11 Jan Matangi Angus Rump Skewers & Peanut Satay Sauce
Skewers & Marinade
- 2 teaspoons cumin seeds
- 1 teaspoon caraway seeds
- 1 teaspoon smoked paprika
- 2 cloves garlic, crushed
- 1 red chilli, deseeded and finely chopped
- 1 handful parsley leaves, chopped
- 2 tablespoons olive oil
- 600g Matangi Angus Rump, cut into 3cm pieces
Peanut Satay Sauce
- 8 Tbsp Forty Thieves Satay Paste
- 8 Tbsp water
Grind the cumin and caraway seeds and put in a large bowl with the smoked paprika, garlic, chilli, parsley, olive oil and a little salt and mix well. Add the rump pieces and toss well to ensure they are evenly coated. Cover and leave to marinate for 15 minutes (longer if time allows).
Heat a barbecue grill or hot plate until hot, and lightly oil. Thread the rump pieces onto metal skewers and barbecue for 3 minutes on each side for rump skewers that are still pink in the middle.
Using a fork, mix Forty Thieves Peanut Satay Paste with water until smooth and creamy. For an added zing, add a squeeze of lime. If you prefer a hotter sauce, add some finely chopped red chilli or a dash of hot chilli sauce.
Serve the rump skewers with the satay sauce. Enjoy with a green leaf and herb salad dressed in a lemon vinaigrette.
Recipe by Kathy Paterson