Soy-Glazed Tenderstem^®, Satay Sauce, Charred Pineapple & Toasted Almonds

Method

1. Place the almonds in a dry frying pan.

2. Toast over medium heat until golden and fragrant.
   

3. Remove immediately so they don’t continue cooking.

4. Blanch the Tenderstem® in salted boiling water for 1–2 minutes.
   

5. Drain well.
   

6. Heat a large frying pan with the vegetable oil.
   

7. Add the Tenderstem® and cook until lightly charred.
   

8. Add soy, honey, sesame oil, lime, garlic and ginger.
   

9. Toss for 1–2 minutes until the Tenderstem® is glossy and coated.

10. Spoon the satay sauce onto the plate.
    

11. Arrange the soy-glazed Tenderstem® over the sauce.
    

12. Add the charred pineapple.
    

13. Scatter over the toasted almonds.
    

14. Finish with coriander, sesame seeds and fresh chilli.
    

15. Serve with lime
    
    Chef Technique: Balance the rich peanut and coconut satay with fresh lime and soy. The charred pineapple adds caramelised sweetness and acidity, while the toasted almonds provide crunch.