Oven-Baked Indonesian Style Pork Satay Skewers
with Peanut Sauce, Roasted Sweet Potato and Fresh Lime Dressed Salad
- Wheat
- Cereals containing gluten
- Peanut
- Soya
- Celery
- Mustard
- May contain traces of allergens
- Cashew nuts
- Nuts
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the sweet potatoes and skewers in the oven, then all you need to do is dress the salad and make the peanut sauce on the hob. You're set for a fabulous dinner!
Ingredients
4 unit(s)
Bamboo Skewers
2 unit(s)
Sweet Potato
1 unit(s)
Garlic Clove
240 grams
British Pork Mince
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Indonesian Style Spice Mix
1 unit(s)
Baby Cucumber
1 unit(s)
Lime
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
30 grams
Peanut Butter
(Contains: Peanut May be present: Cashew nuts, Nuts)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
32 grams
Sweet Chilli Sauce
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Water for the Breadcrumbs
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to prevent them from burning. Trim and slice the sweet potato in half lengthways, then cut into 1cm half moons (no need to peel).
Put the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
Peel and grate the garlic (or use a garlic press).
in a large bowl, combine the garlic and Indonesian style spice mix with the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands.
Shape into sausage shapes, 3 per person. Flatten them slightly and thread a skewer through each one. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the sweet potato is halfway through, pop the koftas onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 14-16 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
While everything cooks, cut the lime into wedges. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.
In a large salad bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts). Add in a good squeeze of lime juice and season with salt and pepper. Mix well. Set the dressing aside for later.
In a small bowl, combine the peanut butter, soy and sweet chilli sauce.
Add the water for the sauce (see pantry for amount) and a good squeeze of lime juice.
Season with salt and pepper and mix until combined into a smooth drizzle - this is your satay style sauce.
Taste and season with salt, pepper and more lime juice if needed. Add a splash more water if the sauce looks a little too thick.
When everything's ready, add the baby gem leaves and cucumber to the lime dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy!
Share the skewers, sweet potato and salad between your plates. Drizzle the satay style sauce over the skewers to finish.
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