Some great alternatives for the BBQ - Lamb chops, Chicken and Pork Steak Skewers add a versatile touch to your regular BBQ with citrus and fruity flavours to tantalise the taste buds.
According to Richard Ferris, "there are many ways to use our BBQ, but due to pervasive smell problems, we try to avoid cooking fish or other smelly dishes in the van while onions must only be lightly cooked in small quantities but preferably sautéed on the outdoor stove". Here are some BBQ recipes with a delightful aroma shared by Richard to enjoy while on your travels.
Marinade the lamb chops in the Lemon Dressing for at least an hour prior to cooking and sprinkle with thyme. BBQ until golden brown and juicy - serve with salad and pops of your choice.
Prepare chicken breast cubes and Banana segments wrapped in Pancetta slices and dice the sausages. Cut the sausages small enough to mount across the skewers. Alternate the chicken breast cubes, pancetta wrapped banana cubes and sausages onto a skewer and place on the BBQ until meat is fully cooked. Alternatively you can serve the pancetta wrapped banana portions on the side as illustrated in the picture above.
Pork Steak Skewers
Marinate the diced pork steak in lemon dressing for at least one hour or overnight if possible, sprinkle with sage and intersperse on skewers with diced peppers, dried apricot (or pineapple chunks if you prefer. You may also add button mushrooms or red onion wedges as an extra option. Cook thoroughly on the BBQ until golden and juicy but don't allow to dry out.
Grab a drink and soak in the alfresco dining experience!
Lemon Dressing (Batch Size)
2 teaspoons of English Mustard
2/3 dessert spoons of sugar, honey or Canderel
30% Lemon and 70% extra virgin olive oil
1. To make the dressing, squeeze the juice into an empty jam jar, catching any pips.
2. Add the oil, mustard and sweetener of choice into the jar.
3. Put the lid securely on the jar and shake well.
4. Have a taste and adjust to your preference.