recipes

Cajun spiced prawn and sausage skewers with apple BBQ sauce

Serves:

2021-05-22

Ingredients

For the skewers

  • 2 pork sausages
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp oregano
  • ½ tsp thyme
  • ¼ tsp dried chili flakes
  • 2 tbsp. rapeseed oil (Good Earth)
  • 1 sliced zucchini
  • 1 onion, peeled and cut in wedges
  • 8 tail on peeled prawns

For the BBQ apple sauce

  • 3 tbsp. rapeseed oil
  • Pinch chili flakes to taste
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 apples, peeled, cored and chopped
  • 2 tbsp. dark brown sugar
  • 4 tbsp. apple cider vinegar
  • 2 tbsp. soy sauce
  • 4 tbsp. tomato ketchup
  • 100ml chicken stock

Method

Boil the pork sausages in a pan of hot water for 4-5 minutes, drain and allow to cool before slicing each sausage into 4 pieces. In a large bowl, mix together the dry herbs, spices and rapeseed oil to a paste. Add in the sausages, prawns, zucchini and onion and coat well in the spice mixture. Thread onto wooden skewers and grill on both sides in a hot pan till golden brown.  Meanwhile, make the BBQ apple sauce. Heat the rapeseed oil in a pan and quickly fry the chili flakes for 30 seconds before adding the onion, garlic and apples to the pan. Brown for 4-5 minutes before mixing in the brown sugar, cider vinegar, soy, tomato ketchup and stock. Bring to the boil, lower to a simmer and cook for 20 minutes. Remove off the heat and blitz till smooth. Serve the BBQ apple sauce in a small bowl with the sausage and prawn skewers.

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Ingredients

  • 2 zalzettiet tal-majjal
  • 8 gambli
  • kuċċarina paprika affumikata
  • nofs kuċċarina bżar Cayenne
  • nofs kuċċarina trab tat-tewm
  • nofs kuċċarina trab tal-basal
  • nofs kuċċarina riegnu
  • nofs kuċċarina sagħtar
  • kwart ta’ kuċċarina biċċiet taċ-chili
  • qarabagħlija twila
  • basla
  • żewġ kuċċarini żejt tal-kolza (rapeseed oil)

Zalza BBQ tat-tuffieħ

  • 2 tuffieħat
  • basla
  • 2 sinniet tewm
  • chilli flakes
  • 2 imgħaref zokkor ismar
  • 4 imgħaref ħall tas-sidru
  • 2 imgħaref zalza tas-sojja
  • 4 imgħaref ketchup
  • 100ml stok tat-tiġieġ
  • 3 imgħaref żejt tal-kolza

Method

Għalli z-zalzett tal-majjal f’borma ta’ ilma sħun għal 4-5 minuti, ixxotta u ħallih jiksaħ qabel ma tqatta’ kull zalzett f’4 biċċiet. Fi skutella kbira, ħawwad flimkien il-ħwawar niexfa, il-ħwawar u ż-żejt tal-kolza (rapeseed oil) f’pejst. Żid iz-zalzett, il-gambli kbar, il-qarabagħli u l-basla u iksi sew fit-taħlita tal-ħwawar. Poġġi fuq l-iskewers tal-injam u ggrilja fuq iż-żewġ naħat f’taġen jaħraq sakemm jieħdu kulur kannella dehbi. Sadanittant, agħmel iz-zalza tat-tuffieħ bbq. Saħħan iż-żejt tal-kolza ġo taġen u aqli malajr iċ-chilli għal 30 sekonda qabel ma żżid il-basla, it-tewm u t-tuffieħ mat-taġen. Sajjar għal 4-5 minuti qabel ma tħallat iz-zokkor ismar, il-ħall tas-sidru, is-sojja, il-ketchup u l-istokk. Ħallih jagħli, baxxi u ħallih itektek u sajjar għal 20 minuta. Neħħi minn fuq in-nar u ħawwad. Servi z-zalza tat-tuffieħ BBQ fi skutella żgħira mal-iskewers taz-zalzett u tal-gambli.

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