The project continues with Clare Ferguson’s cookbook Barbecue – From Skewered Prawns to Hot Beef Satays.[hr] [row_fluid][span4] [/span4][span8] As it would happen the page I had tagged contained 2 recipes, one for beef and one for potatoes. I decided to make them both.
[/span8][/row_fluid] [hr] [row_fluid][span4] [/span4][span8] I started with the potatoes. I parboiled new potatoes until they were tender. For those who don’t know what parboiling is (up until a few months ago I had never heard this term), it means partially cooking something in boiling water but removing it before it is cooked all the way through. It gives foods that take a long time to cook a head start.
[/span8][/row_fluid] [hr] [row_fluid][span4] [/span4][span8] The recipe states that if you can do this first step the day before and refrigerate until the next day. Then thread the potatoes onto metal skewers and brush with a butter/honey/olive oil combination. The skewers are grilled for 5-7 minutes per side and basted with more of that butter/honey/olive oil stuff. When done they are sprinkled with green onion and salt.
The next day I made the recipe for Hot Beef Satays with Herbs. I cut a pound of sirloin into 1″ cubes. I mixed up the marinade which consisted of coconut milk (the recipe called fro coconut cream but I gave up trying to find that after visiting several stores), soy sauce, brown sugar, thinly sliced lemongrass, thinly sliced chile peppers, garlic, and grated ginger. I poured half of the marinade in a bag with the cubed sirloin and reserved half for basting. The recipe called to let it marinate for 5 minutes – which seemed not long enough for me so I let it marinate for about a half hour. Then I threaded the meat onto skewers and grilled for 2-3 minutes, turned the skewers, basted with the reserved marinade, grilled another 2-3 minutes, turned, basted and cooked a final 2-3 minutes. It was then suppose to be sprinkled with torn basil but in my rush to get food to the table I forgot to add it…which seems to be a typical occurrence for me…many times after eating I find a little dish of chopped herbs on my cutting board ready to be added to a meal I have already eaten.[hr]
The Verdict: I would have liked if the potatoes were a bit crispier – by wording in the recipe I believe that is how they were suppose to turn out. Also I found the honey sweetness a bit out there, but as I am have stated before I am not really a sweet person (well I don’t like sweet food, I am actually a really nice person, self proclaimed). Other dinner guests did not mind the sweetness – overall while I may use the concept of this recipe again I will definitely switch up the sauce to something spicy instead of sweet. As far as the beef satays go – they were ok – not as flavorful as I was hoping – I really wanted the lemongrass to infuse into the beef which it really didn’t. I do wonder if I was able to find the coconut cream if that would have made a huge difference and made it more flavorful – I kind of think not. The sirloin used was the same sirloin I picked up for this post so if I were looking for a grilled sirloin recipe I would go with that one.
Also the serving sizes in the recipe seemed pretty off. The recipe for the beef skewers was for 8 servings. I halfed the recipe and was lucky only 3 of us were eating because we ate all but 2 cubes of beef. There is no way that could have served 4!