Posted tagged ‘kabobs’

Chicken Satay and Tropical Rice Salad

March 11, 2010

From the moment I first lit my grill, I’ve been on a mission to produce at least one meal without any f*ck ups. Well hooray for today! 

Here was the golden recipe for Chicken Satay: 

  • 2 chicken breasts
  • 8 tbsp crunchy peanut butter
  • 1 onion (coarsely chopped)
  • 1 garlic clove (coarsely chopped)
  • 2 tbsp creamed coconut
  • 4 tbsp peanut oil
  • 1 tsp light soy sauce
  • 1 fresh red chilli pepper (chopped and de-seeded)

Unlike previous meals (where I had portions that could potentially feed all of my neighbors), I only had three skewers of chicken to work with, so there was no room for error. 

After reconsidering my infamous “Mega-Sear” technique, I decided to concentrate very hard on temperature control. On previous outings, my Weber guide told me to  pre-heat the grill to between 400-450 (cheers Weber). This time, I ignored it and took it down a notch to 200-250, and voila… 

Not-Mega-Seared Chicken Satay

I was extremely happy with myself on this one. It may have taken five goes, but I got there in the end. Maybe it’s because I do my best work in the rain (it was absolutely pissing it down tonight!). On top of that, the tropical rice salad made by my first-class helper @TheSkivvy was divine. Onwards and upwards Bar-B-Khoo! 

Lessons Learned: 

  • I am awesome at this
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Coconut Shrimp and Corn on the Cobs

March 10, 2010

On my very first outing with grilled shrimp, I went a bit overboard on the whole searing front. This time around the shrimp were placed onto metal skewers and sat on a kabob rack, lifting them just above the grill area. There will be no mega-searing happening on my watch today! 

For the coconut shrimp, I used: 

  • 1 lb raw jumbo shrimp
  • 6 spring onions
  • 1 1/2 cups coconut milk
  • 1 lime (juice and finely grated rind)
  • 4 tbsp fresh coriander (chopped)
  • 2 tbsp corn oil
  • Pepper

Everything was looking good. The shrimp was cooking away happily and smelling delicious; the asparagus was nicely searing; whilst the veggies and cobs were getting piping hot. Could it possibly be that I was serving up a meal with no mishaps?!  High five! …FIVE! FIVE! FIVE! ..all round! 

Everything was presented nicely on the plate. Then I cut one of the shrimp in half and… it was still undercooked inside …SHIT! SHIT! SHIT! I knew it was too good to be true. 

So back on the barbie they went for another couple of minutes. Second time off the grill, they were perfect. Though it was a shame that the veggies got a bit cold on the plate, waiting. Bollocks. It did taste good though; that’s one consolation, I guess. 

Coconut Shrimp... cooked this time

Lessons learned: 

  • If in doubt, test one shrimp before pulling it off the damn grill!
  • Keep the veggies on the warming rack until then

Pork and Sage Kabobs

March 9, 2010

Up next on the menu: Pork and sage kabobs.

Pork and Sage Kabobs

I got this recipe from a book that one of my friends gave me. For the kabobs (note: this is for four people):

  • 1 lb ground pork
  • 1/2 cup fresh breadcrumbs
  • 1 finely chopped small onion
  • 1 tsp fresh sage
  • 2 tsp apple sauce
  • 1/4 teaspoon nutmeg
  • 3 tbsp olive oil and 1 tsp lemon juice to baste
  • Salt and pepper

So off I trotted to put the perfectly sculpted kabobs on the grill. It was a really chilly evening outside, but like I said – I would be out grilling come rain, hail or shine! All was going well. Then something bad happened…

My brief moment of serenity before things went tits up

…I lifted up the lid of my grill and all of the kabobs had fallen off the skewers! It looked like a right dog’s dinner. Luckily my helper (@theskivvy) managed to salvage half of the kabobs… even though she elbowed me out of the way in the process! Thank goodness I didn’t notice the ingredients was to serve four people, not two.

A good lesson carried over from the last time: always make more than what you need, especially when you are a novice. Half of it is bound to bite the dust somehow!

Despite the minor set-back (and a slightly bruised ego), half of the kabobs were saved, and we finally managed to sit down to a lovely dinner. These kabobs (ie: meatballs in disguise) were absolutely delicious. So much so that I’ll be doing a Take 2  at the weekend.

I spent the remainder of the night scrubbing my grill grates to hell. My biceps are lovely and toned now. Who said that food and fitness can’t be friends?

Ta-da! All's well that ends well.

Lessons Learned:

  • Minced/ground meat is not solid enough to be skewered, without falling apart
  • Place the kabobs (meatballs) on a grilling dish instead of trying to skewer them