Ingredients 300g Courgette, cut into inch size pieces 300g Peppers, cut into inch size pieces 300g Aubergine, cut into inch size pieces 300g Tomatoes, Baby plum. Sauce 100g Butter 200g Shallots, chopped 10g Curry powder 10g Tumeric 400ml Knorr Garde D'or Bechamel Sauce Braised Rice 50g Butter 100g Onions, chopped 10g Curry powder 10g Garam Masala 2g Cardamom Pods 10g Tumeric 400g Knorr Long Grain Rice 2litres Knorr Chicken Bouillon 20g Coriander, fresh chopped
Advance Preparation Pre-heat oven to 180ºC/375ºF/Gas 4. Make up the Knorr Chicken Bouillon as per manufacturers instructions. Method 1. Feed the diced vegetables on to a soaked kebab stick, place onto a suitable tray, cover, label and refrigerate until required. 2. Melt the butter in a suitable pan over a medium heat add the onion and cook with out colour until soft. Add the spices and cook until they release there aroma, decant in the Knorr Garde D'or Bechamel sauce and bring to the simmer. Cover and Keep warm until required. 3. Melt the butter in a suitable pan over a medium heat, add the onion and cook with out colour until soft. Add the spices and continue to cook until they release there aroma, add the Knorr Rice and Knorr Chicken Stock and bring to the boil. Cover and place into the oven cook for 15 minutes or until liquid is absorbed and rice is tender. 4. Add the kebabs to a BBQ or griddle and cook until golden and vegetables are tender. 5. To serve place the rice centre of plate top with the vegetable kebabs and finish with the curry sauce spooned over and around. Service Hint The Kebabs could be flavoured with one of the Knorr Pureed Herb and Spices Range. Recipe from Knorr Summer Menu Masterclass with Neil Thornley