Ingredients
Serves 4
Lamb Cutlets with Satay Sauce
2 tsp ground turmeric
½ tsp caster sugar
1 tsp sea salt
3 tbsp light flavoured oil
12 French-trimmed lamb cutlets
Small handful coriander leaves
Small handful mint leaves
1 red onion, finely sliced
Satay Sauce:
250ml (1 cup) coconut cream
1 tbsp red curry paste
100g coarsely chopped dry-roasted peanuts
1 tbsp soft brown sugar
1 tbsp tamarind paste
Banana Batter Cake
150g (1 cup) self-raising flour
115g (½ cup) caster sugar
Pinch sea salt
3 bananas, 1 mashed, 2 halved lengthways
1 egg 250ml (1 cup) milk
100g butter, melted and cooled
2 teaspoons vanilla extract
140g (¾ cup lightly packed) light brown sugar
Coconut milk to serve
Method
Lamb Cutlets with Satay Sauce
Memories of the myriad varieties of Asian food served in Singapore have been swirling around in my head while writing my book. This dish was inspired by their mutton satay, which is one of the dishes I dream about the most.
Whisk the turmeric, sugar, sea salt and 2 tablespoons of the oil together in a shallow dish.
Add the lamb cutlets and set aside to marinate for 5 minutes.
Preheat a char-grill pan to medium–high and drizzle with the remaining oil. Grill the lamb cutlets for 3 minutes on each side or until crusty on the outside and pink in the middle.
Dress with the herbs and onion and serve with the satay sauce.
To make satay sauce:
Heat half the coconut cream over medium–high heat in a small saucepan for 6–7 minutes or until the cream has split and most of the water has evaporated. Reduce the heat to medium, add the curry paste and fry, stirring regularly, for 1–2 minutes or until fragrant and the paste loses its rawness. Add the remaining coconut cream, peanuts, sugar and tamarind paste and cook for 2–3 minutes until thoroughly combined but still saucy. Set aside.
Banana Batter Cake with Coconut Caramel Sauce
This Asian variation on sticky toffee pudding is popular with just about everyone. It’s one of those desserts that you offer to share with someone and then wish you had the whole plate to yourself. Definitely worth saving room for.
Preheat the oven to 180°C and lightly grease a 1.5 litre (6 cup) 20cm square baking tray.
Put the flour, caster sugar and salt in a large bowl and stir to combine.
Whisk together the mashed banana, egg, milk, butter and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until smooth and combined. Pour into the prepared tray and decorate with lines of banana. Sprinkle the brown sugar over the top and pour over 125ml (1/2 cup) water.
Place in the oven and bake for 25–30 minutes or until a skewer inserted into the centre comes out clean.
Set aside to cool slightly. Serve with coconut milk.
Bill’s Everyday Asian by Bill Granger, Quadrille Publishing, RRP: $50.00