Monday, 11. August 2008

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Barbequed

Chicken

Barbecue chicken stuffed with garlic and spices.

Chicken

Spiced herb butter

Herb butter

Bring the stock to the boil in a small saucepan; add the garlic and simmer gently, covered, for about 1 hour or until the garlic is soft; drain. Combine the water and saffron in a small bowl; stand for 10 minutes. Place the cumin, coriander and fennel seeds in a dry frying pan. Cook, stirring, over a low heat until the spices are fragrant. In a mortar and pestle, pound spices until ground; remove. In the same mortar and pestle, pound the poached garlic and the softened butter together with salt and pepper. Add the spices, then the herbs and the saffron with its liquid, and pound into a paste.

Chicken

Butterfly the chicken by cutting it down the backbone and pushing down on the breastbone to flatten. Slip your fingers under the skin and slowly loosen the skin from the meat on the breasts and work your way down to the legs; it should come free relatively easily, but be careful not to tear the skin. You should now have a pocket to stuff.

Press the spiced herb butter under the chicken skin and into the legs, making the breast and legs look smooth. Brush with oil, sprinkle with salt.

Oil a hot barbecue plate; place chicken skin-side-down, cook over a medium heat for 15 minutes. Turn chicken over carefully — avoid breaking the skin over the breast area. Cover chicken with foil or an upturned large baking dish; barbecue over medium heat for a further 15 minutes or until just cooked through. To test, insert a skewer into the thickest part of the thigh; if juices run clear, the chicken is cooked. Remove from the barbecue; cover to keep warm. Stand for 15 minutes.

Place the chicken on a large platter or, cut the legs and thighs from the chicken, separate into drumsticks and thighs. Cut the breast down the centre and cut each side into 3 pieces; drizzle with a little oil and the juices from the resting plate as well as the lemon juice, season with salt and pepper. 4

Chicken fillets with mango chutney glaze

Pound chicken fillets lightly with mallet, place in dish. Mix all ingredients, and spread over chicken. Allow to stand overnight in refrigerator. Barbeque until cooked through, brushing occasionally with left-over marinade. 6

Chicken kebabs à la Digger

Cut chicken into (about) 2cm chunks. Mix Worcestershire sauce, honey, mustard, sugar, salt, pepper and garlic together in a large bowl, add chicken stir well to coat all over chicken, cover, place in refrigerator for at least 4-5 hours. Prepare all other ingredients, place each in individual bowl. Drain pineapple, cut rings into ¼’s then halve each ¼ to make 8 pieces per ring. Place onion into microwave oven, microwave on high for 1 minute, remove, set aside. Slice squash through centre to make 2 circles. Thinly slice zucchini. Remove stems from mushrooms, set aside.

Slide 2-3 layers of onion onto skewer, then piece of red capsicum, then chicken, pineapple, squash, zucchini, onion, chicken, mushroom, green capsicum, pineapple, chicken, squash, zucchini, red capsicum, chicken then finish with onion. Place in large container with lid. Continue to make up kebabs in the same order until all meat is used up. Pour remainder of marinade over kebabs, cover, and store in refrigerator for at least 2 hours. Cook kebabs on low heat hot plate, covered with alfoil, (not on grill). Combine all remaining ingredients in dish, stir, add small amount of marinade and mix through, stir fry to make tasty appetiser.

Chicken wings Teriyaki

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Combine all ingredients except sesame seeds. Add chicken and mix well, allow to stand over night in refrigerator. Barbeque until cooked through, basting with left-over marinade. Serve sprinkled with sesame seeds. 8

Chicken with Asian Pesto.

Place the basil, garlic, pine nuts, chilli, sesame oil, olive oil, sugar and coriander into a food processor and blend until the mixture forms a smooth paste. Add more olive oil if necessary. Season with salt and pepper. Slash each chicken breast three times through the skin, toss the chicken in the pesto and leave to marinade in a covered container in the refrigerator for at least 3 hours, preferably overnight. Barbecue over a medium heat, on a well oiled plate until the chicken is cooked through. Serve with salad greens and grilled limes.     4

Marinated chicken wings

Tuck wing tips under each chicken wing, place in large dish. Combine remaining ingredients in pan, stir over low heat until honey is melted, pour over chicken wings, mix well. Cover and refrigerate overnight. Barbeque chicken wings until golden brown and tender.

Stuffed BBQ baby chicken

Mix the mascarpone, lemon zest, oregano and garlic together, season with salt, freshly ground black pepper and a squeeze of lemon. Stuff this mix under the skin of the chicken. Then season both the chicken and asparagus with a little olive oil, salt and pepper. Place skin side down on a hot BBQ and grill for 3-4 minutes each side. Grill the asparagus on the BBQ for 2-3 minutes, till cooked, but still retaining a little crunch. Serve with asparagus over the top and ½ a lemon. 4

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