SATAY GRILLED AUBERGINE
Skewers at the ready- these vegetarian kebabs are marinated in soy and turmeric and served with a rich peanut dipping sauce
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 25m
Number Of Ingredients 14
Steps:
- Toss the aubergine with the soy sauce, oil, turmeric, 1 tbsp chilli sauce and some black pepper, then thread onto pre-soaked wooden skewers. Heat a griddle pan or frying pan until medium-hot. Grill the aubergines on all sides turning after grill marks appear. They need time to soften so keep the heat on mediumlow and cook until soft and golden. Brush with a little oil if they start to stick to the pan.
- For the salad, mix together all the ingredients in a small bowl, then set aside. In another bowl, mix the remaining chilli sauce, peanut butter, hoisin, vinegar and coconut milk. Serve the skewers with the salad, peanut sauce and some basmati rice.
Nutrition Facts : Calories 349 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 11 grams protein, Sodium 2.8 milligram of sodium
CHICKEN SATAY
This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce
Provided by Barney Desmazery
Categories Main course
Time 40m
Yield Makes 12
Number Of Ingredients 16
Steps:
- KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
- Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
- Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
- Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
- 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
- Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
- Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
- Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.
Nutrition Facts : Calories 117 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
AUBERGINE (EGGPLANT) AND TOFU SATAY STICKS
I have included the recipe for satay and green Thai sauce here too. If you want to you can use ready made versions but check the label, some contain fish bits
Provided by PinkCherryBlossom
Categories Soy/Tofu
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To make the green curry paste, grind all the ingredients together in a processor until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
- For the skewers Mix 3tbsp green curry paste together with 1tbsp groundnut oil. Cut the tofu and aubergine into 1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the aubergine and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
- Brush the vegetables with the remaining oil and grill under a medium heat until golden.
- Make the satay sauce. Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk. Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
- Serve the skewers on individual plates with a small bowl of satay sauce.
Nutrition Facts : Calories 467.3, Fat 39.3, SaturatedFat 14.7, Sodium 129.8, Carbohydrate 22, Fiber 7.3, Sugar 7.6, Protein 15.3
EGGPLANT (AUBERGINE) AND TOFU SATAY
Eggplant and Tofu in green curry with a peanut coconut satay sauce. Use frozen thawed waterpacked tofu well drained by pressing.
Provided by drhousespcatcher
Categories Soy/Tofu
Time P1D
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- curry paste:.
- grind all the ingredients together until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
- skewers:.
- Mix 3 tbsp green curry paste together with 1 tbsp groundnut oil. Cut the tofu and eggplant into 1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the eggplant and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
- Brush the vegetables with a the remaining oil and grill under a medium heat until golden.
- satay sauce:.
- Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender.
- Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk.
- Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
- Serve the skewers on individual plates with a small bowl of satay sauce.
- Or you can simply buy the curry and the satay to cut time but check your ingredients some carry fish.
Nutrition Facts : Calories 460.5, Fat 39.2, SaturatedFat 14.5, Sodium 126.6, Carbohydrate 21.4, Fiber 6.8, Sugar 7.7, Protein 14.3
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- Light/preheat the barbecue and soak 16 wooden skewers in warm water for 30 minutes. Slice the aubergines lengthways to the thickness of a pound coin, then halve lengthways. Place in a bowl, toss in the olive oil with plenty of salt, then set aside for 20 minutes.
- Meanwhile, make the dip. Heat 2 tbsp of the vegetable oil in a large pan over a low heat, and stir-fry the peanuts for 5 minutes until golden. Set aside to cool a little, then blend in a food processor until smooth.
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