Chicken Kebabs

INGREDIENTS
Fresh chicken breasts
Skewers (if using wooden skewers soak in water for 3 hours first).
Chopped fresh pineapple
Chopped (in thick slices) zucchini
Cherry tomatoes
Chopped haloumi cheese
Chopped red onion

NB. Cut all ingredients into roughly the same size, and not too small as you don’t want them to burn.

METHOD

Thread all ingredients onto skewers, and season with salt, pepper and olive oil.
Keep in fridge until ready to cook.
Barbeque on a low setting.
Serve with my favourite satay sauce (see here) and an ice cold Mata Beer!

Chargrilled Vegetable Salad

This can be used as a side dish or on top of bruschetta with a drizzle of balsamic vinegar.
INGREDIENTS
1 egg plant
3 zucchini
2 capsicums
500g Portobello mushrooms
1 fresh red chill (chopped, and with seeds removed)
Handful fresh basil
Handful fresh mint
3 garlic cloves
Grated parmesan cheese
Balsamic reduction
Good quality olive oil

METHOD
Wash and slice all the vegetables.
Chargrill vegetables on barbeque until they are soft.
Season with salt and pepper.
While vegetables are chargrilling, finely chop herbs, garlic and chilli.
Once vegetables are cooked roughly chop them.
Mix in the herbs, chilli and garlic, drizzle with balsamic and olive oil and season with salt and pepper.
Place on a platter, or serve on some toasted bruschetta. Finish with some grated parmesan cheese.

Virginia’s Favourite Satay Sauce

If you love peanut sauce, this one will blow your socks off! It’s quick, easy and mouth-watering.
This is a recipe you will want to hang on to!

INGREDIENTS
Olive oil
½ cup extra crunchy peanut butter
½ cup of canned, good quality coconut cream
Juice of ½ small lemon
1 medium onion (finely chopped)
3 garlic cloves (finely chopped)
½ cup brown sugar
3 tbsp soy sauce
½ tsp chilli flakes

METHOD
Place onion and garlic in a pan with a little oil and cook until soft.
Add peanut butter, lemon juice, soy sauce and brown sugar, and stir on low for one minute.
Lower heat further (it only needs to be warm enough to reduce the coconut cream), add chilli flakes and coconut cream, stir until all ingredients are combined. Serve with your favourite BBQ meats!

NOTE: This will last in the fridge for a week, or it can be frozen.

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