| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Thai |
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Thai rice |
| 2 |
|
Strips lemon zest |
| 1 |
|
Cinnamon stick; broken |
| 5 |
|
Cardamom pods; (5 to 6) |
| 1 |
|
Pinches saffron stamens |
|
|
Chopped coriander leaf |
| 3/4 |
pt |
Vegetable stock |
| 1 |
ts |
Honey |
| 1 |
|
Clove garlic; crushed |
| 1/2 |
sm |
Onion; finely chopped |
| 2 |
tb |
Sesame oil |
| 2 |
ts |
Salt |
|
|
Coriander seeds |
|
|
Salt and pepper |
| 4 |
|
Thick slices aubergine; skin on, cut into |
|
|
; 11/4" cubes |
| 4 |
|
Thick slices pumpkin; cubed |
| 1 |
|
Yellow pepper; flesh cut into |
|
|
; 11/4" squares |
|
|
Sesame oil |
|
|
Wooden skewers; soaked in water for |
|
|
; 30 minutes |
| 1 |
tb |
Ground almonds |
| 1 |
tb |
Skinned peanuts |
| 1 |
ds |
Soy sauce |
| 1 |
ts |
Tomato puree |
| 1/4 |
|
Red chilli; diced |
| 1 |
ds |
Worcester sauce |
| 1 |
ts |
Redcurrant jelly |
|
|
Salt and pepper |
| 2 |
dr |
Tabasco; (2 to 3) |
| 3 |
tb |
Water |
| 1 |
tb |
Single cream |
INSTRUCTIONS
RICE
SATAY
SAUCE
To make the rice, fry the onion and garlic in the oil until softened
but not coloured. Add 1tsp honey. Add the rice and all the seasonings
and mix together.
Add the hot stock and simmer gently for about 15 minutes until cooked
through. Keep hot. Just before serving, remove the aromatics and stir
in some chopped coriander leaf.
To make the satay, thread the vegetables alternately on to wooden
skewers (2 per person). Rub with sesame oil and season with salt,
black pepper and crushed coriander seeds. When ready to cook, roast
in a hot oven for about 12-15 minutes until cooked through and
starting to blacken on the edges. Turn the skewers halfway through.
Baste with the aromatic oil.
Liquidise all the satay sauce ingredients together and check
seasoning.
To serve, lay the skewers on a bed of rice with the satay sauce on the
side.
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