Saté skewers with spicy apricot sauce

Name: Saté skewers with spicy apricot sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 Apricots (about 40 g each); 3 TABLESPOONS Asia sauce sweet-sour; 50 ml Vegetable broth (instant); 1 chili pepper; 350 g Pork tenderloin; 350 g Fillet of beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 200 g Basmati Rice; 150 g frozen peas; 1/2 bunch Coriander; 1/2 bunch Parsley; 2 TABLESPOONS Oil; 20 Shashlik skewers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 Apricots (about 40 g each)
3 TABLESPOONS Asia sauce sweet-sour
50 ml Vegetable broth (instant)
1 chili pepper
350 g Pork tenderloin
350 g Fillet of beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
200 g Basmati Rice
150 g frozen peas
1/2 bunch Coriander
1/2 bunch Parsley
2 TABLESPOONS Oil
20 Shashlik skewers

Directions

1
Put an apricot aside for garnishing. Place 7 apricots in boiling water for 1-2 minutes. Remove, rinse and peel skin. Halve the apricots and remove stones. Puree the apricots, Asian sauce and stock.
2
Cut 1/2 chilli pepper lengthwise, remove seeds. Chop the pod finely and stir into the sauce. Wash the meat, dab dry and cut into 10 strips. Put each strip on a skewer and season with salt, pepper and paprika.
3
Bring 1 litre of salted water to the boil, add the rice and allow to swell over a low heat for about 20 minutes. Add peas about 5 minutes before the end of cooking time. Meanwhile wash the herbs, dab dry, pluck the leaves from the stalks and chop finely.
4
Heat the oil in a pan and fry the skewers in portions on each side for about 3 minutes until golden brown. Pour rice and peas on a sieve and mix with the herbs. Arrange rice, saté skewers and apricot sauce.
5
Cut 1/2 chilli pepper into rings. Garnish with apricot sauce. Wash the rest of the apricot and cut into slices. Garnish plates with it.