BBQ
Honey and mustard pork and cajun chicken
Wednesday, May 2nd, 2012
Prep time: 20 min, plus 30 mins marinating
Cook time: 10 minServes:4
Sticky pork and spicy chicken
Ingredients
For the Honey and Mustard Pork:
1 pepper
1 onion, cut into large cubes
200 g pork fillet, cut into large cubes
100 ml olive oil
1 clove garlic, finely chopped
1 tsp dried oregano
1 tbsp honey
1 tsp English mustard
black pepper
vegetable oil, for frying
For the Cajun Chicken:
75 ml olive oil
2 cloves garlic, finely chopped
2 tbsp Worcestershire sauce
few drops of tabasco
200 g boneless cubed chicken
100 g plain flour
1 tsp curry powder
3 tsp mixed herbs and spices, of your choice
black pepper
1/2 tsp paprika
vegetable oil, for frying
Method
1. To make the honey and mustard pork, thread the onion, pepper and meat alternately onto the skewers and lay them in a shallow dish.
2. Mix together the oil, garlic, oregano, honey and mustard and season with salt and freshly ground black pepper. Pour the mixture over the meat and leave it to marinate for half an hour or so (longer if possible).
3. Remove the kebabs from the marinade and barbecue or grill until the meat is cooked through. Serve immediately.
4. For the Cajun Chicken, pour the olive oil, half of the garlic, the Worcester sauce and Tabasco sauce over the meat and leave it to marinate for half an hour or so (longer if possible).
5. Put the flour into a plastic bag with the curry powder, herbs and spices, remaining garlic and paprika. Season with salt and freshly ground black pepper. Mix well.
6. Put the chicken into the bag of spices and thoroughly coat the chicken pieces.
7. Heat the oil in a frying pan over a high heat; shake off any excess flour from the meat and fry until the chicken is cooked through and golden brown.
8. Serve immediately.
Tags: chicken, garlic, honey, mustard, onion, pepper, pork fillets
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Thai BBQ Chicken
Sunday, March 18th, 2012
Ingredients
1×1.5 kg chicken, bones removed and trimmed of fat
Iceberg lettuce, halved and leaves separated into cups
1 handful of mint leaves
1 handful of coriander leaves
1 handful of Thai basil leaves
sweet chilli sauce
For the marinade
5 coriander roots, washed and chopped
6 garlic cloves, peeled
5 red Asian shallots, peeled
1 Thai bird’s eye chillies
1 tbsp turmeric
2 tbsp white pepper
3-4 tbsp fish sauce, to taste
2-3 tbsp palm sugar, to taste
Method
1. For the marinade: use a heavy mortar and pestle or food processor, and purée the coriander roots, garlic, shallots, chilli and turmeric. Add the pepper, fish sauce and sugar to taste, and mix well. Rub the marinade into and under the skin of the chicken and leave to marinate in the refrigerator for 2–3 hours.
2. Remove the chicken from the refrigerator and allow it to come to room temperature. Prepare your barbecue for direct grilling over a medium heat. Add the chicken. Seal the chicken, skin side down, until crisp and golden brown. Then lift off the heat and separate the coals to create an indirect method of cooking. If using gas just turn the inside burners off and close the lid.
3. Cook the chicken for 20 minutes or until cooked through. Just before serving the chicken glaze with lashings of sweet chilli sauce.
4. While the chicken is cooking prepare your herbs and lettuce and arrange on a platter along with some extra chilli sauce. When the chicken is cooked and rested carve into strips and serve in a bowl alongside the garnishes and allow your guests to build their own lettuce cups filled with treats.
Tags: chicken, coriander, garlic, lettuce, mint, shallot, thai basil, turmeric
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Grilled & marinated summer vegetable
Friday, July 9th, 2010
Ingredients
* 4 red peppers
* 3 aubergines , cut into finger thick rounds
* 3 courgettes , cut diagonally into finger thick slices
* 4 red onions , cut into finger thick rounds
* large bunch flat-leaf parsley , chopped
* 2 garlic cloves , crushed
Method
1. Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
2. Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.
Tags: aubergine, courgette, garlic, parsley, red onion, red pepper
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Hot & spicy sweet potatoes
Friday, July 9th, 2010
Ingredients
* 2 large sweet potatoes (about 500g/1lb 4oz each)
* 4 tbsp olive oil
* 2 tbsp fresh thyme leaves, plus 2 sprigs of fresh thyme
* 1 red scotch bonnet chilli , seeded and finely chopped
Method
1. Peel the sweet potatoes and cut crossways into slices 2.5cm thick. Lay each potato on a large sheet of foil, keeping the slices together.
2. Drizzle each potato with the olive oil, sprinkle with the thyme leaves, about half of the chopped chilli and season with plenty of salt and pepper. With your hands, massage the flavourings into each slice. Replace the slices in their original positions. Lay a thyme sprig across the top of each potato and sprinkle with the remaining chilli. Wrap the foil securely round the potatoes to make two parcels. (You can prepare to this stage up to 24 hours ahead.)
3. Put the foil parcels on the rack over the hottest part of the barbecue and cook for 45 minutes until the potatoes are buttery and softened. (Unwrap and test with the point of a knife to check if they’re ready).
Tags: red chilli, sweet potato, thyme
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Toasty feta kebabs
Friday, May 28th, 2010
Ingredients
* 200g pack of reduced fat feta cheese , cut into 8 chunks
* 1/2 French stick , cut into bite-size chunks
* 8 cherry tomatoes
* 1 lemon , zested and halved lengthways
* 2 sprigs of rosemary , chopped
* 1 tbsp olive oil
* 4 wooden skewers
Method
1. Heat the grill to high. Cut one lemon half into wedges, and slice the other half. Thread a piece of the bread onto a skewer, then a piece of feta, a lemon slice and a cherry tomato. Repeat, then finish with a piece of bread. Do this on three more skewers and place kebabs onto a baking tray.
2. Sprinkle over the zest and rosemary then drizzle over the oil. Grill kebabs for 1-2 mins on each side until feta is browned. Serve with lemon wedges.
Tags: cherry tomatoes, lemon, rosemary
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VEGETABLE KEBABS
Thursday, May 27th, 2010
Vegetables of your choice are marinated first, then pushed onto a skewer and grilled over the barbecue. Serves 4-6
For the kebabs, you will need:
350g (12oz) button mushrooms, cleaned
350g (12oz) courgette, in mouthful-sized chunks with a piece of the green skin on each
1 red pepper, deseeded and cut into chunks
10–12 cherry tomatoes
2 medium onions, each cut into six segments
For the marinade, you will need:
5 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper
1 teaspoon sugar
1 tablespoon basil leaves, torn
1 tablespoon mint leaves, torn
2 cloves garlic, crushed
In a bowl, mix together the olive oil, the lemon juice, the salt and freshly ground black pepper, the sugar, the torn basil and mint leaves, and the crushed garlic. Add the button mushrooms, the courgette and pepper chunks and the cherry tomatoes. Cover and leave for about an hour.
Thread the onion segments on to the skewers, and then thread on the marinated vegetables. Grill the kebabs until they are browned.
Tags: basil, cherry tomatoes, courgette, garlic, mint, mushrooms, onions, red pepper
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Pork, apple & sage burger with caramelised onions
Monday, April 26th, 2010
Ingredients
* 900g minced pork
* 1 onion , finely chopped
* 1 cooking apple , peeled and finely grated
* 1 egg
* handful sage
CARAMELISED ONION
* 3 onions , sliced
* 2 tbsp light muscovado sugar
* butter
Method
1. To caramelise the onions, cook them with the sugar and a large knob of butter over a very gentle heat for 30-40 minutes, stirring occasionally. Meanwhile, mix all the burger ingredients together in a bowl and season well. Shape into four burgers, then fry over a medium heat for 6-7 minutes each side until cooked in the middle.
2. Serve on toasted buns with the caramelised onions, a green salad and chunky chips.
Tags: cooking apple, eggs, onion, sage
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BBQ beans with mashed potato tops
Monday, April 26th, 2010
Ingredients
* 1 onion , finely chopped
* 1 celery stick, finely chopped
* 1 tbsp vegetable oil
* 50g bacon , thinly chopped
* 1 garlic clove , crushed
* 400g can chopped tomatoes
* 2 tsp tomato purée
* 1 tsp treacle or brown sugar
* 1 tbsp malt vinegar
* 400g can haricot beans , drained, rinsed
FOR THE MASH (or use leftover mash)
* 300g potatoes , peeled and cubed
* 2 tbsp milk
* 1 tbsp cream cheese
Method
1. Soften onion and celery in pan with oil for 10 mins. Add bacon, then fry for 3 mins, until beginning to brown. Add garlic, then cook for 30 secs. Pour in tomatoes and stir through tomato purée, treacle or sugar and vinegar. Simmer over a high heat until thickened, between 5-10 mins, stirring often to make sure mixture doesn’t catch. Gently stir beans through, then cook for a further 2-3 mins on medium heat, until heated through.
2. Meanwhile, make mash. Boil potatoes until tender, about 15 mins, then drain. Mash with milk, cheese and seasoning. 3 Fill 2 small microwave-safe bowls three-quarters full with bean mixture. Add a generous dollop of mash to top, smooth over with a spoon. Chill when cool (or freeze for up to a month at this stage). Place small plate on top of dish, then microwave on High for 3 mins or until piping hot.
Tags: celery, garlic, onion, potato
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