Ingredients
- 1 lb 12 oz rump steak
- 1/3 cup of soy sauce
- 2 tbsp olive oil
- 2 garlic cloves crushed
- 1 tsp grated ginger
Peanut Sauce
- 1 cup of pineapple juice
- 1 cup peanut butter
- 1/2 tsp garlic powder
- 2 tsp onion powder
- 2 tbsp sweet chili sauce
- 1/4 cup of soy sauce
Trim Steak of excess fat
Slice meat across the grain evenly into long thin strips. Thread meat strips onto skewers, bunching them thickly along three-quarters of the skewer, place satay in a shallow non-metal dish
Combine soy sauce, oil, garlic, and ginger in a small jug, pour of satays. Store in fridge, cover with plastic wrap, over night or several hours turning occasionally.
Prepare and heat BBQ
Place skewers on hot, lightly oiled grill or flat plate.
BBQ 8-10 min or till tender, turning occasionally. Serve with peanut sauce.
PEANUT SAUCE
Combine juice, peanut butter, garlic and onion powders and sauces into small pan and stir over medium heat for 5 minutes or until smooth
Serve warm
Ingredients
- 2 heads of broccoli
- 2 tsp of extra virgin olive oil
- 1 tsp of sea salt
- 1/2 tsp of ground pepper
- 1 clove o minced garlic
- 1/2 tsp of lemon juice
Preheat Oven to 400 degrees
In a large bowl, toss broccoli with extra virgin olive oil, sea salt, pepper and garlic. Spread broccoli out in an even layer on a baking sheet
Bake 15-20 minutes till tender, the squeeze lemon over before serving
Ingredients
- 1/2 pound penne
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 pound thick asparagus, cut into 1-inch lengths
- 2 cups chicken stock
- 2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh sage
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Salt and freshly ground pepper
Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain
2. Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.
3. Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.
Ref: Food and Wine Magazine
Ingredients
- 1 cup orange juice
- 1/2 cup dry white wine
- 1/2 cup maple flavored syrup
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 skinless, boneless chicken breasts
- 2 tablespoons butter
- 2 tablespoons olive oil
Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned.
Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
Ref: www.allrecipes.com
For the domestically challenged…
