Recipes

Around The World in 80 Ways

Mushroom and Tofu Satay Vegetarian Thai
Makes 8-12 satay sticks

• 2x250g/8oz blocks ready-fried tofu, sliced into 3.5/1½in lengths
• 200g/7oz fresh shiitake mushrooms, large ones cut in half
• 8-12 satay sticks, soaked in cold water for 20-30 minutes
• Marinade
• 125ml/4fl oz dark soy sauce
• 50ml/2fl oz water
• 15g/½oz palm sugar or light muscovado sugar
• 2 garlic cloves, chopped
• Red Curry Paste
• 10 large fresh red chillies
• 2 tsp coriander seeds
• 5cm/2in piece of galangal, peeled and finely chopped
• 1 lemon grass stalk, finely chopped
• 4 garlic cloves, halved
• 1 shallot, roughly chopped
• 1tsp lime juice
• 2 tbsp groundnut (peanut) oil

1. Put all ingredients in a blender or food processor and blend to a thick paste
2. Alternatively, you can pound all ingredients together with a mortar and pestle.
3. Transfer paste to an airtight container and store in fridge for up to 3 weeks. Or use ready made curry paste!

Crushed Roast Peanuts

• 25g/1oz unroasted peanuts or cashew nuts

1. Dry-fry nuts in a frying pan, using no oil. Stir around constantly until they turn a lovely golden colour.
2. Remove from heat and allow to cool.
3. Place nuts in a plastic bag and break into small pieces using a rolling pin.

You can roast and crush a larger quantity of nuts, then store remainder for up to 1 month in an airtight container in the fridge

Satay Sauce

• 1 heaped tsp vegan red curry sauce (see above)
• 1 tbsp groundnut (peanut) oil
• 250ml/8fl oz coconut milk
• 50g/2oz sugar
• 25ml1fl oz vegan fish sauce or soy sauce
• juice of 1 lime
• 65g/2½oz Crushed Roast Peanuts/Cashews
• 1 tsp crushed dried chillies

1. Put curry paste in a saucepan with oil and stir over gentle heat for 1 minute.
2. Add rest of ingredients then cook over a moderate heat until thickened and amalgamated.
3. Remove pan from heat, turn into a bowl and allow to cool.

To serve:

• chunks of cucumber
• spring onions, finely sliced lengthways
• satay sauce

1. Remove satay sticks from water one at a time and carefully thread tofu and mushrooms on them.
2. Cook under a hot grill for 1-2 minutes on each side.
3. Serve hot, garnished with cucumber chunks and sliced spring onions, with the satay sauce in a separate bowl.