RECIPE 5- OYSTER MUSHROOMS AND BABY CORN WITH SATAY SAUCE
OYSTER MUSHROOMS AND BABY CORN WITH SATAY SAUCE
This recipe is from Charred
and you can cook it outside on a barbecue outside, or inside on a griddle pan on the hob if you prefer.
I wanted to make this recipe as traditional satay skewers, but baby corn, being rather brittle and delicate, can’t be poked on to a kebab stick very successfully. It cooks just as well without skewers, although if your barbecue has big gaps between the grill bars you may want to use a chapa (flat plate) to prevent anything sliding into the fire, or cook it on a griddle inside, where it will be equally delicious.
SERVES 4-6
what you need:
2 tbsp coriander seeds, toasted
2 tsp ground turmeric
4 tbsp keçap manis (sweet soy sauce)
3 tbsp soy sauce
1 tbsp vegetable oil
3–4 bird’s-eye chillies, finely chopped,
to taste
3 cloves of garlic, crushed
500g oyster mushrooms
2 x 175g packs of baby corn
for the satay sauce
1 tbsp vegetable oil
2 banana shallots, finely chopped
2 cloves of garlic, crushed
2.5cm piece of fresh root ginger, finely grated
1 stalk of lemongrass, outer leaves discarded, core finely chopped
100g roasted salted peanuts, chopped
100g creamed coconut, roughly chopped
2 tbsp soy sauce
1–2 tsp soft dark brown sugar, to taste
salt and freshly ground black pepper
to serve
1 fat lime, cut into wedges
a small bunch of coriander, chopped
1–2 bird’s-eye chillies, finely chopped (optional)
What to do:
Tip the toasted coriander seeds into a pestle and mortar or a spice mill and roughly grind, then tip into a large bowl. Add the turmeric, keçap manis, soy sauce, vegetable oil, chilli and garlic, stirring well. Add the mushrooms and baby corn and gently toss together to mix. Set aside to marinate for 30 minutes to an hour at room temperature.
While the veg are marinating, make the satay sauce. Put the oil, shallots, garlic, ginger and lemongrass into a small pan and set over a medium heat, frying gently for about 10 minutes. Tip in the chopped peanuts and creamed coconut, pour in 250ml of water and add the soy sauce and sugar. Bring to the boil, then simmer steadily, stirring often, for 5 minutes, until the sauce has thickened a little. Use a stick blender to purée to a smoothish sauce (or leave a bit chunky if you prefer) and season to taste with a little salt and pepper.
Fire up your barbecue ready for direct grilling, adding a chapa if you have one, or preheat a griddle pan on the hob.
Spread out the mushrooms and baby corn on the barbecue or griddle and cook for about 15 minutes, turning regularly, until tender and golden brown.
To serve, pile the cooked vegetables on to a serving platter and nestle the bowl of satay sauce in the centre. Tuck in the lime wedges and sprinkle over the coriander and extra chilli, if using.