Tonight's Supper: 26 January 2014

Pork satay with coriander and peanut sauce

Satay skewers:

• 2 cloves garlic, finely chopped
• 1 red chilli, seeded and finely chopped
• 1 shallot or 2 spring onions, finely chopped
• 2.5ml ( tsp) ground cumin
• 2.5ml ( tsp) ground coriander
• 30ml (2 tbsp) light soy sauce
• 60ml (4 tbsp) coconut milk
• 30ml (2 tbsp) peanut oil
• 400g pork loin, sliced

Peanut sauce:

• 150g unsalted peeled peanuts
• 200ml coconut milk
• 30ml (2 tbsp) peanut butter
• 2.5ml (½ tsp) curry powder
• Juice and zest of 1 lemon

In a bowl, mix together the garlic, chilli, shallot, cumin, coriander, soy sauce, coconut milk and oil. Add the pork strips, turning to coat, and marinate for at least 2 hours.

For the sauce, toast the peanuts in a pan without fat. Leave to cool, then finely crush in a mortar. In a pan, bring the coconut milk, peanut butter and curry powder to the boil.

Stir in the crushed peanuts, lemon juice and zest and boil for around 5 minutes, stirring occasionally. Leave to cool completely.

Take the meat out of the marinade and thread onto 16 wooden skewers, folding to resemble waves. Grill for approximately 8 minutes, brushing from time to time with the marinade. Serve with the peanut sauce.