>Satays and Bath Ale’s Gem

>

Ok, if you’ve never made a Satay dipping sauce, here’s how. What I like about it is that it’s really easy to whip up but impressively tasty at the same time. If you’ve got people coming over for something to eat and don’t have a lot of time to prepare, this is perfect. The only thing you definitely need – trust me – is a blender.

This sauce serves 4.

For the sauce, you first make a paste by blending one onion, 1 whole chilli (take the seeds out if you don’t want it too hot), 3 Garlic cloves, and a tbsp of soft brown sugar. In a pan, heat a tbsp or two of oil (vegetable will do – don’t use olive) and add the paste over a medium heat. Stir well, cooking the paste out a bit, and then add 3/4 tin of coconut milk, a splash of Soy Sauce, and a squeeze of half a lime – or lemon if that’s all you have. Then, add about 125g of crunchy peanut butter. Stir it all in well over a medium heat, and that’s the sauce done.

To eat this with, I usually skewer some prawns and either pork or chicken bits (if using chicken, batter strips out and thread through the middle – it stays moister this way) and griddle quickly over a high heat. You can pre-marinate the meat if you like, simply using a basic oriental marinade of soy sauce, garlic, chilli and ginger, along with a little brown sugar.

I had a bottle of Gem by Bath Ales in the fridge and seeing as though it was cold, opted for this rather than the Gaffel Koelsch that I had planned. It worked out well, that underlying sweetness that Gem has setting off the meats nicely and also quenching the heat more than adequately. The Gaffel followed suit later on in the evening, whilst watching 30 Rock. Sorted.
Advertisements

About leighgoodstuff

Blog: https://goodfoodgoodbeer.wordpress.com/ I'm Leigh Linley; born and bred in Leeds, and writing about it since 2005. TGS exists solely to highlight the great beers that are out there; brewed with passion by Craft Brewers around the World. I also edit the 'Tavern Tales' section of Culture Vulture, which looks at Pubs and Pub Life rather than the beer in the glass. If you'd like to submit a piece for Tavern Tales, or contact me about any Freelance writing you think I would be suited to, then don't hesitate to contact me via email here.

Posted on 03/12/2009, in bath ales, Beer and Food, Gaffel Koelsch, Satay Sauce. Bookmark the permalink. 1 Comment.

  1. >I've really got to have another go at Gem. I had a bottle about a year ago, but was completely underwhelmed, but everyone else seems to love it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: