Issue 028
August 2007
Three protein-rich dishes for the grill or barbecue.
Soy & ginger marinated steak
Ingredients:
1 each steak (preferably rib eye)
2 cloves garlic
1 small knob ginger
1 tsp crushed dried chillies
100ml traditional soy sauce
Method
- Try to get rib-eye steak as this has a little bit of fat of in it which will baste the meat as it cooks.
- Cut the meat into pieces and marinate for a couple of hours, or even overnight. This will add some serious flavour to the meat.
- Rib-eye is meant to be cooked quickly, so only grill or BBQ it for a few minutes.
For the marinade
- Hammerfist the garlic, just the once though!
- Add to a bowl with the meat, peel and chop the ginger finely, add the flaked chillies and the soy and mix well.
Sweet glazed chicken
Ingredients
2 each chicken drumsticks
200ml honey
200ml sweet soy sauce
3 egg yolks
Method
- Turn the oven on to gas mark 5 or 190C (180C fan).
- Season chicken with salt and pepper and cook for about 20-25 minutes.
- Mix the honey with the soy and egg yolks, brush this on the chicken,
- Throw on the BBQ and cook for an extra 10-15 minutes, glazing as many times as you like.
Chilli prawns
Ingredients
3 each large shell-on or deshelled prawns
2 limes
1 large fresh red chilli
1 handful fresh coriander
Method
- If the prawns are frozen, defrost these naturally and not under running water. You can leave the shell on and even eat the majority of it as it contains lots of minerals and flavour.
- Dice the chilli and chuck in a bowl.
- Add the prawns, tear up and add the fresh coriander. Zest the lime into the bowl and squeeze the juice over it all. Massage into the prawns.
- Marinate for 20-30 mins. Don't marinate too long as the lime will ‘cook’ the prawns
- Remove from marinade, season with salt and pepper and BBQ or grill for two to three minutes.
Caution
Be careful when chopping the chilli. Wash your hands straight away and don’t put your fingers in your eyes!
Extra notes
Do not use dried coriander as it won’t do the prawns justice.
