Bbq Recipes

[Riggy]

Ok fellas, let's have all your fantastic recipes that we can all smell cooking whilst walking past your BBQ's on site. .

[Bryn58]

This is a favourite for us:

 

BBQ'd Chicken Satay, serves 4 but it's easy to adjust for more (or less people)

 

 

Prep Time: 30 mins
Cook time: 15 mins
Marinate: 1 hour (longer is better)

Ingredients

· 4 Bamboo or metal skewers

· An airtight container large enough to hold all of the chicken whilst it marinates

· 4 Spring onions

· 2 Prices Fresh root ginger

· 1 Garlic Clove

· 1 tsp Ground coriander

· 1 tsp Ground cumin

· 1 Tbsp Light soy sauce

· 1 Tbsp Sunflower oil

· 1 1/2 Tbsp Lemon juice

· 2 tsp Sugar/

· 2 Tbsp Crunchy peanut butter

· 6 tsp Water

· 2 tsp Dark soy sauce

· 4 Lettuce leaves

· 4 Skinless chicken breasts

Method:

If using bamboo skewers soak them in a bowl of water for 10-15 mins before you use them, this will help to stop them from burning during the grilling part.

Cut the chicken breasts into chunks (about 1inch square should do) and then put them back in the fridge.

To make the marinade:

Trim the spring onions and cut into small pieces and place in the airtight container.
Peel and grate the and add it to the container, peel and crush the garlic and add it to the container.

Now add to the container the coriander, ground cumin, light soy sauce, sunflower oil, one tablespoon of the lemon juice and one teaspoon of sugar.

Add the cubed chicken to the container, snap the lid on and give it a good shake so that all of the chicken has a good coating of the marinade, place it in the fridge for at least an hour (the longer the better, I marinate mine overnight for the best flavor)


Note: You can add more of any of the ingredients for the marinade but DO NOT add any more than the stated amount of the coriander or ground cumin or it will make it taste too bitter.

To Make The Sauce:

Put the peanut butter, water, dark soy sauce and remaining sugar and lemon juice into a small saucepan and whilst stirring gently bring it to the boil , keep stirring until it all blends into a smooth sauce and then remove from the heat.

Drain the wooden skewers (if not using metal ones) and thread approx. 6 pieces of the marinated chicken onto each skewer, make sure the grill is very hot and then place the Satay sticks on the grill until the meat is sealed then you want to move the satay stick away from the hottest part of the grill and continue to grill until the chicken is cooked.

To Serve:

When ready to serve gently reheat the peanut sauce whilst stirring (this will prevent it from sticking to the pan) you can also add a dash of lemon juice and a little light soy sauce just to thin it up a little (I always do)

Shred the lettuce into strips with a sharp knife and put on a serving plate to form a bed,
place the cooked chicken satay sticks on the bed of shredded lettuce and pour a little of the peanut sauce over the top to garnish, serve the rest of the sauce in small bowls (one for each person)

 

 

Enjoy,

Bryn.

[LongTimeCaravaner]

Sounds very nice but I bet in nine caravans out of ten it would be the woman who did all the prep and hubby would just put it on the bbq.

[Mogwyth]

The only prep my wife does is salad or veg, we are talking about someone who on finding out she had run out of mixed spice for a pudding substituted mixed herbs

 

Bill's burgers (makes four generous portions)

 

500gms full fat best quality mince (at least 20% fat, make up with beef dripping if ness)

Finely chopped red onion

Good bunch of parsley finely chopped

Two tablespoons of oyster sauce

Tablespoon of olive oil

 

Optional:

chopped chillies

crumbled blue cheese

sundried tomatoes

 

Mix all the ingredients gently so as to not break up the mince too much, divide in four, shape (about 3 1/4 inched in diameter if you like thick burger 4" for a thinner one) and cook to taste.

 

Serve on a lightly toasted brioche or Scottish morning roll with caramelised onions (in a pan with a knob of butter cook slowly for an hour), iceberg lettuce, optional sauces/relish etc my preference is for good old English Mustard and plastic cheese ideally put on top of the burger a minute or two before you remove from the bbq