Satay Beef Skewers with Coconut Rice and Chunky Salad

Steps

1. BBQ hot plate or grill to medium (if using).
2. Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at during cooking.
3. In a small pot on low-medium heat, combine all satay sauce ingredients. Bring to a simmer and mix until smooth. Reduce heat to low, simmer until sauce has thickened, stirring often, for 5–7 minutes.
4. Place all beef skewer ingredients (except skewers) in a medium bowl and mix well. Measure ¼ cup of mince mixture and shape around a bamboo skewer, in a sausage shape (3/4 way down each skewer).
5. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on low-medium heat. Cook skewers for 1–2 minutes on all four sides, until browned and cooked through. Set aside and cover with foil to keep warm.
6. To make the salad, roughly dice cucumber and courgette 1–2cm; peel carrot, cut in half lengthways and slice 0.5cm; remove core and seeds from capsicum and dice 1cm. Place all in a medium bowl, toss with olive oil (if using) just before serving and season with salt.
7. Spoon ¾ cup cooked coconut rice per person onto plates and top with 1–2 beef skewers. Spoon over satay sauce and garnish with coriander (if using) and peanuts. Serve chunky salad on the side.