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One of the best and most delicious meals I ever had was in Spain. It was prawns with garlic, chilli and olive oil, cooked on a wood-burning barbie.
The prawns had been marinated and I think they were probably cooked on a griddle rather than directly in contact with the wood fire (it was at a restaurant so I didn't see exactly how they did it) but it really was so delicious that I can remember it 20 years later.
One of the best and most delicious meals I ever had was in Spain. It was prawns with garlic, chilli and olive oil, cooked on a wood-burning barbie.
The prawns had been marinated and I think they were probably cooked on a griddle rather than directly in contact with the wood fire (it was at a restaurant so I didn't see exactly how they did it) but it really was so delicious that I can remember it 20 years later.
Cheers
Gill
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Hi Gill, That does sound delicious!! Before we moved we had a wood burning barbie, it was the Spanish type one with the flue. They cook really lovely and then when your barbie has finished you can light the log fire on the barbie and sit around and relax outside letting the fire keep you warm! Would love one of these again, it was our best buy ever. We now have a gas barbie but it doesnt cook the same and doesnt have as much use as the wood burning one!
Not sure that they sell these type of barbies in Australia.
Hi Gill, That does sound delicious!! Before we moved we had a wood burning barbie, it was the Spanish type one with the flue. They cook really lovely and then when your barbie has finished you can light the log fire on the barbie and sit around and relax outside letting the fire keep you warm! Would love one of these again, it was our best buy ever. We now have a gas barbie but it doesnt cook the same and doesnt have as much use as the wood burning one!
Not sure that they sell these type of barbies in Australia.
Regardsx
I doubt that they sell them in Oz but it shouldn't be impossible to make oe/have one made.
Personally I much prefer food coohed over wood than over charcoal.
I don't know whether you can use wood in a barbie that is intended for charcoal? One of the men might know the answer to this.
We bouht a gas barbie for our boat because my late Hubby insisted that he wasn't having charcoal or anything else that might burn anywhere near his precious teak decks, so to pacify him about that I agreed to a gas one.
Then I found that he had set the thing up on the side-deck, with a howling draught all round it. I said, "Jim, can't we put it here, in the lee of the engine room superstructure, where is won't get this draught?" He growled, "NO! The gas could get down into the engine room and cause an explosion. Also, if this thing catches fire it is going straight overboard!" I whimpered at the thought of my new gizmo being chucked into the sea.....
I found that if you burn the food, well - a charred banger is a charred banger. However, with anything one isn't planning on charring, charcoal gives better results than gas and wood given better results still. My own preference would defo be to try to have a wood-burning barbie made specially if need be.
Having been in Singapore for 3 and a half years, I'm really partial to a good satay on the BBQ. They're great cos they're small so they cook quite fast so you can have them on the side where you have a little bit of space or do a whole load at once. I've a few really nice recipes that are soooo easy and really yummy. Just PM me if you want to try them out!
Having been in Singapore for 3 and a half years, I'm really partial to a good satay on the BBQ. They're great cos they're small so they cook quite fast so you can have them on the side where you have a little bit of space or do a whole load at once. I've a few really nice recipes that are soooo easy and really yummy. Just PM me if you want to try them out!
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Thanks so much, Satay is really yummy so your yummy recipes would be real useful - I have sent you the PM to ask - thanks
Please could you send me some satay recipes as well? If you hover the cursor under my user-name, you should get a drop down menu which will give you the option to PM me or to e-mail me.
We used to live in Malaysia so I have a particular fondness for beef satay.
I do a sort of "Gill's own invention" for satay sauce, using peanut butter and sweet chilli sauce because I'm a lazy cook and the thing that puts me off making curry is that I can't be bothered to mess around with a load of different spices trying to make curry from scratch. I rely on good old Patak's curry paste and if Mr Patak hasn't already added it to the paste then I don't need it, according to me!
I particularly like the glutinous rice that they serve with it in Malaysia, along with the chunks of onion and cucumber. Obviously, I've seen the pyramid-shaped parcels with the rice wrapped in coconut leaves. Two queries, please:
1. Do you have to use a special kind of rice (if so, what sort, please) or do you just use Basmati but not wash it so as to keep the starch in it?
2. Plainly I don't have access to coconut leaves. Would I need to tie the rice into balls using muslin or something and then steam it so that the cold rice can be cut into chunks?
The other thing I am curious about is that satay meat tastes sweet even without any sauce on it. Again, I'm not going to mess around trying to find Gula Malacca etc. Do you have any easy recipes for the marinade, please?
Many thanks
Gill
Last edited by Gollywobbler; 23-01-2008 at 04:47 PM.
Ok, have had several requests for the satay recipes but I can't seem to find an attachment button in the PM settings. Am I just bing blind? If not, I'll PM those my personal email address.
Ok, have had several requests for the satay recipes but I can't seem to find an attachment button in the PM settings. Am I just bing blind? If not, I'll PM those my personal email address.
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Hi Ruby, I dont know I cant help you there would take time to look but got to get the kids to school and go to work. Ile check it out when I get back but hopefully by then someone will be able to help you out!! Thanks Kim
Hi Ruby
We used to live in Malaysia so I have a particular fondness for beef satay.
I particularly like the glutinous rice that they serve with it in Malaysia, along with the chunks of onion and cucumber. Obviously, I've seen the pyramid-shaped parcels with the rice wrapped in coconut leaves. Two queries, please:
1. Do you have to use a special kind of rice (if so, what sort, please) or do you just use Basmati but not wash it so as to keep the starch in it?
2. Plainly I don't have access to coconut leaves. Would I need to tie the rice into balls using muslin or something and then steam it so that the cold rice can be cut into chunks?
The other thing I am curious about is that satay meat tastes sweet even without any sauce on it. Again, I'm not going to mess around trying to find Gula Malacca etc. Do you have any easy recipes for the marinade, please?
Many thanks
Gill
Hi Gill,
Those rice cakes are called ketupat and are originally Malay. I found you a recipe that seems quite easy to follow and it doesn't need any special rice, just normal short grain, and you can use aluminium foil instead of banana leaves. Recipes - Ketupat Recipe
As for the marinade, I think that must be a malaysian secret! We have several places in Singapore that are famous for satay, including a place called Fatty's Square (cos you'll become a fatty if you eat too many satay??). Have to say, they always seem to be a bit tough and chewy for my liking. I like my satay to be almost melt-in-the mouth, which is certainly what you'll get with the recipes I hope to send you!
). Have to say, they always seem to be a bit tough and chewy for my liking. I like my satay to be almost melt-in-the mouth, which is certainly what you'll get with the recipes I hope to send you!
