It's been a busy few weeks for parties which has meant lots of testing of the barbeque recipes. And now with the cooler recipes I've reviseted some the warming roast recipes. The best thing about the cooler weather is that it means its time for steamboat parties. But more on that another time.
The great thing about bbqs is that its easy to prepare things in advance and there is usually someone willing to take a turn cooking, there's seemingly something irresistible about cooking with fire. It's easy to prepare the meat skewers in advance, as this is the time consuming part of the preparation and they freeze quite well. This means that on the day of the party its just a matter of preparing the vege skewers, the prawn skewers and voila, you're ready to rock'n'roll. Just be sure to get to the prawn skewers before everyone else polishes them off!
These quantities will serve 25-30 people.
Honey Mustard Chicken Skewers
1/4 cup mustard
1/2 head of garlic, peeled and crushed
1/2 cup honey
1/2 cup olive oil
Salt and pepper
2kg skinless thigh fillets, cubed (by the butcher)
Put the chicken in a bowl and mix through the other ingredients. Leave to marinade for an hour or so and then thread onto skewers. Arrange on a plate or in a lasagna dish and wrap well in cling film. Freeze.
Leave these in the fridge to fully defrost over night. These take about 10 minutes on each side to cook on a hot bbq.
Orange and Ginger Lamb Skewers
3 oranges, peeled and chopped roughly
150g ginger, peeled and chopped roughly
1 teaspoon white pepper
1/4 cup soy sauce
2kg lamb, cubed (by the butcher)
Process the orange flesh, ginger, pepper and soy sauce into a thick paste. Put the lamb in a bowl and mix through the orange/ginger/soy paste. Leave to marinade for an hour or so then thread onto skewers. Arrange on a plate or in a lasagna dish and wrap well in cling film. Freeze.
Leave these in the fridge to fully defrost over night. These take about 10 minutes on each side to cook on a hot bbq.
Prawn and Coriander Skewers
2/3 cup lime juice
1/2 head of garlic, peeled and chopped
2 tablespoons palm sugar
1 large red chilli, chopped
2 handfuls of coriander leaves
1 kg green prawns (headed and peeled)
Process the lime juice, garlic, sugar, chilli and coriander leaves into a gooey mix. Put the prawns in a bowl and pour over the lime/garlic/coriander mix. Skewer the prawns, 3 to a skewer.
These will cook quite quickly on a hot bbq, just 1-2 minutes on each side.
