Ingredients (Makes 12)

• 350 g raw tiger prawns, peeled leaving tails intact
• 350 g scallops, cleaned, trimmed and halved
• 1 bunch spring onions, sliced into 2.5 cm pieces
• 1 red bell pepper,deseeded and cubed
• 100 g baby corn, trimmed and sliced into 1 cm pieces
• 3 tbsp dark soy sauce
• 1½ tsp hot chilli powder
• ½ tsp ground ginger
• 1 tbsp sunflower oil
• 1 red chilli, deseeded and sliced

Dip

• 4 tbsp dark soy sauce
• 4 tbsp dry sherry
• 2 tsp clear honey
• 2.5 cm piece root ginger, peeled and grated
• 1 spring onion, trimmed and very finely sliced

1. Soak 12 wooden skewers in cold water for 10 minutes to prevent them from burning.
2. Divide the prawns, scallops, spring onions, bell pepper and baby corn cobs into 12 portions and thread on to the skewers. Cover the ends with foil so that they do not burn and place in a shallow dish.
3. Mix the soy sauce, chilli powder and ground ginger and coat the shellfish and vegetable kebabs. Cover and leave to chill for about 2 hours.
4. Preheat the grill to hot. Place the kebabs on the rack, brush the shellfish and vegetables with oil and cook for 2 to 3 minutes on each side until the prawns turn pink, the scallops become opaque and the vegetables are soft.
5. Mix together the dip ingredients.
6. Remove the foil and transfer the kebabs to a warm serving platter. Garnish with sliced chilli and serve with the dip.

Seven people submitted their caption for this photo, and we have a winner.

Winning caption:

“We have heard of pigs crossed with jelly fish but babies crossed with broccoli is taking genetic modifications too far!”

Submitted by Jackie from Herbs ‘n Oil

Congrats Jackie! 100 EC will be credited to your account. The rest that submitted will receive a consolation gift of 10 EC

Be sure to look out for our next contest soon.

Who doesn’t love barbecue? It’s fun to have family members and friends round for a barbecued dinner. But be extra careful, because according to studies, barbecued meat exposes us to carcinogens called heterocyclic amines (HCAs). They form on foods while barbecuing, or under high heat of the grill. Another substance called polycyclic aromatic hydrocarbons (PAHs) forms when fat drips onto the heat source, creating flare-ups and smoke that then deposits on the the barbecued food. To avoid these, simply place your meat under wraps of foil packets

Ingredients (Serves 4)

• 8 portions of one chicken
• 3 tbsp tomato puree
• 3 tbsp brown fruity sauce
• 1 tbsp white wine vinegar
• 1 tbsp clear honey
• 1 tbsp olive oil
• 1 clove garlic,crushed
• salad leaves, to serve

1. Remove the skin from the chicken if you want to reduce the fat in the dish.
2. To make the barbecue glaze, place the tomato puree, brown fruity sauce, vinegar, honey, oil and garlic in a small bowl. Stir all of the ingredients together until they are thoroughly blended.
3. Brush the barbecue glaze over the chicken. Loosely wrap the glazed chicken and barbecue over hot coals for 15 to 20 minutes. The the chicken portions over occasionally.
4. Transfer the barbecued chicken to warm serving plates and serve with a selection of fresh salad leaves.

“When poultry is cooked over a very hot barbecue the heat immediately seals in all of the juices, leaving the meat succulent. For this reason you must make sure that the coals are hot enough before starting to barbecue.”