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Bacon kebabs with peanut dip

For an unusual party platter, arrange the bacon kebabs on a serving plate in alternating rows with peeled cucumber strips. Garnish with coriander, put dip in a coconut shell and place on the plate.

ingredients

serves 4
350 g (12 oz) collar bacon, trimmed and cut into 1 - 2 cm (3/4 - 1 inch) cubes
3 tablespoons crunchy peanut butter
25 g (1 oz) desiccated coconut
150 ml (1/4 pint) water
salt and freshly ground black pepper
coriander leaves, to garnish

marinade

2 tablespoons vegetable oil
2 teaspoons curry paste
2 teaspoons lemon juice
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric

method

1. Make the marinade: blend the marinade ingredients in a bowl.

2. Add the bacon cubes and coat thoroughly in the marinade. Cover and leave to stand for 30 minutes.

3. Heat the grill/broiler to moderate.

4. Remove the bacon cubes from the marinade with a slotted spoon. Reserve marinade. Thread the bacon pieces on to each of 12 wooden cocktail sticks.

5. grill/broil the kebabs for 10 minutes, turning occasionally, until cooked.

6. Meanwhile, pour the reserved marinade into a saucepan and add peanut butter, coconut and water. Season to taste with salt and pepper and heat through gently, stirring constantly until well mixed.

7. Arrange the bacon kebabs on a warmed serving plate and garnish with coriander. Serve at once with the dip handed separately in a warmed bowl.

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