A couple of summer sizzlers that will give any RVing family’s taste buds a blast!
CHICKEN MEATBALLS WITH HIDDEN VEG AND PRUNES, SERVED WITH A LEMON YOGHURT DIPPING SAUCE
SERVES: 4 (Makes approx. 25 balls)
LEVEL OF DIFFICULTY: Easy
INGREDIENTS
Meatballs
- 500g chicken mince
- 1 medium carrot, grated
- 1 medium zucchini, grated
- ½ onion, finely diced
- 1 egg
- 1 tbsp lemon juice
- Small bunch of coriander
- ½ cup (100g) Australian prunes, pitted
- 2 cups crumbed fresh bread
- 2 cloves garlic, minced
Lemon yoghurt sauce
- 1 cup regular fat natural yoghurt
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- Salt and pepper to taste
METHOD
- Pour hot water over the prunes. Soak for 5 minutes. Drain and chop finely (or blitz in a food processor if you prefer).
- Mix all ingredients together and with wet hands, form balls.
- Heat 2 tbsp olive oil in a deep frypan and cook the meatballs, turning regularly until cooked through and crisp on the outside.
- To make the yoghurt dipping sauce, stir all ingredients together. Serve with salad or steamed or fresh vegetables.
THAI BBQ PRAWNS
SERVES: 2-3
LEVEL OF DIFFICULTY: Easy
INGREDIENTS
- 8-10 king prawns with shells on
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1 lime (juiced)
- 2 tsp brown sugar
- Coriander, for garnish
METHOD
- Wash prawns and leave the shells on.
- Mix all ingredients together in a bowl. Add prawns and marinate for half an hour (or longer if you have time), flipping them over in the sauce once or twice.
- Spray or brush a very hot BBQ with olive oil. Flash cook the prawns for less than a minute on each side.
- Let the prawns rest on a plate, garnish with coriander and serve with cauliflower steaks or some Kewpie mayonnaise as a dipping sauce.
