Australian Gourmet Traveller – September 2019

lime satay

THEPRESENTATION

Thaibasilleaves,toserve

Koreanchilliflakes,toserve

1 Burndowncoalsonacharcoalbarbecuetohighheat.AddSTEAKSandgrill,

turningoccasionally,untilcookedtoyourliking(2-3minutesasideformedium-

rare).Restinawarmplacefor 3 minutes.Thicklyslicebeforeserving.

2 PipealargedollopofSUNRISELIMESATAYontoplates.Arrangesteaksnext

tosatay.SpoonCARROTCURRYSAUCEoversteaks,thengarnishwithPICKLED

CARROTSandThaibasil.Sprinklealittlechillipowderontosataytoserve.

THESUNRISE

LIMESATAY

100 gmpineapple,chopped

80 gmsmoothpeanutbutter

40 gmsunriselimes(seenote),

finelychopped

1 lemongrassstalk(whitepart

only)crushedwith

amortarandpestle

3 garliccloves,crushed

3 makrutlimeleaves,crushed

withamortarandpestle

1½ tbspmamnem(seenote)or

fishsauce

1½ tbspverjuice

1 tbspapplecidervinegar

1½ tbspdarkpalmsugar,crushed

2 tspmildIndian-stylecurry

powder

1 tspgroundturmeric

1 tbspvegetableoil

Pinchofxanthamgum

(optional),tostabilise

1 Combineingredientsand½tsp

saltinahigh-speedblenderand

blendjustuntilsmooth(becareful;

saucecansplit).Seasontotaste.

NoteSunriselimesareavailable

fromselectnative-ingredient

suppliers.Substitutecumquatsand

asqueezeoflimejuice.Mamnem,

Vietnamesefishsauce,isavailable

fromselectAsiangrocers.

5

THECARROTPICKLE

12 Dutchcarrots,halved

lengthways

1 tspcuminseeds

1 tspblackpeppercorns

¾ tspcorianderseeds

½ tspmustardseeds

½ tspcloves

100 mlricewinevinegar

50 gmcastersugar

4 garliccloves

1 Forcarrotpickle,dry-roast

spicesinafryingpanuntil

fragrant(10-20seconds;see

cook’snotesp176).Combine

ingredients,½tspsaltand

200mlwaterinasaucepan

andbringtotheboil.Simmer

for 2 minutesthencool.Add

carrots,transfertoanairtight

containerandrefrigerate

overnighttopickle.

4

6

Anatomy of a dish

RECIPE KHANH NGUYEN. PHOTOGRAPHY WILL HORNER.FOOD STYLING LISA FEATHERBY.

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