Campfire Cuisine: A Peanut-Free Satay Recipe

I‘ve always been jealous of those enjoying a simple peanut butter and jelly sandwich. But more about that in a minute. First, let’s have a look around the neighbourhood for a locally brewed beer. This isn’t about finding the best beer in the world—it’s about stepping out of your routine to try something new. As RV travellers, we often find ourselves in unfamiliar territory, so why not explore what the local area has to offer?

Live a little and pick up a six-pack of hyper-local beer wherever you park your RV.

Local Brews and RV Life

The refreshments I chose are brewed in the town where I currently live—this is what you call hyper-local. While I write this, I’m sipping a Cloudy Peaks Hazy I.P.A. You can taste the juicy fresh peach with a huge mouthful of hops. The whole point is to indulge in what the local community has to offer. To do so, I visited a nearby brewery, sampled a flight of their craft brews, chose a few, and brought them home for the cooler.

Every time I park my RV, I do a bit of reconnaissance and find a local brewery. Often, these microbreweries have a small restaurant or snack bar attached. Order a snack and a flight of four or five beers, decide what you like best, and pick up a few cans for later at the campsite. This is what travel is all about—new experiences.

Now, about that jealousy. You see, I am deathly allergic to peanut butter. So, a classic satay or a peanut butter and jelly sandwich is no bueno for yours truly. But alas, there is a solution for peanut-butter-banished souls: WOWBUTTER. It’s made with roasted soybeans, it’s delicious, and I’m told by those who can eat peanut butter that it’s nearly indistinguishable from the real deal.

So, I thought—why not add some satay to our RV meals while we’re sampling a selection of local brews? Here goes: a peanut-free satay recipe perfect for grilling.

The Satay Solution

Tools and Equipment

• Measuring spoon set (tablespoons and teaspoons)
• Small saucepan
• Can opener
• Mortar and pestle

Ingredients

• 3 tbsp WOWBUTTER (or peanut butter, if you’re not allergic)
• 1 tbsp tamari or soy sauce
• 1 tbsp fish sauce
• 1 tsp to 1 tbsp chili crunch (your choice—this stuff is spicy!)
• Juice of 1 lime
• 1½ tsp coriander seed (crushed in the mortar) or 1 1/8 tsp of pre-ground coriander
• 200 ml coconut milk
• 2 tbsp brown sugar

Grill Time: Meat and Method

Method

1. Pulverize the coriander seed in a mortar and pestle (or use pre-ground coriander).
2. Combine all ingredients in a small saucepan over medium heat and bring to a simmer.
3. Stir with a small whisk until smooth.
4. Let cool.

Time for Grilling

1. Thinly slice your choice of meat: pork tenderloin, chicken breasts, beef sirloin—or all three.
2. Set aside some marinade for dipping sauce.
3. Marinate the sliced meat in the satay sauce (not meant for dipping) for 1–2 hours in the fridge.
4. Thread the marinated meat onto skewers.
5. Grill for a minute or two on a blistering hot grill, then turn the skewers and sear the second side.
6. Serve over rice with a side of your favourite vegetables. Put out the sauce you set aside for dipping.
7. Pour another beer, sit back, and enjoy being a local.

There’s nothing like the searing heat from glowing red charcoal. A minute or two on each side sears and crisps the meat to a perfect finish. The Lodge Camping Grill works wonders for grill sessions like this, and it’s always my first choice for a peanut-free satay recipe like this one.

Enjoy this at your campsite or right at home!