Satay Prawns anyone?

I love the Marian Finucane Show and had a great time this morning talking to Marian about all things BBQ. We have some of recipes from the show on today’s blog  including the gorgeous Satay Prawn Sticks with Griddled Limes and a beautiful warm steak salad.  And keep an eye on this blog over the next few days when we will be sharing more summer sizzlers.



Serves 4


13 sticks of lemongrass

3 limes

2 garlic cloves, finely chopped

120ml (4fl oz) coconut milk

6 tbsp light soy sauce

2 tsp palm sugar

24 raw, headless tiger prawns, tails intact – about 600g (1lb 5oz)

spring onion and red chilli curls, to serve

rapeseed oil, for brushing

steamed Thai fragrant rice, to serve


50ml (2fl oz) rice wine vinegar

1 tsp palm sugar

1 baby cucumber or a 5cm (2in) piece, seeded and finely chopped

1 bird’s eye red chilli, seeded and finely chopped

2 tsp chopped roasted peanuts


Remove the tough outer leaves from one stick of lemongrass and finely chop the centre core. Grate the rind from one of the limes and squeeze out the juice. Place both in a non-metallic dish and add the garlic, coconut milk, soy sauce and palm sugar. Mix well to combine, then add the prawns. Set aside to marinade for about 15 minutes (or up to 2 hours in the fridge is fine). Cut the remaining two limes into small wedges (you’ll need 12 wedges).

To make the dipping sauce, whisk together the vinegar and palm sugar in a small bowl, then add in the cucumber and chilli. Transfer to small serving bowls and sprinkle over the peanuts.

To make spring onion and red chilli curls, cut the green parts of one or two spring onions into two or three segments, then slice lengthways as thinly as possible with a paring knife. Place in a bowl of ice water for a few minutes, until they start to curl up. Remove and set aside. Cut the red chilli in half lengthways and scrape out the seeds, then slice lengthways into very thin strips and place in the bowl of ice water until they start to curl up too.

To thread the skewers, push two marinated prawns onto each lemongrass stick and finish with a lime wedge. Alternatively, you could use 12 x 15cm (6in) metal skewers or bamboo skewers that have been soaked in cold water

To BBQ –

On a medium heat, BBQ the skewers for about three minutes on each side or until pink all over. Serve immediately.



A WARM TREAT… Perfect for so many occasions this salad is one of my favourites.

Serves 4


1 tbsp rapeseed oil

4 x 200g (7oz) striploin steaks, trimmed

150g (5oz) mixed salad leaves

1 large carrot, cut into thin strips

1 beetroot, peeled and cut into thin strips

1 red onion, thinly sliced

½ celeriac, peeled and cut into thin strips

micro greens, to garnish (optional)

edible flowers, to garnish (optional)



1 garlic clove, crushed

2 tsp creamed horseradish

1 tsp Dijon mustard

2 tbsp extra virgin rapeseed oil

1 tsp balsamic vinegar

1 tsp chopped fresh coriander

4 tbsp beef stock

sea salt and freshly ground black pepper


Remember to take your steaks out of the fridge at least 30 minutes before you intend to cook them to allow them to come back up to room temperature. To make the dressing, place the garlic, horseradish and mustard in a bowl, then whisk in the extra virgin rapeseed oil and balsamic vinegar to form a dressing. Season to taste and add the coriander. Set aside until needed.

Heat the rapeseed oil in a large heavy-based frying pan over a medium heat. Season the steaks, add them to the heated pan and fry for 4 minutes on each side, turning once, for medium rare. Remove from the pan and transfer to a plate. Cover loosely with foil to keep warm and leave to rest for 10 minutes.

Add the beef stock to the frying pan that you’ve cooked the steaks in. Bring to the boil and reduce by half, scraping the bottom of the pan with a wooden spoon to remove any sediment. Whisk into the dressing. Place the salad leaves and vegetables in a large bowl and lightly coat with the dressing. Divide among plates, then carve the steaks into thin slices and arrange on top. Drizzle over any remaining dressing and garnish with the micro greens and the edible flowers, if using, to serve.

To BBQ –

Heat the grill to high. Turn the steaks frequently to ensure even cooking and cook until golden brown and slightly charred, usually 4 – 5 minutes.


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