An amazing team of 22 supporters completed an epic ‘Marathon Effort’ to raise funds for the John Thornton Young Achievers Foundation (JTYAF).

Joe Barnett, JTYAF Trustee, organised the walk which started at Sandbanks and finished 26 miles along the coast path, in Lymington.  Although they headed off in glorious sunshine they battled wind and torrential rain at times, many picking up injuries too. They all accomplished what they had set out to do, showing great courage, determination and plenty of cheerfulness in adversity reflecting the true spirit of the charity. 

Pete Thornton, Charity Chairman, commented, “We can’t thank Joe and his team enough for taking part in this fantastic event. Thanks, must also go to all the friends and family who have supported them so generously. They are aiming to raise an incredible £2000 which will make a huge difference to the opportunities that we can make available to local young people in the year ahead.”

If you would like to support Joe and his team in their ‘Marathon Effort’ it’s not too late.  Visit their online fundraising page www.justgiving.com/fundraising/marathoneffortforJT

You may have already consigned the BBQ to the back of the shed for the year, let’s face it summer has been a bit of a wash out, and hung up your apron but you can still achieve some excellent results under the grill. In a restaurant one of your goals is consistency, you want a dish your customers can enjoy again and again and recommend to all their friends. This is one of the reasons we follow recipes. As someone interested in food, and you are reading this article, you will probably look at a recipe then like me tweak a little ingredient here, adjust an amount there. I am going to make a wish and hope you change the following recipe(s) totally, utterly and completely. Just think of them as the loosest of culinary guidelines. There is an almost infinite opportunity to mix and match textures and flavours and experiment to your heart’s content.

There are a couple of rules, first please if you are using wooden skewers soak them in water overnight as they have a tendency to burn, especially over a barbecue or char-grill. The second is not so easy and requires a little experience. Cut up your ingredients so they will cook at the same time. What do I mean by this? A large wedge of onion will not cook as quick as a king prawn so separate out the layers. Courgettes, mushrooms and bell pepper all add colour and flavour but need to be quite large pieces if mixed with small pieces of chicken or steak as the denser texture of the meat takes longer to cook. If you want to make a seafood kebab try wrapping scallops in bacon to protect them from the searing heat of the grill and add flavour. Finally, not a rule but a top tip, a good marinade will add a ton of flavour but be careful, sugary marinades can burn and are better brushed on the food in the latter stages of cooking.

Chicken and Vegetable Kebabs                                                      makes 8 kebabs

2 large Chicken Breasts cut in two-centimetre chunks

1 large Courgette, washed and cut into slices

1 large Red Bell pepper, cut in chunks

1 large Red Onion, peeled, quartered, and parted in layers

16 large Button Mushrooms, wiped

Quality Olive Oil

Sea Salt and freshly ground Black Pepper

8 skewers

Thread the meat and vegetables on the skewers. Place on a baking tray, drizzle with oil and season generously. Cook on barbecue or under a medium to high grill turning regularly for around ten minutes until cooked. There that is it the easiest recipe I will probably ever post.

Now let your taste buds run wild, here are a few suggestions;

King Prawn and Rump Steak ( Surf’n’turf )

Monkfish, Prawns and Scallops wrapped in Bacon

Chicken Tikka

Lamb with Garlic and Thyme

Mediterranean Vegetables

Cajun Tuna

Sweet and Sour Pork with Bell Pepper and Pineapple

Marinades 

Marinating your meat and fish for a couple of hours will add multiple layers of flavour and you can brush the kebabs with the marinade during cooking. Remember that if you use a sweetened marinade to lift the kebabs a little higher on the barbecue or turn the grill down a fraction as they will easily burn over a high heat.

Quick Southern Barbecue – 4 tablespoons Tomato Ketchup, 4 tablespoons Vegetable Oil, 1 tablespoons Sherry Vinegar, 1 tablespoon Worcestershire Sauce, 1 tablespoon Dark Brown Sugar, 2 Cloves Garlic, peeled and pureed, 1 teaspoon Smoked Paprika, ½ teaspoon Hot Pepper sauce, ¼ teaspoon Black Pepper

Greek Style – 4 tablespoons quality Extra Virgin Olive Oil, freshly squeezed juice of two Lemons, 2 tablespoons Honey, ½ teaspoon freshly chopped Oregano, ½ teaspoon freshly chopped Rosemary, ½ teaspoon freshly chopped Thyme, ¼ teaspoon Sea Salt, ¼ teaspoon Black Pepper

Asian – 4 tablespoons Vegetable oil, 2 tablespoons toasted Sesame Oil, 2 tablespoons Rice Wine Vinegar, 2 tablespoons Light Soy Sauce, 2 cloves of Garlic, peeled and pureed, 1 large piece of preserved Ginger, finely grated, ¼ teaspoon Chinese 5 Spice, ¼ teaspoon Black Pepper

Sweet ‘n’ Sour – 4 tablespoons Tomato Ketchup, 4 tablespoons Pineapple Juice, 2 tablespoon Honey, 1 tablespoon Sherry Vinegar, 2 cloves of Garlic, peeled and pureed, ¼ teaspoon Sea Salt, ¼ teaspoon Black Pepper

Fiery – 8 tablespoons quality Olive Oil, 1 small hot Chilli, finely chopped, 2 cloves of Garlic, peeled and pureed, 1 teaspoon Smoked Paprika, ½ teaspoon hot Pepper Sauce, ½ teaspoon Sea Salt, ½ teaspoon Black Pepper