Thursday 26 / December / 2024
Grilled Chicken And Pineapple Kebabs
Marinated in a teriyaki-like sauce this recipe is a must on your summer party menu for its lightness.
Ingredients
• 1 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tablespoon yellow mustard
• 1/4 cup brown sugar
• 2 whole garlic cloves, chopped
• 1 lemon, juiced
• 8 boneless skinless chicken thighs
• 1 fresh pineapple
• 16 wooden skewers, soaked in water for 30 minutes
• Extra-virgin olive oil, for brushing
• Salt and freshly ground black pepper
Preparation
• In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic, and lemon juice. Bring to a simmer and cook gently until thickened for about 10 minutes. Set aside and cool. This is your barbecue sauce. Heat the grill pan. Cut each chicken thigh into 2 pieces. Peel the pineapple and cut it into 1 1/2-inch chunks. Alternating between the chicken and pineapple, thread the pieces onto the skewers. Brush them with olive oil and season them with salt and pepper. Remove the garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later use. Brush skewers with some of the sauce. Cook them on the grill, basting regularly with the barbecue sauce for about 10 to 15 minutes. Serve with the reserved barbecue sauce.
Caprese Bites
The most delicious salad served in a most elegant way and the perfect appetiser for a ‘cool’ party.
Ingredients
• 1 cup balsamic vinegar
• 2 cups mozzarella cheese
• 1 bunch fresh basil
• 2 cups cherry tomatoes
• Salt and pepper to taste
• 1 pack toothpicks
Preparation
• In a small pan, add the balsamic vinegar and cook over medium heat until it is reduced to less than half and thickened. Make sure you stir occasionally. It should only take about 5 to 10 minutes, depending on the amount you’re reducing. Cut the mozzarella into small 1/2-inch cubes. Take a toothpick and stick a piece of mozzarella, a basil leaf, and a cherry tomato on it. Repeat with all of the mozzarella, basil and cherry tomatoes. Season with salt and pepper.
• Using a teaspoon drizzle some of the balsamic reduction onto each appetiser.
Jalapeño Poppers
These are as easy to make as they are to pop in your mouth. This crispy starter is preferred when the weather is warm for being fresh and flavourful.
Ingredients
• 1 package (8 ounce) cream cheese, softened
• 2 cups shredded cheddar cheese (8 ounce)
• 1 teaspoon ground cumin
• 1/2 teaspoon mild red chilli powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 10 jalapeño chillies (2 to 3 inch), halved lengthwise, seeds removed
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups milk
• 1 egg
• 1 cup plain bread crumbs
• Vegetable oil for deep frying
Preparation
• In medium bowl, mix cream cheese, cheddar cheese, cumin, red chilli powder, onion powder, and garlic powder and blend. Spoon mixture evenly into the halved jalapeño chilli. In small bowl, mix flour, salt, and pepper. In the second bowl, beat milk and egg with whisk or fork. In third bowl, place bread crumbs. Dip each stuffed chilli half in flour mixture and then in milk mixture; dip again in flour mixture and milk mixture, then dip in bread crumbs (making sure chillies are completely coated).
•In deep fryer or heavy saucepan, heat 3 inches oil to 180°C. Fry chillies in batches in hot oil for 2 to 3 minutes or until golden brown. Drain on paper towels. Serve warm.
Buttery Garlic Shrimps
This is easy to make and takes 20 minutes or less to prepare this recipe. You also don’t need to spend hours in the kitchen in the summer months.
Ingredients
• 1kg extra large or jumbo shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 large cloves garlic, minced
• 4 tablespoons unsalted butter, softened
• Pinch freshly chopped parsley, for garnish
• Lemon wedges, for serving (optional)
Preparation
•Preheat the oven to 180°C.
• Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper and garlic. Roast for 6-8 minutes, or until the shrimp are pink and just cooked through.
Immediately add the butter directly on the hot baking sheet and stir until melted. Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. Serve with lemon wedges.
