ba­li­nese sa­tay roast sweet potato - - EAT REAL - serves 4

Roast sweet potato is such a bril­liant main in­gre­di­ent, and so sim­ple. Just roast them whole in the oven and en­joy with other veg­eta­bles and any flavour­ings you like. Here we’ve in­cluded Ba­li­nese flavours in a de­li­cious sa­tay sauce. 4 sweet pota­toes 2 cups broc­col­ini or broc­coli flo­rets 1 cup shelled edamame 4 green shal­lots, thinly sliced 12 ⁄ cup chopped macadamias (roasted, if liked)


12 ⁄ cup macadamia but­ter (or al­mond or cashew but­ter) 2 gar­lic cloves, chopped 2 tsp co­conut su­gar 125ml ( 12 ⁄ cup) co­conut milk, plus ex­tra, if needed 2 tsp grated fresh ginger 1 tbs tamari 2 tsp rice wine vine­gar 12 ⁄ tsp dried chilli flakes Juice of 1 lime

1 Pre­heat the oven to 200°C/180°C fan forced. Line a bak­ing tray with bak­ing pa­per. 2 Pierce the sweet pota­toes with a fork, then wrap them in foil and place on the pre­pared tray. Bake for 45-60 min­utes or un­til soft when pierced with a fork. 3 Mean­while, to make the sauce, place all the in­gre­di­ents in a food pro­ces­sor or blender and blend un­til smooth. Add more co­conut milk or wa­ter to thin the sauce if it seems a lit­tle thick. Set aside. 4 Just be­fore you are ready to serve, steam the broc­col­ini or broc­coli for 2 min­utes. Add the edamame to the broc­col­ini and steam for an­other 2 min­utes. 5 Un­wrap the sweet pota­toes and slice them length­ways down the cen­tre. Open them out and fill with the steamed ve­gies. Driz­zle over the sa­tay sauce and gar­nish with the shal­lot and macadamias.

“The won­der­ful va­ri­ety of herbs and spices in Asian cook­ing all carry vi­brant flavour and their own health ben­e­fits, whether it be aid­ing di­ges­tion, de­creas­ing in­flam­ma­tion or help­ing stim­u­late cir­cu­la­tion.”

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