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1 Aubergine (eggplant) 6 sm Onions
1 lg Red or yellow pepper 12 sm Cap mushrooms
3 Courgettes (baby zucchinis)
6 servings
--------------------------------FLAVOURINGS--------------------------------
4 tb Lemon juice Coriander seed,coarse ground
4 tb Peanut oil Coarsely ground black pepper
2 tb Honey
-------------------------------FOR THE SAUCE-------------------------------
2 1/2 oz Peeled onion 1 1/2 tb Lemon juice
2 Garlic cloves 1 ts Coriander seeds
5 tb Peanut butter 3/4 ts Chili powder
2 tb Peanut oil 2 ts Anchovy essence
1 1/2 tb Honey
Cut the aubergine and pepper into chunks; cut the onions into wedges; slice
the courgettes into 1-to 1-1/2-inch lengths; leave the mushrooms whole. Mix
together all flavouring ingredients. Toss the vegetables in the
flavourings and marinate for 2 to 4 hours.
The sauce should be part-prepared well ahead. Chop the onion and garlic
roughly, then whizz them in a food-processor or blender with the coriander
seeds. Add the chili, oil and anchovy essence and whizz again. Add the
peanut butter, lemon juice and honey and process once more. Scrape the
puree into a small saucepan, cover and set aside for at least 1 hour before
cooking.
Thread the vegetables on to skewers and grill under moderate heat for
10-15 minutes, basting with the marinade liquid as necessary. Meanwhile,
add 5 tablespoons warm water to the pan of sauce and set it over medium
heat. Cook at a steady bubble, stirring often, until the sauce is hot and
aromatic. Reduce heat to a very low and cook for a few minutes longer,
adding more water if necessary to achieve a good creamy consistency, and
adjust seasoning to taste. Hand round the sauce separately.
1 lg Red or yellow pepper 12 sm Cap mushrooms
3 Courgettes (baby zucchinis)
6 servings
--------------------------------FLAVOURINGS--------------------------------
4 tb Lemon juice Coriander seed,coarse ground
4 tb Peanut oil Coarsely ground black pepper
2 tb Honey
-------------------------------FOR THE SAUCE-------------------------------
2 1/2 oz Peeled onion 1 1/2 tb Lemon juice
2 Garlic cloves 1 ts Coriander seeds
5 tb Peanut butter 3/4 ts Chili powder
2 tb Peanut oil 2 ts Anchovy essence
1 1/2 tb Honey
Cut the aubergine and pepper into chunks; cut the onions into wedges; slice
the courgettes into 1-to 1-1/2-inch lengths; leave the mushrooms whole. Mix
together all flavouring ingredients. Toss the vegetables in the
flavourings and marinate for 2 to 4 hours.
The sauce should be part-prepared well ahead. Chop the onion and garlic
roughly, then whizz them in a food-processor or blender with the coriander
seeds. Add the chili, oil and anchovy essence and whizz again. Add the
peanut butter, lemon juice and honey and process once more. Scrape the
puree into a small saucepan, cover and set aside for at least 1 hour before
cooking.
Thread the vegetables on to skewers and grill under moderate heat for
10-15 minutes, basting with the marinade liquid as necessary. Meanwhile,
add 5 tablespoons warm water to the pan of sauce and set it over medium
heat. Cook at a steady bubble, stirring often, until the sauce is hot and
aromatic. Reduce heat to a very low and cook for a few minutes longer,
adding more water if necessary to achieve a good creamy consistency, and
adjust seasoning to taste. Hand round the sauce separately.
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