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September
24
2006

SALMON CUTLETS WITH CREAMY DILL SAUCE

[WW GREAT BBQ P33] 

4 SALMON CUTLETS

2 TABLESPOONS OIL

CREAMY DILL SAUCE

300ML THICKENED CREAM

¼ CUP DRY WHITE WINE

2 TABLESPOONS TOMATO PASTE

2 TEASPOONS LEMON JUICE

3 GREEN SHALLOTS [chopped]

1 TABLESPOON CHOPPED FRESH DILL

COOK SALMON ON HOT GREASED BBQ PLATE OR IN PAN JUST BEFORE SERVING. SERVE WITH SAUCE.

SAUCE

COMBINE CREAM,WINE & PASTE IN PAN, STIR OVER LOW HEAT, WITHOUT BOILING, UNTIL MIXTURE THICKENS SLIGHTLY. STIR IN JUICE, SHALLOTS & DILL, REHEAT WITHOUT BOILING.

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September
24
2006

CHILI PRAWN SKEWERS

[WW BBQ P45] 

1 ½ kg GREEN KING PRAWNS

1/3 CUP OIL

1 ½ TABLESPOONS HONEY

1 ½ TABLESPOONS CHILLI SAUCE [Robinsons]

1 TABLESPOON LEMON JUICE

4 SHALLOTS [finely chopped]

2 TABLESPOONS CHOPPED PARSLEY

¼ TEASPOON FIVE SPICE POWDER

SHELL PRAWNS, LEAVE TAILS INTACT, REMOVE BACK VEIN. COMBINE REMAINING INGREDIENTS IN BOWL, MIX WELL; MIX IN PRAWNS, COVER, REFRIGERATE 1 TO 2 HOURS. THREAD PRAWNS ONTO SKEWERS, BARBECUE QUICKLY UNTIL COOKED & TENDER. BRUSH WITH REMAINING MARINADE DURING COOKING.

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