Jo Pratt’s Steamed Tenderstem and Three Dips
Got friends coming over? Whip up these delicious dips and serve with freshly steamed Tenderstem broccoli
- Serves:
- 8
- Ready in:
Ingredients
For the Satay Sauce
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, peeled and crushed
- 100g crunchy peanut butter
- 1/2 tsp chilli powder
- 250ml coconut milk
- 1 tbsp soy sauce
- juice of 1/2 lime
For the Cream Cheese and Sweet Chilli Dip
- 200g cream cheese
- 3 tbsp sweet chilli dipping sauce
- 4 tbsp crème fraîche or coconut cream
- 4 spring onions, very finely chopped
- juice of 1/2 lime
For the Red Pepper Hummus
Method
- 1
To make the Satay Sauce: Heat the oil in a saucepan and gently sauté the onion and garlic until they are softened but not coloured. Stir in the peanut butter and chilli powder, gradually adding the coconut milk. Cook for five minutes, stirring most of the time. Finally stir in the soy sauce and lime juice. Remove from the heat and serve warm or cold with some steamed Tenderstem.
- 2
To make the Cream Cheese and Sweet Chilli Dip: Place all of the ingredients in a bowl and beat with a wooden spoon until combined. Season with a pinch of salt, spoon into a dish and serve with some steamed broccoli Tenderstem.
- 3
To make the Red Pepper Hummus: To make the hummus, simply place all of the ingredients in a food processor and blitz until smooth. Have a taste and add any extra seasoning – chilli (if using) lemon juice or olive oil – depending on your personal preference. Spoon into a dish and serve with some steamed broccoli Tenderstem.
Jo Pratt’s Steamed Tenderstem and Three Dips was taken from 69 Supplement of COOK VEGETARIAN
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For the Satay Sauce
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, peeled and crushed
- 100g crunchy peanut butter
- 1/2 tsp chilli powder
- 250ml coconut milk
- 1 tbsp soy sauce
- juice of 1/2 lime
For the Cream Cheese and Sweet Chilli Dip
- 200g cream cheese
- 3 tbsp sweet chilli dipping sauce
- 4 tbsp crème fraîche or coconut cream
- 4 spring onions, very finely chopped
- juice of 1/2 lime
For the Red Pepper Hummus
- 1
To make the Satay Sauce: Heat the oil in a saucepan and gently sauté the onion and garlic until they are softened but not coloured. Stir in the peanut butter and chilli powder, gradually adding the coconut milk. Cook for five minutes, stirring most of the time. Finally stir in the soy sauce and lime juice. Remove from the heat and serve warm or cold with some steamed Tenderstem.
- 2
To make the Cream Cheese and Sweet Chilli Dip: Place all of the ingredients in a bowl and beat with a wooden spoon until combined. Season with a pinch of salt, spoon into a dish and serve with some steamed broccoli Tenderstem.
- 3
To make the Red Pepper Hummus: To make the hummus, simply place all of the ingredients in a food processor and blitz until smooth. Have a taste and add any extra seasoning – chilli (if using) lemon juice or olive oil – depending on your personal preference. Spoon into a dish and serve with some steamed broccoli Tenderstem.
Got friends coming over? Whip up these delicious dips and serve with freshly steamed Tenderstem broccoli
Jo Pratt’s Steamed Tenderstem and Three Dips was taken from 69 Supplement of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
