The weather these days is perfect for weekend picnics and barbecues. Here are some recipes for scrumptious barbecue meals.

Skewered prawns

Ingredients:

4 green shallots, finely shredded.

500g raw prawns.

¼ cup olive oil.

2 dessert spoons vinegar.

2 cloves garlic crushed.

1 teaspoon grated ginger.

Salt and pepper.

Method:

Grill prawns before peeling for a delicious smoky flavour. Wash prawns, remove heads, but leave shells intact.

Cut a slit along the back of each prawn and de-vein. Mix all the remaining ingredients, except shallots, and pour over prawns. Leave in the refrigerator for one to two hours. Heat the grill, thread the prawns onto individual bamboo skewers and grill turning and brushing with marinade several times. The prawns will be ready in seven to 10 minutes, depending on their size, they should be pink and easily pierced with a fine skewer.

Garnish with shredded shallots. If you shred the shallots in long thin strips and place them in a bowl of iced water, they will curl up into pretty shapes. Drain and garnish.

Citrus chicken

Ingredients:

2 1kg chickens

⅓ cup of lemon or lime juice

2 teaspoons teriyaki sauce.

2 teaspoons crushed ginger.

1 clove garlic crushed.

½ teaspoon salt.

1 teaspoon paprika.

1 teaspoon grated lime, lemon or orange rind.

¼ cup salad oil.

Thin slices of lemon, lime or orange to garnish.

Method:

Quarter the chicken, remove backbones and wing tips and press it flat. Put remaining ingredients in a screw-top jar and shake well. Place chicken in a shallow dish, pour the mixture over it and leave in refrigerator for at least two hours. Drain chicken and grill over a charcoal grill brushing frequently with marinade.

Herbed bread

Ingredients:

1 long french loaf or round cottage loaf.

¼ cup fresh herbs such as dill, chives or marjoram.

¼ cup chopped parsley.

2 tablespoon grated cheese.

1 tablespoon lemon juice

125g (4oz) butter.

Method:

Slice the loaf into 2cm (¾ inch) slices almost through to the bottom crust. Mix together the parsley, herbs, butter and lemon juice and mix well. Spread this mixture between the slices of bread.

Wrap this loaf in heavy duty foil and place on grid over hot coals for 10-15 minutes or bake in preheated moderately hot oven approximately 375’F or 190’C for 15 minutes. Open foil and sprinkle loaf with cheese, cook again for 15 minutes and serve hot.

Garlic bread

To prepare garlic bread replace the herbs with 3-4 cloves of garlic (crushed).

This recipe was originally published in Dawn’s Tuesday Review on December 22, 1992.

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