What do you need?
500 grams of minced chicken
1 red pepper, finely chopped
3 cm ginger, finely chopped
salt and pepper
2 tablespoons of coconut milk
1 half lime
5 tablespoons of coconut rind
6 stalks of sereh (lemongrass)
In addition to Henk Schiffmacher, his wife Louise Schiffmacher is also a big fan of The Bastard. Therefore, in addition to Henk's Bastard Large , there is now also a small Bastard for Louise in the garden. Perhaps you have already seen Louise's cooking skills on the Celebrity Masterchef 2022 program. Saté Lilit is one of Louise's favorite dishes. Are you curious to see the video of this recipe? Then check out our Instagram account @thebastard.official.
In this recipe, Louise does not use satay sticks, but sereh (also known as lemongrass) to thread the meat on. This ingredient gives the Saté Lilit even more flavor.
500 grams of minced chicken
1 red pepper, finely chopped
3 cm ginger, finely chopped
salt and pepper
2 tablespoons of coconut milk
1 half lime
5 tablespoons of coconut rind
6 stalks of sereh (lemongrass)
Heat The Bastard to a temperature of 200 °C half direct, half indirect.
Place the minced chicken in a bowl and add the red pepper and ginger. Season to taste with salt and pepper. Then add the coconut milk, coconut zest and the juice of half a lime. Mix everything together well. If the mixture is still too wet, add a little more coconut rind.
Remove the outer layer from the lemongrass and bruise the stem lightly with the back of a knife. This will release the flavors. Divide the minced meat into 6 portions and make into balls. Press the balls flat and fold them around the lemongrass stems to form elongated clubs.
Cook the satay on the grill directly, a few minutes per side until the meat gets nice stripes. Then place the satay on the indirect side, so that it cooks slowly and stays nice and juicy.
Serve some satay sauce with the lilit and garnish with some spring onion, if desired.
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