www.bbcatering.co.nz   have many tried and tested recipes that they are using every day for all the functions   they cater for. In fact, they have even started their own bbcondiments range which has been in the making for well over 40 years….during the 70’s at the   family farm “blinkbonnie”, Gordon mckenzie remembers seeing the likes of elderberry jelly, mint sauce and blackcurrant vinegar being made…there was an   orchard with all the fruit trees including cherry-plums, quince, pears and there   was even rose hips…
he had his own market garden producing plenty of cauliflowers, beetroot and   other vegetables including new potatoes ready for christmas… so all these   things, milking cows, taking scraps to the hens and pigs, skimming cream and   making butter was all leading towards a chefs apprenticeship at invercargills   kelvin hotel…
a bit later in the 80’s Gordon was to head off overseas to work as a chef in   many exotic destinations such as Vanuatu, Maldives, east Malaysia and   american samoa… it was in each of these places along the way that Gordon   practiced and experimented in using the local produce to make various   condiments to compliment his a la carte and buffet menus…
now that Gordon has finally returned and settled in Dunedin he is bringing out   one-by-one all these recipes and “know how” to serve at bbcatering…   the guests love them and they are asking “where can we buy some”….   so, there you have it… bbcondiments is born!
  bbsatay is one of these recipes and a part of the bbcondiments range……chef gordon says he had been trying over the years to match the best he had tasted (better than in thailand) and this was in “eat street thai” across the road and a part of sheraton mirage gold coast (1988 – gordon was executive sous chef)……and of all the places to   crack this recipe it was in pago pago, american samoa, in 2007 where chef gordon  and simone tino worked it out together….say no more!(http://bbcondiments.co.nz/shop/bbsatay/)_____________________________________________________
Satay Sauce “bbstyle”


2 tbsp peanut oil
2 med brown onions small diced
¼ crushed fresh garlic
½ cup fish sauce
2 tabsp paprika
¾ tsp dry chilli flakes
¼ tsp cayenne
1½ tsp ginger powder
¼ tsp ground black pepper
¾ cup brown sugar
1L coconut milk (kara brand)
½ cup fresh squeezed lemon juice
1 cup crunchy peanut butter


In a solid base pan, sauté the diced onions until   soft.

Add the garlic and the paprika, chilli flakes,   cayenne, ginger powder, pepper and brown sugar while stirring.

Add the fish sauce and lemon juice.

Now add the coconut cream and bring to the boil   while stirring.

After it boils for a few minutes whisk in the   peanut butter.

Remove from the heat and set aside to cool.

Your sauce is now ready to serve as a condiment   with almost any meat or seafood.

Why don’t you try it with a crudité type salad   with the addition of boiled eggs and fresh pineapple.

This sauce can be stored in your refrigerator for   1-2 weeks or even longer



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