Summer Series | Barbequed Satay Chicken

With Melbourne finally heating up, summer barbeques are certainly on my mind! I wanted to take this opportunity to share a series of recipes with you, perfect for any barbeque this summer season.

Australia Day. It sure is the perfect excuse for a barbeque and lounging in the sunshine. Yes, I do love Australia Day. It’s probably my fav public holiday of the year. The craziness of Christmas and New Year has just died down. Reality has well and truly kicked in. And you’re just starting to freak out that your next big break is over 300 days away. Scary right!? But then, surprise! This lovely little public holiday pops up. That’s not all though. Nope. Because on this glorious day the sun is almost always blazing and, if you’re lucky, you’ll track down a beach, pool or (at a stretch) a backyard hose. Whether it’s a quiet one or a party for 20+ people, you can pretty much guarantee you’ll smell the telltale signs of a sizzling barbie. A few cold beers and a jug of Pimms shared amongst friends is a must. And of course – the highlight of the day - the Triple J hottest 100 counting down your favourite tracks of the previous year.

So how does a summer barbeque like Australia Day go down FODMAP Friendly you ask!?

Here's my basic barbeque tips and the first 'Summer Series' recipe to get you through the season... 

For me, it all starts with the meat. Make sure as always you buy un-marinated meat. Marinades can be full of the bad FODMAPs. Opt for a quick and easy homemade marinade. Not only will it be healthier but much much more delicious. Satay skewers are a fail-safe, tasty way to serve chicken (or even firm tofu). Credit to Robbie on his fab barbeque skills, damn they tasted good.

In true Aussie style if you, like me, crave a sausage in bread (come on, it’s Australia Day), going to a good local butcher to get some made to order is the best option to ensure they’re gluten, onion and garlic free. Also be careful to check your tomato sauce doesn’t have any onion and garlic powder. I’ve found these brands are safe - Rosella, Dick Smith and Fountain

But just because it’s a public holiday doesn’t mean you skip your veg. While the barbeque is cranking, why not slice a few veggies to char nicely on the grill. Sweet potato, zucchini and eggplant, drizzled with olive oil and a sprinkle of salt and pepper are perfect for this.

In addition to the charred veggies, impress your vego, vegan and health conscious friends with a hearty salad like this or this (chicken can be omitted). These can be whipped up the day before or on the morning. 

Stay tuned for my favourite barbeque accompaniments, dips and salsa, coming your way in the next posts.

Barbequed Satay Chicken
~10 skewers

3 chicken breasts
½ cup crunchy roasted peanut butter
½ cup coconut cream
2 tbsp lemon juice
3x3cm fresh ginger, finely chopped
1 red chilli, finely chopped
Small bunch of coriander leaves & stalks, finely chopped
1 tsp ground cumin
1 tsp ground coriander seed
Salt & pepper
Skewers, soaked

To serve
Natural Greek yoghurt (Chobani for low lactose)
Chopped roasted peanuts
Fresh coriander leaves

Soak skewers for at least half an hour to prevent them burning. Chop fresh ginger, chilli and coriander very finely. Place in bowl with all other ingredients and mix well. Slice chicken breasts into chunks (approx 2x2cm) and cover with marinade. This may be refrigerated for a number of hours until ready to cook. Prepare skewers with 4 pieces of chicken and cook on a hot grill or barbeque.



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