4 Quebec Milk-Fed Veal cutlets, 150 g (5 oz) each, cut into 3 strips
Marinade
1 piece of ginger, 2.5 cm (1 in), chopped
4 shallots or 1 peeled onion, quartered
2 garlic cloves
10 ml (2 tsp) coriander seeds
30 ml (2 tbsp) peanut oil
30 ml (2 tbsp) soya sauce
30 ml (2 tbsp) honey
Peanut sauce
60 ml (1/4 cup) peanut butter
125 ml (1/2 cup) chicken broth
30 ml (2 tbsp) soya sauce
30 ml (2 tbsp) lime juice
Preparation
Purée the ginger, shallots, garlic cloves and coriander seeds in a food processor. Add the oil, soya sauce and honey, then mix. Pour the marinade over the milk-fed veal strips and mix well so that the meat is completely covered with the marinade. Marinate in the refrigerator for approximately 2 hours.
Thread the milk-fed veal strips in an S form on wood skewers.
In a small saucepan, mix the peanut sauce ingredients and bring to a boil, stirring with a whisk. Adjust the consistency with a little more chicken broth as needed.
Grill the brochettes on the barbecue (BBQ) or on the top oven rack 10 cm (4 in) from the top element at maximum intensity (broil) for 6 to 8 minutes, turning only once during cooking.
Serve immediately with the peanut sauce, accompanied by rice and a Chinese cabbage and carrot salad sprinkled with a sweet rice vinegar dressing.
* You can replace the Quebec Milk-Fed Veal cutlets with 500 g (1 lb) Quebec
Milk-Fed Veal loin or filet cut into strips or small cubes.
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