Veal Satay with Guacamole and Roasted Pepper Emulsion (in a glass) | Quebec Veal

Ingredients

• 500 g (1 lb) Quebec Veal brochette stripsor striploin steak or tenderloin cut into strips
• 60 ml (1/4 cup) canola oil
• 15 ml (1 tbsp) lemon juice
• 10 ml (2 tsp) turmeric powder
• 5 ml (1 tsp) pepper
• 1 finely chopped garlic clove
• 5 ml (1 tsp) honey
• A few drops of Sriracha Asian pepper sauce or 1 pinch of chili powder
• 4 large, well-ripened avocados
• Juice of 1 lemon
• 5 ml (1 tsp) ground cumin
• Salt to taste
• 3 grilled red peppers
• 175 ml (3/4 cup) cream cheese
• 125 ml (1/2 cup) goat cheese
• 1 clove garlic, minced
• 2 Italian tomatoes, seeded and finely diced
• 1/4 English cucumber, finely diced
• Salt
• pepper
• 1 drizzle of olive oil for each glass