Aubergine and Squash Satay on Fragrant Rice
Keys: Seasonal
Yield: 1 servings
Ingredients:
----------------- RICE ----------------
6 oz Thai rice
2 x Strips lemon zest
1 x Cinnamon stick, broken
5 x Cardamom pods, (5 to 6)
1 pch saffron stamens
Chopped coriander leaf
3/4 pt Vegetable stock
1 tsp Honey
1 x Clove garlic, crushed
1/2 sm Onion, finely chopped
2 tbl Sesame oil
2 tsp Salt
----------------- SATAY ----------------
Coriander seeds
Salt and pepper
4 x Thick slices aubergine, skin on, cut into 11/4"
cubes
4 x Thick slices pumpkin, cubed
1 x Yellow pepper, flesh cut into 11/4" squares
Sesame oil
Wooden skewers, soaked in water for 30 minutes
----------------- SAUCE ----------------
1 tbl Ground almonds
1 tbl Skinned peanuts
1 dsh Soy sauce
1 tsp Tomato puree
1/4 x Red chilli, diced
1 dsh Worcester sauce
1 tsp Redcurrant jelly
Salt and pepper
2 dsh Tabasco, (2 to 3)
3 tbl Water
1 tbl Single cream
Method:
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.
If we were all like angels, the world would be a heavenly place.
*Angelique*
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