Tag Archives: OTP

Simple sateh sauce

For this really simple, yet very good and tasty sateh sauce, you just need the following.

  • 200 grams of peanut butter ( I used the one with nuts in it)
  • 300 ml of simple water
  • 2 cloves of garlic
  • a big spoon of sambal, but hey, that’s just me….
  • about 2 tablespoons of soy sauce

For this to work, very simple, put the peanut butter in the pan. Add the water and start stirring until it cooks.

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Once it cooks, add the squeezed garlic, the soy sauce and the sambal to the party.

Keep stirring and keep stirring and let it cook until the desired thickness is reached. It’s a very simple process, but in return you will get a great sateh sauce!

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Pork Sate with homemade sate sauce

Yesterday, it was fantastic weather and I just had to light the grill once more. Nobody to cook for, so I kept it simple, but not less tasty!

For the sate I bought a pork tenderloin of about 400 grams. Not much, but it will do the trick just fine! I’ve cutted it up in a small cubes, most of them the same size, of course.

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The next thing to do was to cut up, very finely, a spanish pepper, and about 3 cloves of garlic. I do love my garlic, and I’m not scared of it one bit! Very healthy too!

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Just mix it in and add a nice shot of soy sauce and some good olive oil. Mix it all well and placed it in a ziplock bag and in the fridge for a nice overnight stay.

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Next day, I fired up the grill and waited until it was simmering hot! I took the sate meat and placed it on wooden sticks, that I soaked a long time in water.

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When the grill was ready, I placed them very shortly on the coals, turning them rather quickly. about 30 seconds per side.

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After that, I moved them to an indirect spot. This is when I made the sate sauce, but more about that over here.

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Once ready, just serve with some bread and enjoy! I know I did!

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Smoked Scotch Eggs

Finally, after some time, ready for another post. I’ve slimmed down the grilling endeavours slightly, but didn’t stop. Haven’t been very original lately, and don’t want to overflow y’all with pictures of things that I’ve done before already, of course.

This weekend, however, I’ve gotten the inspiration to do something new, yet pretty easy, though when done correctly, a nice surprise! Scotch Eggs. For those of you who don’t know this typical Scottish pub-food, it’s like a soft boiled egg inside a ball of meat. Tasty and good!

Not much is needed, so here we go.

I’ve started out with the following,

  • beef sausages
  • eggs (soft boiled)
  • powdered paprika
  • salt, pepper
  • nice mystery rub, provided by my friend Arne. (still no idea what was in, but neither did he anymore).

I’ve actually started out with the boiling of about 6 eggs. I’ve been pretty strict in that, in order to boil them soft. What I usually do to ensure soft boiled eggs is the following. I bring the water to a good boil, place the eggs in (with a small hole pinched in the back of the egg to make sure they don’t break), boil for 6 minutes exact, take out of water and COOL DOWN. If not cooled, the eggs will continue to get harder inside. I take a bowl and keep a steady flow of cold water from the faucet running for about 30 seconds. For these eggs I’ve taken it one step further, and placed that bowl of water with the eggs and placed it in the refrigerator.

After that I continued with the removal of the beef from the sausages itself. Not hard, but you do get sticky fingers here.

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Mix it all through with some paprika powder and some salt and pepper. You can do some more in there, but I didn’t. Call me lazy, but I was more interested to see the end result in this case then working on the flavour of the meat.

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I peeled the eggs under a running water faucet and made sure they didn’t have any breaking parts in it. Very gentle and delicate work here ;-). Now flatten out some meat and fold it around the egg. No tricks here, just be very gentle again, cause you don’t want to squeeze the egg out or worse ….

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I’ve put some rub on them and did some plastic foil around them. Placed them in the fridge for some hours to let the rub do it’s work and we’re ready to fire up the Q.

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Once hot (around 180-200 degrees Celsius), we placed the balls on there for about 25-30 minutes indirect.

We also added about 3 pieces of hickory to smoke it good. Can use a little more wood, as it only cooks for 30 minutes.

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Unfortunately one was slightly cracked in the meat and one of the eggs was really broken as well, but the other 4 were beauties! Look below and judge for yourself! Very tasty and we accompanied it with some pasta with freshly made pesto and grilled corn from the Q. (which apparently is much better if you forget it and leave it on the grill for 1,5 hours indirectly)…

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Definitely worth a second go, but I will work on the meat a little more then! Keep you posted guys!

Blokhuis’s Beer Bottle Burgers

Hallelujah, I’ve discovered barbecue heaven! A most delicious, easy to make and very beautiful recipe, seen first by the PitmasterX (in my case), where they were done with a beer can. Because of the absence of cans in my house, I swapped the cans by a bottle and did a similar thing. It was heaven on earth! Fantastic! Continue reading Blokhuis’s Beer Bottle Burgers

Spring is in the air! Lamb on the grill!

Mothersday in Holland (and a lot of places around the world, afaik). Yesterday was a fantastic day in the Nehterlands and temperatures were in the 20’s. (Celcius that is, of course). Great breakfast with the kids, and took a nice trip around Friesland, which looked beautiful with it’s nature and water. Lots of boats and loads of sun! What can go wrong? Nothing!  Continue reading Spring is in the air! Lamb on the grill!