Broccoli and Cauliflower Satay

The robust taste of peanut sauce and these superstar vegetables are an excellent combination especially if it has been served with a delicious grilled chicken.

Serves 4:

Ingredients:

250g Broccoli - broken into florets

250g Cauliflower - broken into florets

Satay Sauce:

150ml crunchy peanut butter

100ml coconut milk

60ml freshly squeezed lemon juice (pop it in the microwave for 30 seconds as this will produce more juice)

30ml soy sauce

30ml brown sugar or molasses

5ml fresh ginger - peeled and grated

4 cloves of garlic - peeled and crushed

pinch of cayenne pepper

60ml chicken stock

20ml cream

lemon zest

few sprigs of coriander leaves for garnish

1 small red chili

Method:

Steam the cauliflower and broccoli just until tender. Dish into a serving bowl and keep warm.

Combine the peanut butter, coconut milk, lemon juice, soy sauce, sugar, ginger and garlic in a saucepan, and cook over a moderate heat for 15min.

Season to taste with the cayenne pepper, stir constantly, until the sauce is thick and heavy.

Transfer into a food processor or blender and puree briefly. Add the hot chicken stock and cream. Stir

If the sauce is to thick for your liking add a little water, until it has reached the consistancy that you require.

Pour the sauce over the vegetables.

Serve immediately, garnished with lemon zest, coriander leaves and a sprinkle of finely chopped red chili.