Thursday, September 22, 2011

I'm in a Satay state of mind

Serendipity at it's finest: while paging through one of my new cook books, I came across a vegetarian version of Kipsate, the Indonesian inspired, spicy peanut sauce dish that's vastly popular here in Holland.  Now, I regret only briefly mentioning the amber-colored, peanutty goodness so infrequently before, since it's quite a staple in Dutch cuisine.

I suppose the recipes have been neglected here on the blog because every time I make something with satesaus it's immediately scarfed down without heeding the patience it takes to first pause and take a few nice photos (what a yummy dilema at that). Honestly, this is the first time I've done home made satay since in we have an abundance of convenient ready made sauces at local grocers and now I feel quite foolish because I think this recipe is perfect...and really simple! Definitely a front runner for favorite home made meals of the year. I finished off the meal with a Framboise (raspberry beer) and vegan oven baked onion rings from Appetite for Reduction (recipe to come soon).

So go ahead my friends, what are you waiting for? Grab the peanut butter and get going!

Quorn + Cauliflower Satay with Cucumber Pickle and Vegan Oven Baked Onion Rings

Cauliflower + Quorn Satay
(Recipe adapted from Rose Elliot's 'New Complete Vegetarian')

1 large head of cauliflower (about 500g, just the florets, chopped)
2 cups Quron pieces (you can also substitute tofu blocks or tempeh)

Satay Sauce
·      4 tbsp peanut butter (creamy or chunky)
·      5 tbsp coconut milk
·      1 tbsp tamarind paste
·      1 tbsp Thai red curry paste
·      1 tsp brown sugar
·      1red chili pepper, minced
---Mix ingredients together in a bowl, stir well, set aside.

·      2 tbsp creamy peanut butter
·      2 tbsp coconut milk
·      1 tbsp soy sauce
·      2 tbsp rice vinegar
·      2 tbsp sesame oil
·      2 tsp ginger
·      2-3 garlic cloves, crushed
·      2 tsp garam masala (or substitute with hot curry powder)
·      1/2 red chili pepper, minced
·      Olive oil or your preferred cooking oil to coat pans
---Mix all marinade ingredients in a medium sized mixing bowl. A fork works fine, stirring thoroughly.
---Rinse cauliflower and chop into bite sized florets. Boil water in a pan and parboil cauliflower (about 3 minutes). Drain and set aside in a large mixing bowl. Pour a large portion of the marinade over cauliflower, mix to cover all florets sufficiently. Lightly oil a baking sheet with olive oil, spread the pieces evenly and bake the cauliflower on broil setting for about 15 minutes. (Longer if you want it very crispy. Best to do this while you’re preparing the rest of dinner).
---Pour remaining marinade over the Quorn (or tofu, etc) pieces in a small mixing bowl. Mix to cover thoroughly. Heat a frying pan coated with olive oil over medium-low heat, add the marinated pieces and cook thoroughly, about 7-10 minutes depending on desired crispiness.
--Serve the dishes together with Satay sauce for dipping, YUM!

Cucumber Pickle
·      1 cucumber, skinned and diced
·      1 small onion, pealed and diced
·      5 tbsp water
·      5 tbsp rice vinegar
·      1 tsp sugar
·      1 red chili pepper, minced
---Mix liquids, sugar and peppers in a small bowl. Add cucumber and onions, stir and set aside.

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