Grilled Daikon, Asparagus & Carrot with Tart Peanut Dressing
Grilled Daikon, Asparagus & Carrot with Tart Peanut Dressing
1 large daikon, peeled
6 cups of chicken stock (1700ml)
¼ cup peanut oil (60ml)
2 bunches asparagus – stems removed
8 Medium sized garden fresh carrots peeled, sliced lengthwise in half; leaving the tops on
salt and pepper to taste
Peanut sauce
3 oranges, juiced
1 lime, juiced
1 teaspoon chili paste (5ml)
1 cup creamy peanut butter (250ml)
1 teaspoon chopped ginger (5ml)
Makes 1.2 cups of sauce
Place the whole daikon into a pot of simmering chicken stock set over low heat for approximately 15 minutes. Remove from heat and allow to cool. Place into the refrigerator 3 hours or overnight.
Prepare the peanut sauce. In a small bowl mix peanut butter with juices and ginger until a nice smooth consistency is achieved. If a thinner sauce is required mix in some warm water until the proper consistency is achieved.
Remove the daikon from the refrigerator and cut into ½ -inch thick disks. Place onto a baking sheet with snapped asparagus pieces and carrots. Drizzle with oil, salt and pepper.
Preheat the barbecue to medium high heat.
Oil the grill and add the vegetables. Grill the daikon for approximately 3 minutes per side turning occasionally to avoid burning. Let the barbecue do the work and turn only so they don’t burn. Cook asparagus for 1 minute per side or until bright green with golden char marks. Place carrots on heat for 2 minutes per side or until char marks are achieved. Remove vegetables from grill and transfer to a platter. Top with peanut sauce and serve.
Serves 6
1 large daikon, peeled
6 cups of chicken stock (1700ml)
¼ cup peanut oil (60ml)
2 bunches asparagus – stems removed
8 Medium sized garden fresh carrots peeled, sliced lengthwise in half; leaving the tops on
salt and pepper to taste
Peanut sauce
3 oranges, juiced
1 lime, juiced
1 teaspoon chili paste (5ml)
1 cup creamy peanut butter (250ml)
1 teaspoon chopped ginger (5ml)
Makes 1.2 cups of sauce
Place the whole daikon into a pot of simmering chicken stock set over low heat for approximately 15 minutes. Remove from heat and allow to cool. Place into the refrigerator 3 hours or overnight.
Prepare the peanut sauce. In a small bowl mix peanut butter with juices and ginger until a nice smooth consistency is achieved. If a thinner sauce is required mix in some warm water until the proper consistency is achieved.
Remove the daikon from the refrigerator and cut into ½ -inch thick disks. Place onto a baking sheet with snapped asparagus pieces and carrots. Drizzle with oil, salt and pepper.
Preheat the barbecue to medium high heat.
Oil the grill and add the vegetables. Grill the daikon for approximately 3 minutes per side turning occasionally to avoid burning. Let the barbecue do the work and turn only so they don’t burn. Cook asparagus for 1 minute per side or until bright green with golden char marks. Place carrots on heat for 2 minutes per side or until char marks are achieved. Remove vegetables from grill and transfer to a platter. Top with peanut sauce and serve.
Serves 6
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