We certainly are and have been using the chapa in the back garden as often as we can.
This is an oriental take on a barbecue and the marinade can be used with all sorts - we had tuna, sea bass and aubergine. But you could also use this marinade with beef, pork, chicken, tofu and mushrooms, anything that will take up the marinade flavours.
1" fresh ginger, grated
1 tblsp runny honey
3 tblsp soy sauce
1 tblsp fish sauce ( you can omit this if you want to make a vegetarian/vegan selection)
2 tblsp sesame oil
1 tblsp rice wine vinegar
Mix all the ingredients together and add your chosen protein; the vegetables don't need to be marinaded, they can simply be dipped in the marinade just before cooking.
Leave to marinade for an hour or so.
Light the fire under the chapa and wait until the griddle plate is good and hot.
Place your marinaded food on the griddle and cook until nicely browned. Turn over and cook on the other side - this should only take a few minutes.
We accompanied this with a salad of soba noodles, carrot and cucumber with a peanut and chilli dressing................and a very cold beer!
Netherton Foundry Shropshire 2018 ©
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