Recipes
Quebec Milk-Fed Veal Satay with Spicy Mango Sauce
This recipe was prepared by Nicole Anne Gagnon, chef
at the Institut de tourisme et d’hôtellerie du Québec (ITHQ),
during the Maisons et Jardins TV program
 
  • 450 g (1 lb) strips of Quebec Milk-Fed Veal


    • Marinade
  • 1 garlic clove, crushed
  • 5 ml (1 tsp) grated gingerroot
  • 3 ml (3/4 tsp) ground coriander
  • 2 ml (1/4 tsp) ground cumin
  • 3 ml (3/4 tsp) Madras curry
  • 30 ml (2 tbsp) vegetable oil
  • 15 ml (1 tbsp) raw sugar
  • 15 ml (1 tbsp) soya sauce
  • 2 ml (1/4 tsp) Sambal Oelek (or other spicy sauce)


    • Spicy mango sauce
  • 1 very ripe mango, peeled and cut into chunks
  • 1-2 chili peppers
  • 15 ml (1 tbsp) fish soya sauce (or soya sauce)
  • Juice of 1 lime
  • 10 ml (2 tsp) raw sugar
  • 30 ml (2 tbsp) chopped fresh coriander


    • Grilled Eggplant with Sesame Oil
  • 1 large eggplant
  • 75 ml (1/3 cup) vegetable oil
  • 15 ml (1 tbsp) sesame oil
  • Sesame seeds (optional)


    • Grilled Kyoto peppers
  • 2 red, yellow or orange peppers
  • 10 ml (2 tsp) soya sauce
  • 5 ml (1 tsp) bonito flakes (dried fish flakes)

Preparation
  • Mix all the marinade ingredients well in a bowl.
  • Add the veal strips to the marinade and leave to marinate in the refrigerator for about 1 hour.
  • In the meantime, make the sauce (see below).
  • Remove the veal strips from the marinade and thread them in a spiral on wooden skewers.
  • Grill the skewers on the barbecue (BBQ) or on the top oven rack 10 cm (4 in) from the top element at maximum intensity (broil) for 2-3 minutes on each side.
  • Serve immediately with the mango sauce, accompanied by grilled eggplant and peppers.


    • Spicy mango sauce
  • Blend all the ingredients, except the coriander, in an electric mixer or blender until the sauce is smooth. Add the coriander and set aside.


    • Grilled Eggplant with Sesame Oil
  • Cut the eggplant into 1 cm (1/2 in) thick slices.
  • Mix the two oils, then brush the eggplant slices with the oil.
  • Grill the eggplant slices on the barbecue over medium heat for 2-3 minutes on each side, until they are browned and soft.
  • Sprinkle with sesame seeds, if desired, and serve.


    • Grilled Kyoto peppers
  • Preheat the barbecue or the top element of the oven set at maximum (broil).
  • Grill the peppers, turning them when necessary until they are black and soft. Leave to cool and then remove the skin.
  • Cut the peppers into small pieces and arrange them on a serving plate. Sprinkle with soya sauce and bonito flakes.