Garlic Mustard Prawn Skewers
Ingredients:
8 king prawns
2 tsp Keen’s Mustard Powder
1 tbsp garlic, minced
2 small red chillis
2 tbsp basil, chopped
2 tbsp olive oil
1 lime, juiced
Salt, to taste
Pepper, to taste
Method:
STEP 1: To devein king prawns, use kitchen scissors to cut down the spine, then use the tip of a skewer to pull the vein out. Repeat for each king prawn before setting them aside in a large bowl.
STEP 2: In a small mixing, bowl add Keen’s Mustard Powder, garlic, chilli, olive oil, salt, and pepper, then stir until fully combined.
STEP 3: Add mustard marinade to the bowl of king prawns, then using your hands, rub the marinade into the spine and under the shell. This will ensure maximum flavour.
STEP 4: Starting from the tail end, push a skewer through the king prawn lengthways until the tip reaches the head. The prawn should be sitting straight.
STEP 5: Set a grill to high heat, then add prawns and cook for 2 minutes on each side.
STEP 6: Serve prawns hot, peel the shell and Enjoy!
Curried Chicken Meatball Skewers
Ingredients:
500g chicken mince
2 tsp Keen’s Curry Powder
1 tsp ginger, minced
½ cup breadcrumbs
¼ cup sweet chilli sauce
¼ cup oyster sauce
1 tbsp corn flour
3 spring onions, diced
1tsp salt
1tsp pepper
To Garnish:
3 tbsp ranch dressing
Method:
STEP 1: Add chicken mince, Keen’s curry powder, ginger, breadcrumbs, sweet chilli sauce, oyster sauce, corn flour, spring onions, salt, and pepper to a food processor and pulse until fully combined.
STEP 2: Using your hands, add the curried chicken mince onto a skewer then shape into a sausage.
STEP 3: Set a grill to high heat, then cook chicken skewers for 8 minutes, rotating intermittently.
STEP 4: Serve curried chicken skewers with a side of ranch dressing. Enjoy!
Lemon & Mustard Haloumi Skewers
Ingredients:
500g haloumi
2 tsp Keen’s Mustard Powder
1 lemon, juiced
2 tbsp honey
3 sprigs parsley
1 zucchini
1 sprig thyme
To Garnish:
Salt, to taste
Pepper, to taste
1 sprig thyme
Method:
STEP 1: Put lemon juice, Keen’s Mustard Powder, honey and parsley into a mixing bowl.
STEP 2: Slice haloumi in rectangle chunks, about 1 inch long and 2cm thick.
STEP 3: Slice zucchini into 2 cm-wide discs, then divide in half.
STEP 4: Spear one slice of haloumi onto a skewer, followed by one slice of zucchini, and once one more of haloumi. Repeat until all haloumi and zucchini is used up.
STEP 5: Set a grill to high heat then add haloumi skewers. Brush with lemon and mustard glaze, then season with salt, pepper and thyme. Rotate skewers intermittently for 6 minutes until nicely charred.
STEP 6: Serve haloumi skewers and garnish with a sprinkling of thyme and one final brush of lemon mustard glaze. Enjoy!
Curry Satay Tofu Skewers
Ingredients:
500g firm tofu
2 tsp Keen’s Curry Powder
1 tbsp soy sauce
1 tbsp Worcestershire sauce
4 tbsp peanut butter
1 tbsp hot sauce
1 tbsp sugar
1 cup water
To Garnish:
1 tbsp sesame
Method:
STEP 1: In a small mixing bowl, combine Keen’s Curry Powder, soy sauce, Worcestershire sauce, peanut butter, hot sauce, sugar, and water. Stir until fully combined.
STEP 2: Slice tofu in into rectangular fingers, approximately 2cm x 2cm in size. Spear onto skewers lengthways.
STEP 3: Dip tofu skewer into satay sauce, and repeat until all are marinated.
STEP 4: Set a grill to high heat then add tofu skewers, cooking for 5 minutes, rotating intermittently. Brush the curried satay sauce onto the tofu after each rotation to build flavour.
STEP 5: Serve on a platter with a side of satay sauce to pour, and garnish with sesame seeds.
STEP 6: Enjoy!
