Thursday, July 9, 2009
i ♥ bbq
We had a gorgeous weekend. The weather was superb - finally, after two years in London summer has arrived! - and we managed to get the barbecue up and running, and ate in the garden every night, staying outside and sipping Pimms until it got dark. TS got some lanterns and candles and lit them as the sun was going down. Our patio is a little haven!
For the first barbecue meal we had, I decided I wanted to make my famous "chicken" satay skewers, that I used to eat all the time when I first started doing WW about four years ago. I had never made them with vegetarian ingredients before, so thought this would either be a triumph or an inedible mess! Fortunately it was a triumph! I think the vegetarian version is even better - everyone loved them!
The marinade is based on "Peanut Dipping Sauce" in an old WW booklet that I had in my point counting days. This time I tried it with light coconut milk instead of the old evaporated milk + coconut essence trick, which made it very rich and delicious. Use the evaporated milk mixture if you want to keep the point count down.
Scrum-diddly-umptious Satay Chicken Skewers
You will need:
8 Quorn fillets (2 per person = 1.5 points) or 4 chicken breasts (3 points per person)
You could also use firm tofu for another vegetarian version
For the marinade:
4 tablespoons natural peanut butter
2 tablespoons soy sauce
2/3 cup Carnation Light and Creamy Evaporated Milk + coconut essence
2 teaspoons crushed garlic
2 teaspoons crushed ginger
2 teaspoons sweet chilli sauce (or more if you like it hot)
Fresh lemon juice (as much as you like)
Fresh coriander (as much as you like)
(6 points for the whole sauce = 3 points per person)
In my version, I used a whole can of light coconut milk and increased some of the other ingredients accordingly, as I wanted extra sauce to serve with the skewers (it's so delicious!)
Soak eight bamboo skewers in cold water while you prepare the chicken and sauce.
If using Quorn: Use a very sharp knife and cut the fillets in half lengthways.
If using chicken: Cut off any fat from the chicken and cut the flesh into rough cubes. If you're using chicken, I'd chop a large onion into wedges to thread on with the meat as well.
Place all the ingredients for the sauce in a jug and whisk together. You might need to put it in the microwave for 30 seconds to let the peanut butter soften a little.
Thread the Quorn slices or chicken and onion on to the bamboo skewers in whatever manner you please. Be careful with the Quorn as it can fall apart easily. It's best to use it from frozen, but let it defrost just a little so it's still hard and will retain its shape. You could also use Quorn pieces, or chop the fillets into cubes if that's easier.
Place the skewers into a container and pour the sauce over them. Place a lid on the container (make sure it's on tight!) and shake the container to evenly distribute the marinade. Check to see the skewers are evenly coated. Place in the fridge for at least half an hour - overnight is even better!
If you have used Quorn, then you can pour the excess sauce into a saucepan and heat it to serve with the skewers.
Preheat your barbecue. When the plate is hot, gently place the skewers on the barbecue. Turn them after about five minutes. Keep cooking and turning until they are brown all over and cooked through. You could cook these in the oven if you don't have a barbecue. Make sure the oven is very hot, and have them on a tray so you can turn them easily. It will probably take about half an hour to cook them, depending on how hot your oven is.
On Saturday night I served these with quinoa, steamed asparagus and brocolli, roasted new potatoes and a spinach and coriander salad. And plenty of Pimms.
This is one of the best recipes ever. Now it's yours.