Master chef
Utensils
Brush
Measuring cup
Paring knife
Stick blender
Tablespoon
Teaspoon
small bowl
Cutting board
Barbecue
wooden skewers
grilling pan
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Preparation
Soak the cashew nuts in cold water for approx. 15 mins., drain.</
Charcoal/gas/electric grill
Cover and grill the peppers over/on a medium heat (approx. 200 °C for approx. 15 mins. all over, until the skin is black and comes away easily. Peel away the skin, remove the seeds, leave to cool.
Dip
Place the peppers, cashew nuts, curry and paprika in a measuring cup, season with salt, puree with a handheld blender, empty into a small bowl.
Kebabs
Quarter the peppers, remove the seeds, cut into pieces. Cut the tofu into cubes. Thread the peppers and tofu alternately onto the skewers. Cut the sweet potatoes into wedges, place on a grill tray. Mix the oil, paprika, curry and salt, brush the mixture over the kebabs and sweet potatoes.
Charcoal/gas/electric grill
Cover and grill the sweet potatoes over/on a medium heat (approx. 200 °C for approx. 10 mins., add the kebabs, cook for a further 10 mins., turning occasionally. Serve with the dip.
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