Honey Recipes
Fish, Poultry and Meat
Honeyed Satay Sticks
Ingredients serves 4
Suggested Honey:AUSTRALIAN EUCALYPTUS
- 550g (1¼ lb) pork fillet
- 1 shallot, finely chopped
- 2 garlic cloves, crushed
- 5cm (2 inch) piece fresh root ginger, grated
- 15ml (1 tbsp) ground coriander
- 5ml (1 tsp) ground cumin
- 10ml (2 tsp) mild chilli powder
- 45ml (3 tbsp) Rowse clear honey
- 45ml (3 tbsp) sunflower oil
- 15ml (1 tbsp) soy sauce
- 150g (5oz) crunchy peanut butter
- juice 1 lime
- 100ml (3½ fl oz) coconut milk
- lime wedges and fresh coriander, to garnish
Method
- 1
- Cut the pork into 7.5cm (3 inches) long strips. In a shallow bowl mix together the shallot, 1 garlic clove, ginger, coriander, cumin, 5ml (1 tsp) chilli powder, 30ml (2 tbsp) honey, 30ml (2 tbsp) oil and soy sauce. Add the pork, toss together, cover and marinate for 1 hour.
- 2
- Thread the meat, folding it backwards and forwards on to metal or soaked wooden skewers. Cook over a moderate heat for 8-10 minutes, turning frequently.
- 3
- For the satay sauce, heat the remaining oil, garlic and chilli powder in a small pan until sizzling. Stir in the peanut butter, remaining honey, lime juice and coconut milk with 60ml (2 fl oz) water. Stir well to combine. Keep warm and serve with the satay sticks.