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Gado Gado - Organic Box News 12th - 15th April, 2011

Mattby Matt, 8 yr, 8 m ago in Blog
Comments | Tags: Box News, Local, greens, rhubarb

This week’s potato is ‘Desiree’, a good, tasty all-rounder. The beans are UK grown; a welcome arrival at this time of year, they’re grown in glasshouses by a supplier of tomatoes and cucumbers. The local purple sprouting broccoli has taken a while to get going but we have enough for the boxes at last. The courgettes and aubergines are Spanish. The no potatoes boxes have what will probably be the last of the season’s leeks, and large boxes have UK grown salad. The apples are Belgian ‘Greenstar’ and we have our first batch of rhubarb from Herefordshire.

Gado Gado

You can use all sorts of vegetables, raw or cooked, for this Indonesian style salad. Cut the vegetables into appropriate size pieces and blanch in separate batches until just tender. Cool immediately in cold water and set aside. Try strips of carrot and potato, green beans, broccoli and courgette strips. You can combine these with lettuce leaves, shredded cabbage, radishes and cucumber, arranged masterchef style on a large plate. Pieces of fried tofu or tempeh are good additions

For the sauce

  • 2 onions finely chopped,
  • 4 cloves garlic crushed and chopped,
  • 2 tbsp vegetable oil,
  • 175g peanuts,
  • 150g creamed coconut dissolved in 400ml hot water,
  • the juice of 1 lemon or 2 limes,
  • 1 tsp brown sugar,
  • salt,
  • 1 small bunch coriander ...
  1. Gently toast the peanuts in a dry pan for about 5 minutes, taking care not to burn them.
  2. Chop them finely in a food processor (or you can cheat by using peanut butter!).
  3. Fry the onions gently for 5 minutes, add the garlic and cook for another 2 or 3 minutes stirring frequently.
  4. Stir in the ground peanuts, lemon juice, sugar and coconut. Season to taste and cook the sauce over a low heat for a few more minutes.
  5. Serve the warm sauce over the cool vegetables, garnished with the coriander leaves.
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