Scotch Fillet and Cashew Satay

IMG_20130406_110124

I decided to try my hand at a cashew satay sauce for something different with our steak tonight and it turned out well, although not as traditional as the usual satay due to the lack of chilli and fish sauce, but still not bad!  If making this at home and you have fresh chilli and a sugar free fish sauce, I would recommend using it as it would definitely improve this recipe.

Cashew Satay Sauce:

  • 2-3 tbs cashew butter
  • 3 cloves garlic, finely diced
  • 1 small brown onion, finely diced
  • 2 tsp cumin
  • 1/2 tsp turmeric
  • 1 & 1/2 tsp ground coriander
  • 1/4 cup of coconut milk or coconut cream
  • salt and pepper
  • olive oil for cooking

Heat a small saucepan to a medium heat, add olive oil, garlic and onion and cook 1-2 minutes or until onion becomes translucent.  Add the cumin, turmeric, coriander, salt and pepper and mix in, if you have sugar free fish sauce and fresh chilli, add 1 tsp fish sauce and 2 finely chopped fresh red chillis here.  Finally add the coconut milk and cashew butter, being sure to mix together well.  Add some chopped fresh coriander (cilantro) if you have some.  Keep warm until the steak is ready.

Scotch Fillet Steak, Pureed Sweet Potato and Cauliflower

  • Scotch fillet steak
  • 1 sweet potato (kumara), peeled and chopped
  • 5 florets cauliflower
  • steamed vegetables for serving (I used carrots and brussel sprouts)
  • olive oil
  • salt and pepper

Heat a frying pan to a medium-high heat.  When very hot, add a little olive oil searing for 1-2 minutes before turning the heat down a little to cook a further 5 minutes, do the same on the other side and rest for 5-7 minutes before serving.  Add 1-2 minutes to the cooking time each side if you prefer it well done.

Meanwhile, place the sweet potato and cauliflower in a saucepan of water and bring to the boil.  To cook the other vegetables, I usually place them on top of the sweet potato etc to steam approx 3 minutes before the sweet potato is cooked.  When cooked, remove the steamed vege and put on serving plates.  Drain the sweet potato and cauliflower, add a small drizzle of olive oil and season with salt and pepper.  Using a masher or barmix, mash or puree.  Spread the mash onto the plate, place the cooked steak on top and then top with the cashew satay sauce or serve on the side.

Enjoy!