Posted by Andrew Fouracre | 29/05/2013 | Category: Retail Food
Have you had a barbecue this year yet? It’s currently National BBQ Week (May 27th – June 2nd) so whether it’s barbecuing with coats and umbrellas or you’re lucky enough to catch some sun, then do try this delicious barbecue recipe that has just five ingredients: BBQ chicken satay with Indonesian-style salad.
• 4 large, skinless free-range chicken breasts
• 300g jar peanut cooking sauce
• 165ml mini can coconut milk
• 1 lime
• 350g pack mixed vegetable stir-fry
1. Cut the chicken breasts into strips about 1cm-thick. Toss in ½ a jar of peanut cooking sauce in a bowl and set aside to marinate for 10 minutes.
2. Meanwhile, soak 12 medium-length wooden skewers in hot water. Preheat the grill to high and line a baking tray with foil. Thread the chicken onto the drained skewers (2-3 strips on each) and lay on the tray. Grill for 8-10 minutes, turning halfway, until lightly charred and cooked through.
3. To barbecue, preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.
4. Meanwhile, put the remaining peanut cooking sauce in a saucepan with the coconut milk and the grated zest of ½ lime. Place over a medium heat and simmer for 5 minutes. Stir in the juice of ½ lime and set aside to cool and thicken slightly.
5. Divide the vegetable stir-fry, uncooked, between 4 plates, along with the chicken satay and remaining ½ lime, cut into wedges. Drizzle some warm peanut sauce over each salad, and serve the rest in bowls for dipping the satay in. Serve with cooked rice, if you like.
© delicious. magazine
Barbecues don’t have to be all about the beer and the burgers either; your family and friends will always appreciate a good dessert after the savouries have been served up. This banana cheesecake recipe from Nigel Slater can be made in around half an hour and can even be prepared a couple of days beforehand if necessary. Just add the bananas just before you serve and enjoy!
Without the bananas, this will keep in the fridge, covered with kitchen film, for a couple of days. However the crust will become firmer with time, so I like to eat it fairly soon after making. Add the bananas and crumbs shortly before serving. You will need a 20-22cm shallow, loose-bottomed sponge tin. Serves 8.
For the base:
sweet biscuits 275g
double cream 3 tbsp
For the filling:
white chocolate 200g
full-fat cream cheese 600g
double cream 200ml
vanilla extract a few drops
juice of half a lemon
To make the crumb crust, melt the butter in a small saucepan and add the cream. Crush the biscuits in a food processor, then stir into the melted butter. When all the crumbs are moist, reserve about 3 tbsp of them then tip the rest into the cake tin, smooth them gently, but avoid compacting them. You want a loose, crumbly crust.
To make the filling, place a heatproof bowl over a saucepan of simmering water. Break the chocolate into small pieces and drop it into the bowl, leaving it, unstirred, to melt. As soon as the chocolate has melted, turn off the heat, pour in the cream and add a couple of drops of vanilla extract. Slowly stir the cream and chocolate together.
Tip the cream cheese into a bowl then fold the chocolate and cream mixture into the cream cheese. Scoop the filling on top of the crumb crust, smooth the surface level, then cover with kitchen film and refrigerate for at least 3 hours.
To finish, peel and slice the bananas, toss them in the lemon juice then pile them on top of the chilled cheesecake. Scatter over the reserved crumbs (if they have set, simply break them up a bit first).
Selected larger Midlands Co-operative stores are selling barbecues, disposable barbecues and outdoor furniture so be sure to look out whilst you pick up your barbecue food!
Share your barbecue stories and recipes with us in the comments section below.