Food recipes
FOOD FOR CARNIVORES
FOOD FOR CARNIVORES
Ingredients:
4 skinless and boneless chicken breasts
16 raw prawns, peeled
2 good pork sausages
1 swordfish or tuna steak
1 red pepper
1 courgette
16 button mushrooms
1 red onion
5 cloves garlic
4 spring onions, finely chopped
2 tablespoons light soy sauce
4 tablespoons olive oil
1 tablespoon fresh chives, chopped
2 small red chillies, seeded and chopped
Directions:
salt and freshly ground black pepper
Make the marinade by mashing the garlic with a little salt
until it forms a paste, then mixing it into the olive oil, soy
sauce, chopped spring onions, chives and chillies. Season
well and reserve 2 tablespoons of the mixture in a separate
bowl for basting with later.
Next chop the chicken, sausages, fish, pepper and
courgette into similar-sized chunks. Thread them onto 8
large, flat, metal skewers with the mushrooms and prawns,
alternating vegetable-meat-vegetable or as you see fit.
Place the completed skewers on a tray or on kitchen foil
7777777777
THE BBQ & CAMPFIRE RECIPE BOOK
and pour the marinade over the top. Cover, chill and leave
overnight to marinate.
To cook, transfer the skewers to a grill over hot coals or
embers and cook for 12-15 minutes, or until the vegetables
are slightly charred and the meat is thoroughly cooked,
basting with the reserved sauce. Serve hot in briefly grilled
pitta breads, or just as they are.
7777788888
PPPPPooooouuuuullllltttttrrrrryyyyy
Chicken, which has a habit of being a slightly bland staple
indoors, comes to life on the barbecue because it is such
a good absorber of flavour. So, the marinades you use
will permeate the flesh while maintaining the fibrous texture
that makes it such a favourite. Meanwhile, the smoky heat
slightly crisps and gently flavours the outside. With all
poultry dishes I can heartily recommend adding dried
herbs to the fire itself towards the end of the cooking time:
try sprinkling a handful of rosemary over the coals for an
extra touch of smoky, herby flavour.
7777799999
THE BBQ & CAMPFIRE RECIPE BOOK
CCCCChhhhhiiiiiccccckkkkkeeeeennnnn KKKKKeeeeebbbbbaaaaabbbbbsssss
SSSSSeeeeerrrrrvvvvveeeeesssss 44444
CCCCCooooooooookkkkkiiiiinnnnnggggg tttttiiiiimmmmmeeeee::::: 1111100000-----1111155555 mmmmmiiiiinnnnnuuuuuttttteeeeesssss
Ingredients:
4 skinless and boneless chicken breasts
16 raw prawns, peeled
2 good pork sausages
1 swordfish or tuna steak
1 red pepper
1 courgette
16 button mushrooms
1 red onion
5 cloves garlic
4 spring onions, finely chopped
2 tablespoons light soy sauce
4 tablespoons olive oil
1 tablespoon fresh chives, chopped
2 small red chillies, seeded and chopped
Directions:
salt and freshly ground black pepper
Make the marinade by mashing the garlic with a little salt
until it forms a paste, then mixing it into the olive oil, soy
sauce, chopped spring onions, chives and chillies. Season
well and reserve 2 tablespoons of the mixture in a separate
bowl for basting with later.
Next chop the chicken, sausages, fish, pepper and
courgette into similar-sized chunks. Thread them onto 8
large, flat, metal skewers with the mushrooms and prawns,
alternating vegetable-meat-vegetable or as you see fit.
Place the completed skewers on a tray or on kitchen foil
7777777777
THE BBQ & CAMPFIRE RECIPE BOOK
and pour the marinade over the top. Cover, chill and leave
overnight to marinate.
To cook, transfer the skewers to a grill over hot coals or
embers and cook for 12-15 minutes, or until the vegetables
are slightly charred and the meat is thoroughly cooked,
basting with the reserved sauce. Serve hot in briefly grilled
pitta breads, or just as they are.
7777788888
PPPPPooooouuuuullllltttttrrrrryyyyy
Chicken, which has a habit of being a slightly bland staple
indoors, comes to life on the barbecue because it is such
a good absorber of flavour. So, the marinades you use
will permeate the flesh while maintaining the fibrous texture
that makes it such a favourite. Meanwhile, the smoky heat
slightly crisps and gently flavours the outside. With all
poultry dishes I can heartily recommend adding dried
herbs to the fire itself towards the end of the cooking time:
try sprinkling a handful of rosemary over the coals for an
extra touch of smoky, herby flavour.
7777799999
THE BBQ & CAMPFIRE RECIPE BOOK
CCCCChhhhhiiiiiccccckkkkkeeeeennnnn KKKKKeeeeebbbbbaaaaabbbbbsssss
SSSSSeeeeerrrrrvvvvveeeeesssss 44444
CCCCCooooooooookkkkkiiiiinnnnnggggg tttttiiiiimmmmmeeeee::::: 1111100000-----1111155555 mmmmmiiiiinnnnnuuuuuttttteeeeesssss
Printed from https://recipe.bluelayer.org/recipe/69255/food-for-carnivores