Beef Satay
Meat on a stick. Anything beefy that can be eaten with your fingers and dragged through tangy-spicy peanut sauce I’m on board with. This is what happened recently when I dug through the deep freeze in search of something that could be cooked quickly. Occasionally I have a flash of insight, picking up beef when it’s on sale and quickly hacking it up and freezing it in a bag of marinade while we unload the groceries. A marinade can be anything, really – often I just go to town with an open fridge, pouring in OJ, soy sauce, sesame oil, ginger and garlic, something sweet like honey or brown sugar, something acidic like lime juice or balsamic. Plain yogurt that needs using up makes a good vehicle for flavours and spices, even a lob of curry paste. I try to convince myself it’s a good idea to label before tossing it in the freezer to marinate while in stasis, and the resulting package lies inContinue reading