Recipe by Kathy Paterson
Succulent, juicy beef with tenderness in spades and its own flavour nuances connected to landscape and nature - our Angus rump skewers are subtly enhanced with a spice rub and eaten with an outstanding sauce made from a locally produced peanut satay paste.
2 teaspoons cumin seeds
1 teaspoon caraway seeds
1 teaspoon smoked paprika
2 cloves garlic, crushed
1 red chilli, deseeded and finely chopped
1 handful parsley leaves, chopped
2 tablespoons olive oil
600g Matangi Angus Rump, cut into 3cm pieces
Forty Thieves Satay Sauce
8 tablespoons Peanut Satay Stir Fry Paste (mild)
8 tablespoons water
Grind the cumin and caraway seeds in a mortar and pestle or spice grinder. Put in a large bowl with the smoked paprika, garlic, chilli, parsley, olive oil and a little salt and mix well.
Add the rump pieces and toss well to ensure they are evenly coated. Cover and leave to marinate for 15 minutes (longer if time allows).
Heat a barbecue grill or hot plate until hot. Thread the rump pieces onto metal skewers. Lightly oil the barbecue grill or hot plate then put on the skewers. Barbecue for 3 minutes on each side for rump skewers that are still pink in the middle.
Meanwhile, make up the satay sauce. Put the paste into a small saucepan with the water and stir well. Put over low heat and warm, adding extra water to bring to a sauce consistency. Taste and season with salt, if needed. (The sauce is mild so for more heat add some finely chopped red chilli or a dash of hot chilli sauce.)
Serve the Matangi Angus rump skewers with the satay sauce and a green leaf and herb salad dressed in a lemon vinaigrette.
Tip – have the barbecue grill hot but not searingly hot as you don’t want to burn the spice rub on the rump skewers before the beef is ready.