Preparation time 20 minutes
Ready to eat 40 minutes
For the potato;
Sweet potato 2
Fresh garlic very thinly sliced 2 cloves
Ground Paprika 10g
Ground Cumin 8g
Chilli flakes 1g
Coriander seeds, lightly crushed 5g
Sesame oil 60ml
Cumin salt - refer to monkfish recipe
Cracked black pepper
For the satay;
Peanut butter smooth or crunchy 150g
Soy sauce (kikkoman) 60ml
Lime juice & zest 1.5
Fresh chilli deseeded and finely chopped 1/2
Coconut milk 100ml
Pickled red onion - refer to monkfish recipe
Crispy onion or shallot
Toasted sesame seeds
Lime 1/2 Fresh
chilli deseeded and finely sliced 1/2
Start by peeling and slicing your sweet potato into discs 2-3cm thick, lay them out onto a metal baking tray, carefully spike each disc with a knife a few times. Season well with cumin salt on both sides and leave to sit.
Preheat your oven to 180c
Take the dried spices for the potato and toast in a dry frying pan on a low heat for around 2min, add the sesame oil & garlic and cook for a further 1min, remove from the heat and add the butter, soy and honey, if your pan is to hot add a splash of water.
Remove any liquid from the potato with a dry tea towel then cover with the spiced butter mixture, place in the oven for around 10-20 minutes until the potato is starting to soften.
While the potato is partially cooking make your satay sauce by placing all the ingredients into a bowl and mixing together, be careful not to over work the sauce as it can split, add more coconut milk or water to adjust to preferred consistency, more or less lime, soy & chilli to your preferred flavour preference. Its up to you.
Give the potato a turn on the tray, coating it in the spiced butter mix before placing onto a medium heat bbq grill for around 6-7 minutes
Take a large serving plate and cover with the satay sauce, place the chargrilled potato and layout on top, garnish generously with the other ingredients.
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