Hungry communications and JAZZ™ Apple have shared their BBQ Skewer recipes made with the British JAZZ™ Apple with us and don’t they look delicious! With BBQ season in full swing these are the perfect way to jazz (pardon the pun) up your BBQ!
JAZZ™ Apple Sausage Skewers
Ingredients (makes approx. 4)
- 1 pack of sausages (we used plant-based sausages but pork sausages will also work fine)
- 1 JAZZ™ Apple (sliced and cubed)
- 1 Red Onion
- Drizzle of Olive Oil
- ½ tsp Garlic Salt
- Large pinch Salt & Pepper
Method
- Chop the sausages in into thirds, the JAZZ™ Apple into cubes and the red onion into slices.
- Add to a bowl and drizzle over olive oil, salt, pepper and garlic salt – make sure everything is covered.
- Make up skewers by simply alternating the JAZZ™ Apple, red onion and sausage.
- Place on a tray in a pre-heated oven (200C) and cook for 10-12 minutes. Alternatively, cook on the BBQ, making sure to keep turning to ensure they are cooked all the way through.
Cauliflower & JAZZ™ Apple Smoky Skewers
Ingredients (makes approx. 4)
- 1 head of cauliflower
- 1 JAZZ™ Apple
- 2 Carrots
- 1 Red Onion
- Drizzle of olive oil
- ½ tsp Garlic Salt
- ½ Celery Salt
- 1 tsp Smoked Paprika
- ½ tsp Cayenne Pepper
Method
- Cut the red onion, JAZZ™ Apple, Carrot and cauliflower into small cube sized pieces.
- Place in a bowl, add the salt, garlic, pepper, celery salt, cayenne pepper, smoked paprika and drizzle over the olive oil before mixing well so everything is well covered.
- Skewer the JAZZ™ Apple, cauliflower and carrot alternatively.
- Cook in a preheated oven at 200C for 12-15 minutes, turning regularly or on the BBQ.
Spicy Pork & JAZZ™ Apple Marinated Skewers
Ingredients (makes approx. 4)
- 1 Pork Tenderloin (approx 400g cut into cubes)
- 2 JAZZ™ Apples – cored and cubed
- 2 JAZZ™ Apples – juiced
- 1 Red Onion
- 4 Scotch Bonnet chillies
- 2 tbsp Goslings Black Seal Rum
- 160g Brown Sugar
- 100g Tomato Ketchup
- 2 tbsp Worcestershire sauce
- 1 tsp Garlic Salt
- Salt & black pepper
Method
- First make the marinade/sauce by putting the JAZZ™ Apple juice with the brown sugar, rum, garlic, tomato ketchup and Worcestershire sauce into a pan to simmer on a low heat for 30 mins to an hour.
- Cube the pork, JAZZ™ Apples and cut the red onion into small slices.
- Add everything to the marinade and leave overnight or for at least 3 hours.
- Make up the skewers with a Scotch Bonnet on the end, followed by pork, JAZZ™ Apple, red onion, pork, JAZZ™ Apple, red onion etc.
- Cook in the oven for around 12-15 mins or on the BBQ making sure to baste the skewers with a little extra sauce.
- The remaining sauce can be used for dips and will keep for a week in the fridge.
JAZZ™ Cinnamon BBQ Apples with a Salted Caramel Sauce & Pecans
Ingredients (makes approx. 4)
- 2 JAZZ™ Apples – cored and cut into 8 wedges
- Squeeze of lemon
- 25g Brown Sugar
- ¼ tsp Ground Cinnamon
- 100g Unsalted Butter
- 100g Light Muscovado Sugar
- 100ml Double Cream
- Pinch of Sea Salt
- 2 scoops of Ice Cream (to serve)
- Handful of Pecan nuts (roughly chopped)
Method
- To make the sauce simply melt the butter with the muscovado sugar in a small saucepan. Bring to the boil and then simmer for 10 mins. Take off the heat and add the cream, stirring well. Leave to cool and add a pinch of salt.
- Prepare the JAZZ™ Apples and place in a bowl with a squeeze of lemon, brown sugar and cinnamon.
- Make sure they are well coated and then thread them onto skewers
- Cook in a pre-heated oven for 10-15 mins or even on the BBQ.
- Serve with a dollop of ice cream, the salted caramel sauce and some chopped pecan nuts
For more recipes using British produce – click here
Leave a Reply