Sauce & dressing

8th July
2012
written by Nibblish

This tasty and healthy dish was inspired by my recent trip to Bali. Peanut sauce is one of the most popular local speciality, served with anything ranging from meats to vegetables. Chicken sate (or satay) is a wonderful alternative to a classic chicken kebab and also the perfect exotic addition to your next barbecue session!

Ingredients: Serves 4

Chicken skewers:
4 shallots
3 garlic cloves
25g root ginger
1-2 chillies
1 tbsp vegetable oil
½ tsp each ground turmeric
½ tsp ground coriander
½ tsp ground white pepper
¼ tsp ground nutmeg
¼ tsp ground cloves
2 tbsp tamarind paste (optional)
2 lime leaves , thinly sliced (optional)
500g chicken fillet, finely sliced
Wooden skewers, soaked in boiling water

Peanut sauce:
2 tablespoons oil
3 garlic cloves, minced
1-2 chillies
200g peanuts, unsalted & dry roasted
3 tsp palm sugar or brown sugar
3 tsp fish sauce
1/2 tsp salt
250 ml hot water

Instructions:

1. Peel & finely chop shallots, garlic, ginger and chillies. Measure spices and place into a separate bowl.

2. Heat oil in a pan over a medium heat and fry the shallots, garlic, ginger and chillies for 1-2 minutes. Add a tablespoon of water to help soften, stir in the dry spices and fry for a minute.

3. Remove the pan from the heat, let the mixture cool down, then blend to a paste and add the tamarind paste and shredded lime leaves if using. Season with salt.

4. Place chicken strips in a bowl, pour marinade over it, combine well and thread 5 chicken pieces onto each skewer.

5. To prepare the peanut sauce heat the oil in a saucepan add chillies, garlic and cook over medium heat for 5 minutes or until soft. Add peanuts and roast for another minute.

6. Place the mixture in a food processor; add salt, sugar, hot water and process again to make a thick sauce. Add fish sauce to taste.

7. Grill on the barbecue or griddle pan for 8-10 mins or until slightly charred on both sides and cooked inside.


Serve with peanut sauce, pita bread and a fresh cucumber salad for a light summer lunch or alternatively garnish with fried shallots and serve with a side of steamed rice or Nasi Goreng for a more authentic Indonesian meal.

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26th February
2011
written by Nibblish

These marinated lamb chops will be everyone’s favourite at your barbecue! The lovely summery flavours of the lemon, rosemary and garlic will make your tastebuds tingle! It’s a really quick and easy one to make, but you may just have to plan it ahead as you need to allow enough time to bring the distinct flavours in the lamb

Ingredients: (serves 4-6 people)

1 lemon, juiced
3 tbsp whole grain mustard
2 tbsp fresh Rosemary, chopped or blended
3 garlic cloves, crushed
1 small shallot, thinly sliced
Freshly ground pepper & sea salt flakes
1/4 cup Olive oil
12 Lamb chops

Instructions:

1. To make the marinate, whisk the lemon juice and mustard, into a mixing bowl. Mix in the garlic, rosemary and shallots, before gradually whisking in the oil. Season with Salt & pepper.

2. Coat the meat into the marinate and transfer to a large plastic bag or plastic container. Leave it to marinate in the refrigerator for at least 4 hours or even overnight if you can!

These chops will go really well with a spinach or potato salad.
Allow for 2/3 per person! If you don’t have a barbecue or if the weather is crap, you can still follow the same recipe and grill them instead!

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1st February
2011
written by Nibblish

I learnt to make Salsa Verde on a BBQ cooking course. It is a really simple sauce that will give your meal an instant boost! It takes 5 minutes to make and goes beautifully with grilled lamb, beef, chicken, prawns or fish…so pretty much anything that goes on the Barbecue!

Ingredients

1 slice bread, crusts removed, chopped
2 cloves fresh garlic
1 tbsp mustard
1 cup parsley leaves
juice from 1/2 lemon
1/3 cup olive oil
Sea Salt and pepper to taste
A few drops of tabasco to taste (optional)

Instructions

Blend all the ingredients except the oil and Tabasco together. While blending add the oil slowly. Add a small amount of tabasco to taste. Refrigerate until ready to serve.


If you don’t have a blender, you can also chop all the ingredients very finely by hand or mash it in a mortar & pistle. While great as a sauce, it can also be used as a marinate for vegetable or meat skewers. Hopefully a good one for the boys!?

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