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Barbecue in action

Who doesn’t love a barbecue on a nice warm sunny evening? Such a nice way to entertain friends too.

I have, over the years, developed my own marinades and pastes to add flavour to various meats and fish to make sure that my barbecues are not just sausages and burgers. Don’t get me wrong I love the hot dogs and burgers but its nice to have variety too.

Chicken Satay had been a firm family favourite both with the adults and the children. I get told off now if it isn’t on the menu when I have a barbecue. Its really simple to do and cooks quickly as well.

Uncooked chicken satay

Chicken Satay

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Julie Philpot


  • 2 free range chicken or turkey breasts cut into fine strips
  • 4 tbsp olive oil
  • 2 tbsp crunchy peanut butter preferably one made with 100% peanuts
  • 2 cloves garlic crushed
  • 1/2 teaspoon paprika or cayenne pepper


  1. Mix all the ingredients together and then add the strips of chicken, mix thoroughly cover with cling film and put in the fridge to marinate for several hours, give the mixture a stir occasionally to make sure all the meat is coated.

  2. Soak wooden skewers or use metal skewers and, once marinated, skewer the meat and cook on the barbecue for around 15 minutes.

Barbecue table

Having learnt Indian recipes from friends from the punjab I adapted a recipe and made my own Tandoori paste which can be used for both meat and fish.


Tandoori coating


  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon chilli flakes
  • 150 ml natural yoghurt
  • rapeseed oil or other non-flavoured oil


  1. Mix all the spices together and add enough rapeseed oil to make into a paste then add the yoghurt. You can use this for either meat or fish. Coat with the paste and leave in the fridge to marinate a little while before cooking.

Good luck with your summertime cooking! Let me know what you think of the recipes.

July 31, 2017 0 comment
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