Barbecue season is still in full swing, and if you’re looking for an inexpensive meal this recipe for Chipolatas on Rosemary Skewers with Chilli and Chive Corn is ideal.
Chipolatas on Rosemary Skewers with Chilli and Chive Corn
Serves 4
Ingredients:
8 stalks rosemary
16 chipolatas
16 bay leaves
125g butter, at room temperature
1 long red chilli, deseeded, finely chopped
2 tbsp finely chopped chives or parsley
salt and pepper
4 cobs of corn, husks and silk removed, cut into 4 pieces
1 tbsp olive oil
Method:
Using strong stalks of rosemary, thread a chipolata, bay leaf, chipolata and bay leaf onto each stalk. Cover and refrigerate until required.
Combine butter, chilli, chives and salt and pepper in a bowl. Spoon onto a piece of baking paper, forming a sausage shape. Roll in paper and twist ends. Place in refrigerator for 30 minutes until firm.
Heat a barbecue hotplate and a barbecue grill over a medium heat. Spread oil over hotplate. Add skewers to hotplate and cook for 3-4 minutes on each side or until sausages are cooked through. Add cobs of corn to grill and cook for 2-3 minutes or until tender and cooked through. Serve skewers with corn. Top corn with a slice of chilli and chive butter. Serve.
Smart Tip:
Aim to soak rosemary in cold water for an hour before using in skewers as this will reduce the chance of it scorching on the barbecue.
