BBQ Thai Meatball Skewers

(Serves 4)

Ingredients:

1 pound ground beef, preferably grass fed
3 shallots, finely chopped
3 cloves garlic, chopped
1 inch piece fresh ginger, grated
1 tbsp green peppercorns, crushed
2 tsp fish sauce
2 tsp sucanat
Lime wedges
Wooden skewers

Method:

Soak the wooden skewers in water to prevent them burning. Add the ginger, garlic, shallots, peppercorns, fish sauce and brown sugar and combine with your hands. Form the mixture into balls using about 2 tsp of mixture at a time. Put three balls on each skewer.

Heat up your BBQ grill and oil lightly. Cook the meat for about 7 to 8 minutes or until the meet is cooked through.

Serve with the lime wedges.

BBQ Sweet and Sour Chicken

BBQ Sweet and Sour Chicken Ingredients:

2 boneless and skinless chicken breasts, cut in half
4 tbsp olive oil
2 tbsp balsamic vinegar
Juice of ½ lime
Juice of ½ lemon
1/3 cup sucanat
1/3 cup honey
2 garlic cloves, crushed
1 tsp salt
½ tsp black pepper
Chopped fresh parsley to garnish

Method:

In a large shallow bowl, add garlic, lemon and lime juices, sucanat, mustard, honey, salt, pepper and vinegar and whisk thoroughly. Add the olive oil and whisk again.

Set two portions of the marinade aside for later. Add the chicken halves to the bowl and coat each side with the marinade.

Heat up the BBQ and grill the chicken pieces for about 4 minutes each side or until no longer pink inside. Baste the chicken pieces with one portion of the reserved marinade occasionally.

Sprinkle with the chopped parsley and serve with the last portion of the marinade as dipping sauce. This is a family favorite.

Nutty BBQ Bananas

Ingredients:
(serves 6)

6 under ripe (greenish) bananas
Generous amount of fresh whipped cream to serve
1 tbsp unskinned almonds
1 tbsp unskinned hazelnuts
¼ cup sucanat

Method:
In a small frying pan, place almonds, hazelnuts and sucanat. Heat gently, constantly stirring, until the sugar has dissolved. Increase the heat and cook until the mixture resembles a toffee-like syrup.

Pour this mixture onto a non-stick baking sheet and place the sheet on a metal baking sheet on a wooden board. Set aside to cool off. It will become brittle when cold. Crush finely.

Cut a slit lengthways into the skin of each unpeeled bananas. Open out the banana skin slightly and using 3 tsp of the nut mixture per banana, fill the slit of each banana.

Reshape the bananas and wrap each one in aluminum foil. Make sure the top is sealed.

Reheat the BBQ and put the wrapped bananas onto the grill for about 8 – 10 minutes, turning them over halfway.

This is a delicious dessert and will be enjoyed by the whole family!

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