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CELERIAC AND MUSHROOM KEBABS WITH A SPICY SATAY SAUCE By David J Rickett
Ingredients (Makes four skewers): Celeriac and Mushroom Kebabs: 4 metal or wooden skewers (wooden skewers need to be soaked in water for at least 3 hours before cooking) 1 large celeriac 600g of closed cup chestnut mushrooms (ensure mushrooms are roughly 5/6cm in diameter) Spicy Satay Sauce: 50g of coriander 250g of peanut butter 1 thumb-sized piece of ginger 2 garlic cloves 1 large green chilli (seeds removed) 2 tablespoons of soy sauce 1 teaspoon sesame oil Zest of 1 lime Juice of 2 limes 32
½ teaspoon of ground turmeric 1 heaped teaspoon of caster sugar Salt to taste Method: For the Spicy Satay Sauce: Thoroughly blend all the ingredients together until it resembles a smooth purée, adding a few splashes of water if the mixture doesn’t blend well. Once blended you can add more salt, lime juice or chilli to your desired taste. Reserve half of the mixture in a separate bowl to be used as a dipping sauce. The other half will be used to marinate the kebabs. Blend 4 tablespoons of cooking oil to this half to finish the marinade. Cibare Magazine
www.cibare.co.uk
