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Quebec Milk-Fed Veal Satay with Peanut Sauce https://www.metro.ca/userfiles/image/recipes/satay-veau-lait-sauce-arachides-5896.jpg PT25M PT10M PT2H35M
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 4 in. (10 cm) 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.
4
4*5 oz (4*150 g) Quebec Milk-Fed veal cutlets, cut into 3 strips 1 of ginger, 1 in. (2.5 cm), chopped 4 shallots or 1 peeled onion, quartered 2 garlic cloves 2 tsp. (10 mL) coriander seeds 2 Tbsp. (30 mL) peanut oil 2 Tbsp. (30 mL) soya sauce 2 Tbsp. (30 mL) honey 1/4 cup (60 mL) peanut butter 1/2 cup (125 mL) chicken broth 2 Tbsp. (30 mL) soya sauce 2 Tbsp. (30 mL) lime juice
Quebec Milk-Fed Veal Satay with Peanut Sauce

Quebec Milk-Fed Veal Satay with Peanut Sauce

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  • Gluten-free
  • Lactose-free
4
servings
0:25
Preparation
0:10
COOKING
2:35
TOTAL TIME

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Imprimer ma sélection

Ingredients

  • 4*5 oz
    (4*150 g)
    Quebec Milk-Fed veal cutlets, cut into 3 strips

  • marinade:
  • 1
    of ginger, 1 in. (2.5 cm), chopped
  • 4
    shallots or 1 peeled onion, quartered
  • 2
    garlic cloves
  • 2 tsp.
    (10 mL)
    coriander seeds
  • 2 Tbsp.
    (30 mL)
    peanut oil
  • 2 Tbsp.
    (30 mL)
    soya sauce
  • 2 Tbsp.
    (30 mL)
    honey

  • peanut sauce
  • 1/4 cup
    (60 mL)
    peanut butter
  • 1/2 cup
    (125 mL)
    chicken broth
  • 2 Tbsp.
    (30 mL)
    soya sauce
  • 2 Tbsp.
    (30 mL)
    lime juice
Imprimer ma sélection

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 4 in. (10 cm) 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.

Source : Veau de lait du Québec

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied

These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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