Auntie May's Simple Satay

This is not the complex original recipe but a mid-week, let's see what we have in the fridge and cupboard, quick and easy version. It makes a nice starter before a light main course.

You need 100g / 4oz of veal or pork schnitzel per person. Cut into 3 pieces of meat per person,

For four people mix about two cups of coconut milk in a blender with 4 tablespoons of chunky peanut butter, a teaspoon of turmeric, a teaspoon of ground cumin, two teaspoons of ground coriander, two tablespoons of Thai fish sauce, a couple of red chilis, a couple of splashes of whisky or bourbon or cognac or even metaxa. Marinade the meat in this mixture for 1/2 an hour or so.

Pre-heat the grill as hot as it will go and grill both sides of the meat with some of the marinade for about two minutes per side until everything is hot and sizzling and the marinade is nicely browned.

Serve with a sauce of cucumber and red chili and perhaps some spring onions in white wine or Chinese rice wine vinegar and a little green salad.

You don't need a big main course after this. We ate it last night with farfalle pasta with green asparagus, bacon and cream sauce to follow.