Summer sharing
Gather together your loved ones for this shareable spread that’s sure to impress
Delicious spreads the whole family can enjoy this season
Tempeh satay skewer
YOU WILL NEED
300g tempeh, cut into cubes 4 small wooden skewers, soaked in water for 1 hour
For the tempeh marinade 30ml olive oil
10g ginger, peeled 10g soft brown sugar 2 garlic cloves 1 red chilli, seeds removed 1 lime, juice and zest ½ banana shallot, peeled and chopped ½ tsp coriander seeds
Pinch of smoked salt
For the satay sauce 200ml coconut milk
150g smooth peanut butter 15g ginger, peeled and finely grated 1 lime, juice and zest ½ red chilli, seeds removed, finely chopped
½ tsp ground coriander ½ tbsp tamari
Pinch of smoked salt
For the cucumber and radish slaw
25ml olive oil 20ml rice vinegar ½ tsp honey 1 cucumber, spiralised, seeds discarded
100g radishes, finely sliced
DIRECTIONS
Preheat the oven to 180°C/Gas Mark 4. Place the tempeh into a steamer and steam for 8-10 minutes.
While the tempeh is steaming, blitz the marinade ingredients together in a blender to form a paste. Pour into a shallow dish and add the steamed tempeh to the marinade, coating all the cubes. Set aside for 20-30 minutes.
Make the satay sauce by combining all the ingredients together in a pan. Bring to a boil then remove from the heat.
Thread the cubes evenly onto the skewers and place onto a non-stick baking tray. Bake in the oven for 20 minutes, turning halfway through.
Make the slaw by mixing the vinegar, oil and honey together in a large bowl. Add the cucumber and radishes and mix thoroughly.
Remove the tempeh from the oven. Drizzle the satay sauce over so that each skewer is coated. Serve the skewers with the slaw and any add extras, like toasted peanuts and chopped chilli, on top.
Recipe and image courtesy of Tempeh Meades, tempehmeades.com