Barbecue Marinade

You will Need

meat (steak, chicken, pork, etc.)
1 part olive oil
2 parts lemon juice
2 parts Soy sauce
optional
ingredients		 garlic

Method

  1. Put the marinade ingredients in a plastic bag (in the proportions 1 olive oil to 2 lemon juice to 2 soy sauce).  Include the garlic, if wanted, at this stage.  Vary the quantities (teaspoons, tablespoons, etc.) according to the amount of meat.
  2. Mix it all up well, add the meat and seal the bag securely.
  3. Put in the fridge for at least 20 mins (ideally overnight).
  4. Cook gently over the BBQ, or alternative put in a dry, non-stick frying pan and cook until cooked properly.  The flavour in a pan will be much more intense than on a BBQ.  If in a pan, cook until the liquid turns to a sticky goo.  If there is too much to evaporate, pour some off.

Barbecue Sauce

Ingredients

1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp malt vinegar
1 tbsp corn flour
  tomato purée
450g tin chopped tomatoes
1 pinch chilli
250 ml water
large onion, chopped

Method

  1. Fry the onion, until soft and golden.
  2. Mix the corn flour with a little of the water to make a paste.
  3. Add all the ingredients to the pan, with the onions.
  4. Bring to the boil and simmer until the flavours are nicely mixed.

Red Thai Prawn Curry

Ingredients

2 stalks lemongrass
1 tbsp? fresh red curry paste
2 or 3 cloves garlic
2 red peppers in oil
1 heaped tsp tomato purée
1 tbsp fish sauce
2 tbsp soy sauce
1 tbsp sesame oil
2 cm ginger root, peeled
200 g small cooked prawns
200 g sugar snap peas
400 g coconut milk
olive oil for cooking
optional
ingredients		 8 large, unpeeled prawns
lime wedges

Method

  1. In a food processer, mix the red curry paste, adding the bashed up stalks of lemongrass, chilli, garlic, red peppers, tomato puree, fish oil, soy sauce, ginger root and sesame oil.  Blitz to a paste.
  2. If used, fry the large raw prawns in a frying pan with olive oil for 1 minute, then add 1tbsp of the paste and cook for another minute. Tip the lot into a casserole and put in a 200°C oven.
  3. Add some more oil to the pan and gently fry the sugar peas and small prawns.  Add the rest of the paste and fry for a minute or two before adding the coconut milk.

Serve with rice.  Add the large prawns on the top, for decoration, along with the lime wedges.