with a Spicy Satay Sauce

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 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.

Preheat your oven to 190°C / Gas Mark 5 /170°C (fan)

Cut the celeriac horizontally into roughly 1.5cm thick pieces and then use a 5/6cm diameter circle cutter to cut the celeriac into discs. Skewer the mushrooms and celeriac discs in alternate layers to build the kebabs.

Using an egg wash brush ‘paint’ half of the marinade over the kebabs and bake for 30 minutes.

Once cooked, remove from the oven to cool.

‘Paint’ the remaining marinade onto the cooked kebabs. Be very careful when doing this as the celeriac discs and mushrooms will have shrunk and will therefore be more likely to break or fall off the skewer.

Finish the kebabs on a hot BBQ or if you’re not eating outside place under a hot grill for a few minutes. Serve with the dipping sauce.