VERY EASY TO PREPARE AND CAN BE ENJOYED AS
A MAIN MEAL OR SERVE IT AS A SNACK WITH OUR
DELICIOUS PEANUT SAUCE.
- 45 ml (3 Tbsp) cooking oil
- 3 cloves garlic, crushed
- 10 ml (2 tsp) ginger, chopped
- 15 ml (1 Tbsp) medium curry powder
- 15 ml (1 Tbsp) smooth apricot jam
- 80 ml (? cup) Spur Grill Basting Sauce
- 30 ml (2 Tbsp) light brown sugar
- 45 ml (3 Tbsp) brown vinegar
- 2 bay leaves
- 5 ml (1 tsp) Spur Meat Spice
- Add freshly ground black pepper, to taste
- about 500 g pork, cut into 2cm cubes
- 1 onion, cut into 2cm pieces
- 150 g dried Turkish apricots
- 12 wooden or bamboo skewers
- 200 ml (1?3 cups) coconut milk
- 60 ml (¾ cup) crunchy peanut butter
- 15 ml (1 Tbsp) fresh lemon juice
- 3 ml (½ tsp) Spur Seasoning Salt
- Freshly ground black pepper, to taste
- Heat the cooking oil in a heavy-based saucepan and sauté the garlic and ginger. Add the curry powder and fry for about 2 minutes.
- Add the apricot jam, Spur Grill Basting Sauce, sugar, vinegar, bay leaves and seasonings. Simmer over a low heat for about 5 minutes. Remove from heat and leave to cool.
- Thread the pork cubes, onion pieces and apricots alternately onto skewers. Pour over marinade and leave to marinate for about 6 hours or overnight in the fridge.
- Place skewers over moderate coals for about 10 minutes on each side or under the oven grill, turning and brushing with marinade until cooked through.
- Sauce: Mix all ingredients together in a pan. Bring to the boil and simmer for 3 minutes. Serve with the cooked satays.
- The pork can be substituted with beef, chicken or lamb.
- Note that Turkish apricots are softer and therefore suitable for grilling. Everyday apricots are likely to dry out or burn when grilled.