Jo Pratt’s Steamed Tenderstem and Three Dips
Serves: 8
Cost Cutting Eco Friendly Quick Make
Got friends coming over? Whip up these delicious dips and serve with freshly steamed Tenderstem broccoli
Ingredients:
[hd]For the Satay Sauce[/hd]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
[hd] For the Cream Cheese and Sweet Chilli Dip[/hd]
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
[hd]For the Red Pepper Hummus[/hd]
400g tin of chickpeas, drained
2 roasted red peppers, from a jar or prepared yourself
2 garlic cloves, crushed
4 tbsp tahini (sesame seed paste)
juice of 1 small lemon
1/2 tsp chilli flakes (optional)
2 tbsp extra virgin olive oil
method:
- 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.
- 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.
- 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.
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