Grilling in the winter!

"I love you Alka!"

• Thai Burgers • Skewered chicken with peanut sauce • Grilled multicolored peppers and onions

I know its winter but where does it say that you can't use your barbecue? Especially if you desperately miss the summer and we are months away from any semblance of warm weather (unless you're lucky enough to vacation in a hot spot).

Why not create your own hot spot theme, have a few friends over, turn up the heat in your place, get some exotic fruit and have yourself a winter barbeque!

Lets start with some tasty Thai Burgers

1 lb ground beef (preferably regular, the lean stuff lacks flavour)
2 green onions
1 tsp grated ginger
1/2 tsp salt and pepper
fresh cilantro to top with
Thai peanut sauce
1 tbsp soy sauce

Mix ingredients. Have peanut sauce to serve on the side. Cut up a red onion with cilantro leaves as a garnish. Serve a mango salad.

Skewered chicken with peanut sauce

Marinade
1/2 cup soy sauce
1/2 cup fresh orange juice
1/4 cup lime juice
2 tablespoons crunchy peanut butter
2 tsp curry powder
2 garlic cloves
1 tsp dried red chili pepper flakes
1 tsp cumin

8 boneless skinless chicken breast halves, cut into long strips about 1/3 inch wide
24 bamboo skewers

Peanut sauce
3/4 cup coconut milk
1/2 cup crunchy peanut butter
1/4 cup fresh lemon juice
2 tbsp soy sauce
1 tbsp brown sugar
2 garlic cloves
1 tsp grated ginger
1 tsp crushed red pepper
1/2 cup heavy cream

Combine all marinade ingredients in a shallow dish. Thread chicken through skewers and place in marinade; refrigerate for one hour or overnight for an
intense flavour.

Make the peanut sauce: in a medium saucepan over medium heat combine all the ingredients except for the heavy cream. Stir constantly until the sauce is as thick as the cream, about ten minutes. Transfer to a food processor and puree briefly. Add the cream and blend until smooth. Serve at room temperature or slightly warm.

To Grill: prepare a covered grill for direct grilling. Arrange chicken on the grill, turning several times and basting with marinade until crispy on the outside and cooked through. Garnish with cilantro and serve with the
peanut sauce.

Grilled multicolored peppers and onions

2 red onions
2 vidalias
1 yellow bell pepper
1 red pepper
1 green pepper
1/4 cup olive oil

Toss quartered peppers and onions with the olive oil. Place on the grill turning once. If you have a vegetable basket for the grill that works even better. You can sprinkle a little bit of basil and oil and vinegar dressing on them.

Enjoy your wintertime barbeque and don't forget the exotic drinks. My favorite is strawberry banana daiquiri's. Frozen strawberries or fresh, with bananas and some rum blended together with some ice. If you use frozen
strawberries you can omit the ice cubes!