Satay Skewers

1 Taste & Glory Roast Tenderstrips

¼ Cucumber

1 Lime

8 Skewers

Satay Sauce

3 tsp Smooth Peanut Butter

1 tbsp Dark Soy Sauce

¼ tsp Chili Flakes

1 tbsp Fish Sauce

200 ml Coconut Milk

1 tbsp Light Brown Sugar

½ tsp Ground Coriander

1 Lime(juiced)

To Serve

50 g Salted Peanuts(roughly crushed)

1 Corriander(small handful)

3 Spring Onions(sliced small)

100 g Basmati Rice(uncooked weight)

Preheat ridged pan. Mix satay sauce ingredients together in a bowl. Turn the cucumber into ribbons using a peeler and squeeze half a lime and a grind of black pepper over it.

Cook rice in 200ml boiling water until soft (approx. 8-10 mins) and drain.

Thread the Naked Glory Roast Tenderstrips onto skewers and spoon the satay sauce over them while holding over the bowl. Allow any excess to drain off.

Chargrill coated Naked Glory Roast Tenderstrips on the pan, turning regularly. Once nicely coloured and sizzling with char marks, arrange on a plate or board with the remainder of the dip in the middle. Scatter liberally with peanuts, coriander and spring onions. Serve with rice on the side. Dip and enjoy.

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Satay Skewers