I always run out of ideas about what to combine on skewers for the barbecue and usually end up making sate chicken ones. This recipe from McCormick uses their Spicy BBQ Seasoning to add some zing to prawns, steak, chicken and vegetables. Happy barbecuing!!!
With the price of lamb having risen so much recently, a recipe where you can use cheaper cuts, like the forequarter chops in this recipe, seems like a great idea. There’s quite a mix on flavours here lamb, apricot, curry, soy sauce, peanut butter and all topped with crusty breadstick pieces. Haven’t made it myself, but it would certainly make a hearty meal.
Chicken drumsticks cooked on the bbq can often take a lot longer than other meats to cook all the way through. So I usually cook them in the oven and that way I’m sure they’re fully cooked – there’s nothing worse than discovering the drumstick you’re munching into is still pink in the middle. This honey and sesame version is always enjoyed.
A couple of years ago my youngest son had a great holiday in Tasmania and came back with several bottles of a new cider he’d discovered – Pagan Cider. Since then we always have a few bottles in the fridge, one of which I’m now going to use to try this chicken recipe – guess I’d better make it when he’s coming for dinner.
Large filled Vol-au-Vent cases just screams 1970s entree to me. Of course the smaller version were served before dinner or at parties with drinks, but the larger ones filled with chicken or fish mornay were a popular first course. The good thing about this recipe is that you can dispense with the cases and just make the chicken filling, if you use a rotisserie chicken and serve it with rice it should taste great.