| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Sainsbury4, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 8 |
sm |
New potatoes; boiled |
| 125 |
g |
Button mushrooms; (4oz) |
| 1 |
|
Red pepper; cut into 2cm (1 |
|
|
; inch) squares |
| 1 |
|
Green pepper; cut into 2 cm (1 |
|
|
; inch) squares |
| 1 |
lg |
Courgette; sliced |
| 2 |
sm |
Onions; peeled and |
|
|
; quartered |
| 25 |
g |
Butter; melted (1oz) |
| 3 |
|
Kiwi fruit; peeled and roughly |
|
|
; chopped |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1. Arrange the prepared vegetables on 4-6 skewers.
2. Brush with half the melted butter and place under a preheated moderate
grill for 8-10 minutes, turning once, until cooked.
3. Meanwhile mash the kiwi fruit with a fork or place in a blender until
smooth.
4. Heat the kiwi fruit puree in a saucepan with the remaining butter and
seasoning to taste.
5. Serve the hot sauce with the kebabs. Delicious served on a bed of rice.
The kiwi sauce is also ideal to pour over cooked fish, chicken and meat.
Converted by MC_Buster.
NOTES : A delicious accompaniment or light main course. Serve on a bed of
rice.
Converted by MM_Buster v2.0l.
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