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Monthly Archives: May 2012

  • Sizzling Barbecues

    Sizzling Barbecues

    Finally it is that time of year when the Barbecue beckons and where eating outside is easier and lots more fun for all your family and friends. I have two simple kebab recipes for Welsh Lamb Koftas guaranteed to spice up your Barbecue using the tastiest Gower Salt Marsh Lamb from our local supplier based at Weobley Castle, Gower, as well as Chicken marinated in Soy & Ginger. The preparation is all done well in advance which allows you time to relax, socialise and enjoy.

    The basic tips for all great Barbecued food is in the preparation and that can be in the marinating of meats, to give more flavour and help keep them from drying out over the coals, as well as the look of the salads, lots of combinations of colours and fresh vegetables all help to create the perfect Barbie.

    So please have a go at these simple kebabs and tasty dips, they should help your sizzling feast go down a storm.


    Welsh Salt Marsh Lamb Koftas with Mint Yoghurt Dip

    500g Welsh Minced Lamb
    1 large Red Onion finely chopped
    1 teaspoon Turmeric
    1 teaspoon Ground Cumin
    1 teaspoon Ground coriander
    1 Finely Diced Red Chilli
    Salt & Pepper

    Literally mix all the ingredients together, use your hands to squish all the meat and spices through and leave to marinate for an hour or so.

    Once again using your hands mould the mixture into long sausage shapes onto a skewer.

    Mint Yoghurt Dressing
    1 cup of plain yoghurt
    2 tsp minced coriander
    2 tsp mint sauce
    Small pinch of ground cumin, coriander, salt & sugar
    2 tbsp lemon juice
    Mix all ingredients together in a bowl and store in the fridge.

    Chicken Sizzlers

    500g chicken pieces (thighs, skinned and boned are tastiest, breast is fine)
    1 Yellow Pepper
    1 Red Pepper
    1 Red Onion
    2 Tbsp Soy Sauce
    1 inch piece grated fresh ginger
    2 cloves of crushed garlic

    Cut your chicken pieces and place into a bowl, with soy sauce, garlic and fresh ginger, cover with cling film and leave to marinate as long as possible.

    Simply cut up the peppers and onions into quarters and spear onto wooden skewers alternating the vegetables with the meat.

    Sour Cream & Sweet Chilli Dip
    1 Tub of Soured Cream
    3 tbsp Sweet Chilli Sauce

    I like to use a glass bowl and place the soured cream in and then leave the sweet chilli sauce in a layer on the top, it looks really pretty and then gets mixed in automatically when guests serve themselves.

    Serving suggestion;-

    Serve in warmed pitta breads with salad and use the dips as dressings.

    Tip………always soak wooden skewers in water first it helps stop them burning on the barbecue

    This post was posted in Recipes

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Contact Kate

Gower Cottage Brownies Ltd
The Brownie Barns

Tel: 01792 390011

Email: kate@gowercottagebrownies.co.uk

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