Greenhouse kebabs

 
                             GREENHOUSE KEBABS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Aubergine (eggplant)
    1       lg           Red or yellow pepper
    3                    Courgettes (baby zucchinis)
    6       sm           Onions
   12       sm           Cap mushrooms
                         -----FLAVOURINGS-----
    4       tb           Lemon juice
    4       tb           Peanut oil
    2       tb           Honey
                         Coriander seed,coarse ground
                         Coarsely ground black pepper
                         -----FOR THE SAUCE-----
    2 1/2   oz           Peeled onion
    2                    Garlic cloves
    5       tb           Peanut butter
    2       tb           Peanut oil
    1 1/2   tb           Honey
    1 1/2   tb           Lemon juice
    1       t            Coriander seeds
      3/4   ts           Chili powder
    2       ts           Anchovy essence
 
   Cut the aubergine and pepper into chunks; cut the onions into wedges;
   slice the courgettes into 1-to 1-1/2-inch lengths; leave the
   mushrooms whole. Mix together all flavouring ingredients.  Toss the
   vegetables in the flavourings and marinate for 2 to 4 hours.
      The sauce should be part-prepared well ahead.  Chop the onion and
   garlic roughly, then whizz them in a food-processor or blender with
   the coriander seeds.  Add the chili, oil and anchovy essence and
   whizz again. Add the peanut butter, lemon juice and honey and process
   once more. Scrape the puree into a small saucepan, cover and set
   aside for at least 1 hour before cooking.
      Thread the vegetables on to skewers and grill under moderate heat
   for 10-15 minutes, basting with the marinade liquid as necessary.
   Meanwhile, add 5 tablespoons warm water to the pan of sauce and set
   it over medium heat.  Cook at a steady bubble, stirring often, until
   the sauce is hot and aromatic.  Reduce heat to a very low and cook
   for a few minutes longer, adding more water if necessary to achieve a
   good creamy consistency, and adjust seasoning to taste.  Hand round
   the sauce separately.
  
 
 
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