Quick and Easy Sausage Kebabs

Ingredients:

• Pork/Beef/Chicken or any kind of Sausage (Bock-wurst would be good)
• BBQ Skewers
• Tomatoes
• Soy Sauce
• Treacle

Method:

I used a shortcut to make these. but if you have all the time in the world you can grill your way through it all!

Soak the skewers for at least couple of hours before you start and thaw the sausages to room temperature.

Mix the soy sauce and treacle in to a combined solution. 

Cut each sausage in to four chunks (if they are big enough to chop). Lightly fry the chunks in butter mixed with a glug of olive oil. Chop the tomatoes into chinks as well. Alternate the chunks of sausage with the tomato chunks on the skewers. Set them on the coals burning on low heat and generously anoint the kebabs with the treacle and soy sauce mixture. When the sausages swell in size and the tomatoes get their beautiful burnt colour take them off the heat they are ready to be munched on! 

Quick and Easy BBQ Chicken

Marinade Ingredients:

• Stirred Yogurt
• Pepper
• Salt
• Mustard Powder
• Coriander Leaves  
• Chillie Powder 
• Worcestershire Sauce

Glaze Ingredients (1):

• Margarine/Butter
• Lemon/Limes

Glaze Ingredients (2):

• Coconut Treacle  
• Brandy  (Ritz)

Method:

The choice of cut for this or any BBQ chicken in my opinion would be back quarters. the reason being that meat on the bone tastes and feels good and also helps the chicken to stay moist. and make sure to buy it with the skin intact unless you have a medical reason to avoid the skin.

Wash the chicken and let it drain. Pat the meat dry with tissues. this is an essential step as it will make the chicken drink up the marinade more eagerly and will also not dilute the marinade before it can cure the meat.

Mix all the marinade ingredients together except the leaves in a large bowl. the quantities should be determined by your palette. However the base of the marinade is the yogurt as I wanted the end product to be tender and succulent.  yogurt cures as well as conditions the meat and makes a excellent medium for the chicken to dwell in while easing the marinade in to the back quarters. Leave the chicken to season overnight.and turn the chicken over in the marinading container twice at minimum.

Prepare the two glazes prior to starting the coals. Heat the butter/margarine and once the butter is fully melted add the lemon or lime. A bit of extra citrus is fine to go by since the marinade lacks any sourness to it. And hence this glaze counters the other flavors on the fly.

Add the treacle to a separate heat proof container and heat it in a bath of hot water. Once the treacle is warmed to a considerable amount (do not heat it in direct heat nor boil it) add the brandy. Again the amounts should be justified by the preference of taste. This is the marinade which would make the meat look good and will add that special touch of stickiness and richness to the meat. Additionally it will also give the skin around the meat a sweet tartness which i found to be quite mind-blowing.

Start the coals and make sure that there are no actual flames rising out of the coals. Place the meat on the grid in batches. Glazing should be started with the butter-lemon and should be finished with the treacle mixture.

It is also vitally important to rest the meat a long as they have been cooked to allow the meat to absorb the juices and the glaze in to the core of the meat. Yes, cold meat tastes better than burning hot chunks of meat! Do not follow the trend!

Easy, Zesty Potato Egg Salad

Easy, Zesty Potato Egg Salad

Potatoes and eggs always go well together. The tartness of the potatoes combined with the creaminess of the eggs creates an excellent base to build on as far as a salad goes. And whats more!? you ca customize this salad limited only by your imagination.

This recipe is a perfect dish to have alongside a BBQ. The meat of the BBQ, the salad and plenty of fruit juice or punch makes a hearty meal.

I'm going to describe a moderately customized version of this recipe. However as mentioned earlier feel free to let your imagination run wild with this dish!

Ingredients:

• Potatoes - Boiled, peeled and chopped in to cubes. do not get them mashed up.
• Eggs - Hard boiled and shelled.
• Onions - Peeled and chopped in to cubes.
• Green Chilies -  Finely chopped.
• Peanuts - Fried in oil.
• Bread - Use regular sandwich bread.
• Bacon - Fried and crisped.
• Lemon Peel - A fruit of lemon basically. Let's peel it later.
• Dry Thyme.
• Pepper and Salt.
• Mayonnaise.
• Butter. 
• Olive oil.

Method:
Chop the eggs in to cubes. Combine the potatoes, eggs green chilies, bacon, onions, dry thyme, peanuts and the mayonnaise together in a mixing bowl. Season with salt and pepper and give it a good mix taking care to leave the chunks of potatoes and eggs intact as much as possible. Place in a refrigerator until you are ready to combine the salad.

Grab a few slices of bread and cut them in to squares (approximately half an inch on each side). Heat a shallow pan and heat some butter and olive oil. Once the oil mixture is heated up add the bread squares in batches and fry them until golden brown and crispy. Drain the excess oil on paper towels.

Once the stomachs are ready for the salad combine the dish by mixing the salad in the fridge with the fried bread squares. Grate a lemon's zest (or more depending on the quantity) on top of the salad. Serve with the BBQ meat and feel the pleasures of life!

Versatile Party Dip

Versatile Party Dip

This recipe is a very versatile, quick and delicious recipe which  can be put together with next to no effort. The ingredients are easy to find and are inexpensive as well. However the dip is rich, buttery and goes well with savory biscuits, pastry strips (I will post the recipe later) and french fries as well. This dip could also be used as a sauce to garnish buns and burgers. Hence it is versatile to the core!

Ingredients:

• Meat Balls (I recommend chicken for this recipe since beef and pork bring in an excess amount of fat which could ruin the dip. The meat balls should also be finely minced)
• Two Onions (finely chopped)
• Three Cloves of Garlic (Finely chopped or grated)
• One teaspoon of butter
• One teaspoon of olive oil
• Fresh Milk (250 or 200 ML)

Method:
Heat the butter and oil in a wok or saucepan. Once the butter is hot add the garlic and then follow with the onions. Saute the condiments for a couple minutes or until they are translucent (nope! do not brown them!!). Reduce the heat to to low and add the milk gradually stirring it all the time to prevent any clotting. Let the milk simmer for 20 to 25 minutes and give it an occasional stir to make sure that it does not get clotted or boil to an overflow. The mixture will turn in to a slightly thicker texture in time. Now add the minced meat balls and let it cook for another 15 minutes on low heat. The milk will cook the meat balls and disintegrate them in to the dip. Season with salt and pepper and turn off the heat. Cover the pan with a lid and let it sit for an additional 10 minutes.

Let the mixture cool and serve with savory biscuits or any other side dish of your choice. Apart from the list mentioned above this also goes well with red radish, the peppery radish mixing with the savory and slightly strong flavor of the dip is truly rewarding.

Deviled Eggs

Deviled Eggs

Deviled eggs are something one can barely resist! The best part about this recipe is that the customizations are unlimited. Let's get stated!

Ingredients:

• Eggs of course! (depends on the number you want to serve)
• Cheese (creamier the better)
• Bacon (chopped in to fine bits and fried)
• Sausage meat (This can be substituted by any ground/finely minced meat)
• Salt
• Pepper
• Oregano flakes (optional)

Method:

1. Boil the eggs, shell and then half them (along the width or length).
2. Chop off a small slice of the bottom so that the eggs can  stand-alone.
3. Carefully remove the yolk along with the chopped off bottoms of the eggs and collect them in to a mixing bowl.
4. Add the cheese, bacon and sausage meat. Also add salt and pepper to taste. 
5. Mix the ingredients well until you have a smooth paste.
6. Fill the paste in to the hollows of the eggs (where the yolks were before)
7. Sprinkle some oregano flakes on top/add a few drops of sauce 

Serve!!!