WKND - - Kitchen Classics -


• 250 gm potato, peeled, diced

• 100 gm fine green beans, sliced • 50 gm car­rot, peeled, diced • 50 gm broc­coli, bro­ken into flo­rets, stem diced • 50 gm green peas • 50 gm quinoa • 20 gm gin­ger • 2 fresh green chilli • 25 ml olive oil • 20 gm lemon juice • 15 gm red chilli pow­der • 25 gm pome­gran­ate pow­der • 10 gm black salt • 100 gm bread­crumbs


Pre­heat the oven to 200°C.

Boil all veg­eta­bles (green peas sep­a­rately), strain and set aside.

Pick, wash and soak quinoa for 20 min­utes, then boil un­til cooked, drain and set aside.

Blend all veg­eta­bles, gin­ger and green chilli un­til you get a coarse paste.

Heat olive oil in a thick-bot­tom pan. Add the veg­etable paste and cook un­til the mix­ture is thick and de­void of mois­ture.

Add lemon juice, red chilli pow­der, pome­gran­ate pow­der and black salt.

Spread the veg­etable mix­ture on a tray and leave to cool.

Add bread­crumbs to thicken the mix­ture.

Use skew­ers to shape the veg­etable mix­ture into sausa­ge­sized cylin­ders (ap­prox. 1/3 cup mix­ture per skewer). Roll the skew­ers on a plate full of boiled quinoa and press into the quinoa so it sticks.

Place in a sin­gle layer across a bak­ing sheet, and roast at 200°C for 10 min­utes.

Re­move skew­ers and serve with tamarind sauce.

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