My kitchen: Burnt ends skewers with monkey gland sauce

Burnt ends skewers with monkey gland sauce

BY WARREN MENDES | https://www.delicious.com.au/recipes

“Monkey gland sauce, of course, contains no monkey. This term for barbecue sauce is firmly embedded in South African food culture.”

INGREDIENTS

1/4 cup (60ml) extra virgin olive oil

1 onion, finely chopped 4 garlic cloves, chopped

1 tbs chopped ginger

2 tbs tomato paste

1/2 cup (160g) fruit chutney

2 tomatoes, chopped 2

tbs Worcestershire sauce 1

/2 cup (120ml) tomato sauce

2 tbs brown sugar

1/2 tsp chilli powder (or to taste)

1kg beef fillet or rump steak, cut into 3cm pieces

2 onions, quartered, separated into petals

2 lemons, halved Flat-leaf parsley sprigs, to serve

METHOD

1.Heat oil in a large saucepan over medium heat. Add onion, season

with salt flakes and lots of freshly ground black pepper and cook for 3-4 minutes until softened. Add garlic and ginger and cook for a further 1 minute until fragrant. Add tomato paste and cook for 1 minute, then add chutney, tomato, Worcestershire sauce, tomato sauce, sugar, chilli and 1/3 cup (80ml) water. Cook for 6-8 minutes until mixture starts to thicken. Remove from the heat and blitz with a stick blender until smooth. Adjust with a little water if required. Cool completely, then chill.

2.Place beef and 1/2 cup sauce in a large bowl and marinate in the fridge for at least 3 hours, or ideally overnight. Remove from the fridge 30 minutes before cooking.

3.Heat a chargrill or barbecue to medium-high heat. Thread alternating pieces of beef and onion onto metal skewers. Grill for 5-6 minutes, turning, basting often with remaining sauce, until meat is cooked through and starts to catch and char all over. Grill lemon, cut side down, for 1-2 minutes, until lightly charred. Scatter skewers with parsley and serve with grilled lemon and remaining sauce alongside.