Quorn Meat Free Inasal And Satay Skewers Food

SATAY AUBERGINE SKEWERS

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Tip the aubergine batons into a roasting tin and toss with the sesame oil and soy, then spread out in a single layer. Roast for 20 mins until soft.
• Meanwhile, make the satay sauce. Heat the coconut cream and peanut butter together in a saucepan over a medium heat. Add the garlic and ginger and bubble for 5 mins until thickened. Season with a splash of soy sauce and the lime juice to taste. Set aside. You will make more sauce than you need. The satay sauce will keep, covered and chilled, for up to three days. Reheat until piping hot.
• Skewer the cooked aubergine on cocktail sticks and arrange on a serving platter. Drizzle over the satay sauce and scatter with chilli flakes and coriander. Alternatively, serve the sauce on the side for dipping.

BEEF OR PORK SATAY SKEWERS

Steps:

• Soak 4-6 wooden skewers in water for 30 minutes.
• Cut the pork or beef into 1/2in dice. Push the cubes onto the soaked bamboo skewers, only covering half of the skewer with meat.
• Mix together all the marinade ingredients. Place the kebabs in a shallow dish and pour over the marinade. Cover the dish with plastic wrap and leave to marinate overnight if possible.
• To make the sauce, blend the peanut butter with the garlic and cilantro in a food processor or liquidizer.
• In a separate jug, mix the soy sauce, sake, chili oil and coconut milk. With the blender running, pour the mixture slowly into the blender until the sauce is thick, but not set like peanut butter. If the sauce is too thick, loosen it with a tablespoon or so of water.
• Brush the marinated kebabs with olive oil and broil or barbecue for 6-8 minutes, until cooked through.
• Serve with the peanut sauce for dipping.