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A
splendid way of relaxing and entertaining. The great Bar-be-cue,
with Keells Meats, the ideal meats for the occasion. It's
fun, it's nice, so tasty and easy to make and good for you.
Barbecue
An open air cooking apparatus, usually charcoal burning
for grilling or spit roasting meat or fish. It’s a quick
method of cooking. Charcoal cooking is the most ancient
of cooking methods. The Barbecue method is of American origin.
Cooking
Method
Almost anything can be grilled or roasted on a barbecue,
Aluminium
foils also
make it
possible to barbeque vegetables like potatoes and fruits
such as Bananas. Cooking begins when the charcoal has reached
the glowing amber stage.
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Crown
Sausages with BBQ Sauce |
INGREDIENTS
3 keells chicken sausages
½ tsp BBQ mix
Little oil for frying
1 kebab skewer |
Salad
(For decorating)
100g red cabbage
100g tomato
100g green pepper
100g bean sprouts
100g spring onions
100g lettuce
All the ingredients toss with salt, pepper and lime
juice |
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| *Barbeque
sauce |
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2
onions chopped
2 cloves garlic, crushed
2 tbsp oil
¼ cup red wine vinegar
¼ cup brown sugar
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2
tbsp grainy mustard
1 tbsp worcestershire sauce
400 gms can tomato
1 tsp salt
2 tbsp tomato paste |
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| 1. |
Sauté
onion and garlic in oil until tender. |
| 2. |
Stir
in vinegar, sugar, mustard, worcestershire sauce, undrained
tomatoes, salt and tomato paste. |
| 3. |
Bring
to boil. |
| 4.
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Reduce
heat, simmer uncovered for 30 minutes. Puree sauce in
blender or brush through sieve (makes about two cups). |
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PROCEDURE
1. Fry the sausages in a little oil.
2. Slice the Keells sausages and pin on the Kebab skewer or
cleaned ekels.
3. Arrange on a plate with salad and *BBQ sauce as shown prior
to serving.
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| Meat
Balls Pilau
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INGREDIENTS
Keells chicken/beef meat balls (12 nos.)
500g long grain rice
3 table spoon oil/margarine
1 tea spoon cummin seeds
1 medium big onion
(finely chopped)
1 clove garlic, crushed
½ tea spoon finely grated fresh ginger
6 whole cloves
2 cups shelled green peas
6 cups hot water, 3 tea spoon salt,
1 tea spoon garam masala |
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| PROCEDURE
Heat the oil/margarine in a saucepan with a lid. Fry cummin,
garlic, onion, ginger and whole cloves until onion is soft
and golden brown. Add keells meat balls and fry. Add green
peas and ½ cup water. Stir well, cover and cook until
peas are half done. Add rice and hot water and stir in the
salt. Bring quickly to the boil, cover, turn heat very low
and cook for 10 minutes. Uncover and sprinkle with garam masala
but do not stir. Replace lid and continue cooking for further
10 minutes or until liquid is all absorbed. Serve hot. |
| MORE
RECIPES |
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