Aubergine And Squash Satay On Fragrant Rice Recipe

• 6 ounce Thai rice
• 2 x Strips lemon zest
• 1 x Cinnamon stick, broken
• 5 x Cardamom pods, (5 to 6)
• 1 pch saffron stamens Minced coriander leaf
• 3/4 pt Vegetable stock
• 1 tsp Honey
• 1 x Clove garlic, crushed
• 1/2 sm Onion, finely minced
• 2 Tbsp. Sesame oil
• 2 tsp Salt 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 min
• 1 Tbsp. Grnd almonds
• 1 Tbsp. 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 Tbsp. Water
• 1 Tbsp. Single cream

1. To make the rice, fry the onion and garlic in the oil till softened but not coloured.
2. Add in 1tsp honey.
3. Add in the rice and all the seasonings and mix together.
4. Add in the warm stock and simmer gently for about 15 min till cooked through.
5. Keep warm.
6. Just before serving, remove the aromatics and stir in some minced coriander leaf.
7. To make the satay, thread the vegetables alternately on to wooden skewers (2 per person).
8. Rub with sesame oil and season with salt, black pepper and crushed coriander seeds.
9. When ready to cook, roast in a warm oven for about 12-15 min till cooked through and starting to blacken on the edges.
10. Turn the skewers halfway through.
11. Baste with the aromatic oil.
12. Liquidise all the satay sauce ingredients together and check seasoning.
13. To serve, lay the skewers on a bed of rice with the satay sauce on the side.

rice, lemon zest, cinnamon, pods, coriander leaf, vegetable stock, honey, clove garlic, onion, sesame oil, salt, aubergine, pumpkin, yellow pepper, almonds, peanuts, soy sauce, tomato puree, red chilli, salt, water, cream

Taken from cookeatshare.com/recipes/aubergine-and-squash-satay-on-fragrant-rice-71386 (may not work)