SMOKY BAR­BE­CUE SNAGS WITH WHISKY-SPIKED ONION SKEW­ERS

Super Food Ideas - - THIS MONTH -

SERVES 4 PREP 20 MIN­UTES COOK 15 MIN­UTES YOU’LL NEED 12 X 16CM PRE-SOAKED

BAM­BOO SKEW­ERS FOR THIS RECIPE

2 brown onions, cut into 1cm-thick rounds 2 ta­ble­spoons bour­bon whisky ¼ cup brown sugar 2 ta­ble­spoons maple syrup 2 ta­ble­spoons bar­be­cue sauce 2 ta­ble­spoons tomato sauce 2 ta­ble­spoons ap­ple cider vine­gar 2 tea­spoons Amer­i­can mus­tard 1 ta­ble­spoon smoked pa­prika 1 tea­spoon gar­lic pow­der 1 tea­spoon onion pow­der 12 beef chipo­lata sausages Sliced green onion, mixed salad and crusty bread, to serve

1 Us­ing the pic­ture as a guide, thread 2 rounds of brown onion onto 1 skewer. Place in a glass or ce­ramic dish. Re­peat

to make 4 skew­ers. Place whisky and 1 ta­ble­spoon sugar in a small bowl. Stir un­til sugar dis­solves. Sea­son with salt and pep­per. Pour over onion. Turn to coat. 2 Com­bine maple syrup, bar­be­cue sauce, tomato sauce, vine­gar, mus­tard, pa­prika, gar­lic pow­der, onion pow­der and re­main­ing sugar in a bowl. Re­serve half of mix­ture for serving. 3 Thread 3 sausages onto 2 skew­ers, side-by-side. Re­peat with re­main­ing sausages and skew­ers. 4 Heat a greased bar­be­cue hot­plate on medium heat. Add onion and sausages to bar­be­cue hot­plate. Cook onion for 5 to 6 min­utes each side or un­til golden and ten­der. Cook sausages, turn­ing and brush­ing with sauce mix­ture for 12 min­utes or un­til sausages are caramelised and cooked through. 5 Sprin­kle skew­ers with green onion. Serve with re­served sauce mix­ture, salad and crusty bread. NU­TRI­TION: (per serve) 2248kj; 20.4g fat; 9.2g sat fat; 24.1g pro­tein; 56.3g carbs; 7.7g fi­bre; 62mg chol; 1468mg sodium.

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