Gemsbok satay

[Proudprado]

(Curried with dried apricots, bacon and onion)

This works with most meats, but I tried gemsbok rump today. Very nice if you get it off in time. Don't allow it to dry out.

Needed:

• About a kilogram of rump cut into cubes
• Bacon or sheep tail cut into cubes
• Oil
• Finely chopped onion
• Two garlic cloves
• Two teaspoons of tumeric
• Two teaspoons of strong curry powder or chilly
• Heaped tablespoon peanut butter
• Two teaspoons brown sugar
• 60 ml good quality soy sauce
• One cup of water
• Dried apricots
• Cocktail onions

What you do:

Fry the onion and garlic in the oil until translucent. Chuck in the other stuff. Bring to a simmer and leave it to simmer for five minutes. Allow it to cool down while you cut the rump into cubes (about 25 mm x 25 mm x 12 mm). Marinade for 12 hours.

Feed the meat, cooked cocktail onions, fat/bacon and apricots onto bamboo skewers. Braai. Be careful, dried apricots catch quickly.

[Jacko]

Impressive. Even though it's a bit limp wristed.

*tongue in cheek*

[dsmerrills]

Nice looks delicious

[Quake]

Looks great..

[neilh]

Love it when you talk forrriiin

Guess a sosatie was too commin?

[Proudprado]

Nope, the recipe that I copied called it satay. I think there is a difference between our sosatie and the Malay dish? It's the curry sauce, me thinks. Delicious if you warm up the left-over marinade and eat it with rice. That, however, means it can never really be considered part of a "braai". Simply not South African. And I used a Weber, which is sacrilege right from the start.

[308FN]

I soak the skewers and apricots in water at least 2 hours before putting everything together then they don't burn.

[Proudprado]

I did the skewers, but good advice on the apricots, thanks. I'll do that in future.