Indonesian pork fillet satay with quinoa salad
Ingredients
for the satay sauce
1 tbsp vegetable oil
2 garlic cloves, peeled and finely chopped
1 red chilli, seeds removed and finely chopped
1 small lobe of ginger, peeled and finely chopped
75ml dark soy sauce
400g coconut milk
1 lime, juice and zest
120g crunchy peanut butter
for the soy-glazed peanuts
40g unsalted peanuts
25g light soy sauce
for the pork
8 Breckland pork fillet medallions, about 75g each
2 tbsps olive oil
sea salt & black pepper
for the salad
3 medium-sized carrots, peeled, then cut into ribbons
1 small red chilli, seeds removed and finely diced
3 spring onions, finely sliced
4 radishes, finely sliced
240g ready cooked quinoa
30ml light soy sauce
to serve
4 spring onions, finely sliced
Method
To make the satay sauce, heat a frying pan over a medium heat, add a little vegetable oil and add the garlic, chilli and ginger and lightly fry. Add the soy sauce, coconut milk, lime juice and zest and the peanut butter. Bring to a simmer while stirring, then keep warm until ready to use.
To make the soy-glazed peanuts, pre-heat the oven to 180°C/350°F/gas mark 4. Put the peanuts into a small baking tray and mix with the soy sauce, place in the pre-heated oven for 5 minutes stirring halfway through. Remove from the oven and allow to cool.
To cook the pork, heat a frying pan on a medium to high heat. Coat the medallions with oil, season with salt and freshly cracked black pepper, then pan-fry for 3 minutes on each side. Allow the meat to rest on a warm plate for two minutes before serving.
To make the salad, mix the carrot ribbons, chilli, spring onion and radishes together. Empty the quinoa into a pan and heat with the soy sauce and 3 tablespoons of water. Mix through the carrot, spring onion and chilli mixture.
To serve, place a big spoonful of the quinoa salad on the middle of a plate, top with two sliced medallion steaks, spoon over a generous amount of satay sauce then scatter with the soy glazed peanuts and garnish with spring onions.