If you haven't got tamarind powder, you can use lemon juice instead.

Serves 3

550g sirloin

1 tsp coriander seeds

1 tso cumin seeds

1 tsp tamarind powder

1 small onion

2 garlic cloves

1 tbsp sweetener

1 tbsp dark soy sauce

If you are using the thin slices, cut the beef in one inch width and the length of the steaks. You basically want long, thin strips of meat to thread on to skewers. Alternatively, cut the meat in 1 inch³ cubes.

Dry fry the spices until they are fragrant and beginning to brown, then grind them to a course powder. Put the onion, tamarind powder, sweetener, soy sauce a 3 tablespoons of water in a food processor and blend well. Mix with the spices and place in a bowl with the beef. Toss well together and leave for at least an hour to marinade.

Thread the meat strips on skewers in a concertina fashion and grill until cooked through, basting with the marinade as it cooks.

Indonesian satés are usually served with a peanut sauce, but I served mine with Sambal Kecap (spicy onion dip), Sambal Kol Kembang (spiced cauliflower), lettuce and potatoes (as my dad doesn't like rice). 

 

Beef Kebabs with Bloody Mary Sauce

Serves 2

1 syn on Extra easy

2 rump steaks, cubed

1 tbsp red wine vinegar

1 tsp Worcestershire sauce

1 green pepper, cut into squares

1 onion, cut into squares

1 red onion, cut into squares

200ml passata

1-2 tsp Worcestershire sauce

½ tsp English mustard

2 tsp sweetener

1 tbsp Vodka

Marinate the steak in the red wine and Worcestershire sauce for at least 30 minutes, then thread on to skewers with the pepper and two types of onion. Grill on a high heat for 5-7 minutes on each side until cooked to your liking.

Meanwhile, heat the passata in a saucepan, and add the Worcestershire sauce, mustard, sweetener and vodka. Stir well to ensure the mustard has been fully incorporated, otherwise you could be in for a shock later with a mouthful of mustard.

Drizzle some of the sauce over the kebabs and serve the rest in a sauce boat. Serve with salad or potatoes of your choice. 

 

Lamb Shish Kebabs with Apple Slaw

As I always seem to have trouble finding extra lean minced lamb, I usually end up mincing my own. I have one of these old fashioned hand mincers, but it works a treat.

Zaatar is a middle eastern herb mix which includes sesame seeds. If you can't find zaatar, you can leave it out completely, and deduct one syn. I was unable to confirm the syn value for it, but have counted it as 1 syn for sesame seeds.

Serves 2

2 syns on Extra Easy

For the kebabs

300g extra lean minced lamb

1 tsp ground ginger

1 tsp ground cinnamon

2 tsp ground cumin

salt and pepper

1-2 tsp zaatar

For the apple slaw

½ small white cabbage

1-2 carrots, depending on size

1 small onion

1 apple

4 tbsps extra light mayonnaise

4 tbsp fat free plain yogurt

For the Harissa swirled yogurt

1 tub of fat free natural yogurt

1-2 tsp harissa paste

Mix together all the ingredients for the kebabs except the zaatar, and form into little sausage shaped sticks. Roll in the zaatar to coat. Bake on a greased oven tray for 15-20 minutes until cooked through and nicely browned.

Meanwhile make the slaw by grating the carrots and apple; and finely slicing the cabbage and onion. Mix the mayonnaise and yogurt together and add water, a little at a time, until the runny consistency has been achieved. Stir into the slaw.

Swirl some harissa through the yogurt and serve with the kebabs. I usually make my own harissa paste – it is a lot of work and very fiddly, but so worth the effort, as the taste is far superior.