recipes
Cajun spiced prawn and sausage skewers with apple BBQ sauce
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.
our sponsors
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.
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.