Steamed Tenderstem with Dips

  • Steamed Tenderstem broccoli, for dipping
  • For the satay sauce
  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 1 clove of garlic, peeled and crushed
  • 100g crunchy peanut butter
  • ½ tsp chilli powder
  • 250ml coconut milk
  • 1 tbsp soy sauce
  • Juice of ½ lime
  • For the cream cheese and sweet chilli
  • 200g cream cheese
  • 3 tbsp sweet chilli dipping sauce
  • 4 tbsp crème fraiche or coconut cream
  • 4 spring onions, very finely chopped
  • Juice of ½ lime
  • Foe the red pepper hummus:
  • 1 x 400g tin of chick peas, drained
  • 2 roasted red peppers, from a jar or prepared yourself
  • 2 cloves garlic, crushed
  • 4 tbsp tahini (sesame seed paste)
  • Juice of 1 small lemon
  • ½ tsp chilli flakes (optional)
  • 2 tbsp extra virgin olive oil

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 5 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 Tenderstem.

To make the red pepper hummus: 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 Tenderstem.

Recipe courtesy of Tenderstem Broccoli

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