8th July
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


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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6th March
written by Nibblish

Blue cheese is a great addition to a gourmet burger at home, but imagine if the cheese wasn’t on top but inside…the creamy cheese leaking of the burger as you bite into it. Absolutely delicious!

Ingredients (serves 2):

300g beef, freshly minced
1/2 small onion, finely chopped
2 garlic cloves, crushed
1/2 bunch coriander, finely chopped
Freshly ground pepper & sea salt flakes
2 tbsp Worcester sauce
1 egg
30g blue cheese
olive oil
2 soft bread buns

1/2 small onion, finely sliced
2 slices lettuce
1/2 tomato, finely sliced
4 cornichons or 1 large pickled gherkin, finely sliced

2 tsp ketchup
2 tsp mayonnaise
1/2 bunch fresh chives, finely chopped
1/2 red chili, finely chopped

Extra Toppings
1 tsp Pesto (optional)
4 slices of Gruyere cheese (optional)
1/2 avocado, mashed (optional)
2 flat mushrooms (optional)


1. Place mince into a large mixing bowl, add the egg, chopped onion, garlic, coriander, worcester sauce. Mix well and season with salt and pepper. Shape a patty with a fourth of the mixture, place half of the blue cheese on top and place another thin patty on top of filling. Press lightly to seal. Repeat with the rest of the mixture. Refrigerate for 30 minutes or until ready to cook.

2. Pre-heat oil in a large frying pan and cook the burgers for 3 mins on each side. Season with a pinch of salt & pepper.

3. To prepare the sauce, combine the ketchup and mayo, add the fresh chives and chili.

4. Cut the bread buns in half, spread a spoonful of sauce, slices tomatoes lettuce leaves on one side and cheese, cornichons and any other toppings on the other one. Place burger on top and serve immediately.

Make sure you choose the freshest ingredients for the best results, but don’t use lean beef as a bit of fat is better for juicy burgers!

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27th February
written by Nibblish

A Potato Salad is the perfect accompaniment for barbecues and picnics, as it’s best served with meat, seafood and a green leaf salad…A real classic for summer!

Ingredients: (serves 6 people as a side)

12 small potatoes (such as desiree), peeled
4 bacon rashers, rind & excess fat trimmed, finely chopped
3 large tbsp whole egg mayonnaise
3 large tbsp sour cream
2 garlic cloves, crushed
3 shallots, finely chopped
6 gherkins, finely chopped
2 tbsp carpers, finely chopped
1/2 bunch of dill, finely chopped
Freshly ground pepper & sea salt flakes


1. Cut each potato into 4, place in a large saucepan and cover with cold water. Bring to boil and boil uncovered for 10 minutes or until tender when pierced with a stick. Drain and let it cool completely.
In the meantime, heat oil a small frying pan and cook the diced bacon until nice and brown.

2. Combine together the mayonnaise, sour cream, garlic into a mixing bowl. Top with the dill, gherkin, carpers, shallots and mix well. Taste and season with salt & pepper.

3. Gently toss in the potatoes and bacon bits and refrigerate for 30 minutes or more.

You can store the potato salad in the fridge for a few days. You can also top it with pieces of hard boiled eggs if you’re serving it as a main!

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26th February
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


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
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!


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)


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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8th January
written by Nibblish
That’s a really great summer classic to serve as a side for a barbecue, but I also find it extremely handy to make on Sunday night to take to work for lunch during the week. It can lasts the whole week in the fridge, in fact the longer it stays the tastier it gets! I just tend to use it as a healthy & nutritious base and just add a different meat to keep it exciting - so for example complement it with diced ham & egg on Monday and then shredded Chicken on Tuesday…You colleagues will definitely ask you where you got your lunch from! 

Ingredients (4-6 people)

  • 200g couscous
  • 1 stock cube
  • 1 lemon
  • 2 tbs olive oil
  • 1/2 small bunch of mint, finely chopped
  • 1/2 red onion, finely sliced
  • 1 small red chili, seeds removed, finely chopped
  • 1 Lebanese cucumber, seeds removed, finely diced 
  • 1 yellow capsicum, seeds removed, finely diced 
  • 1 Green Capsicum seeds removed, finely diced 
  • 10 small cherry tomatoes, seeds removed, finely diced 
  • Feshly ground Salt & Pepper


1.  In a non stick saucepan over high heat, combine 200ml of water, the stock cube and the 1 tsp. olive oil and 1/2 tsp and bring to a boil. Pour in the couscous, stirring constantly, then remove from the heat. Cover and let stand for 10 minutes. Transfer the couscous to a bowl, fluff it up with a fork to separate the grains,  add the juice of 1/2 of the lemon juice, another tsp olive olive oil and chopped chili and mix into the couscous.

2. Add the finely chopped peppers, tomatoes, cucumber, chopped mint, chopped onion. Mix gently but well. Season to taste with salt and pepper.  Cover and refrigerate for at least 1 hour or up to 12 hours before serving to allow the flavors to blend. 

Garnish with mint and serve the salad chilled or at room temperature. 

Here you go. It’s dead easy, much cheaper than buying lunch everyday, healthier and tastier too! What more can you ask for?
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