Though as we enter winter, our minds are probably not on barbecues, here’s a reminder about what summer is all about!
BBQ chicken, sausages and ribeye steak
Another nice memory of summer…
Prawns on the BBQ
Jamie Oliver once more cooks on the BBQ, this time prawns.
Jamie Oliver makes a cracking BBQ chicken
Jamie Oliver makes a cracking BBQ chicken.
Tesco Barbeque Moroccan Style Lamb Chops
Tesco describe their Tesco Barbeque Moroccan Style Lamb Chops as
Delicious lamb shoulder chops, with a Moroccan style marinade, ideal for a family BBQ
Well were they?
They are easy to cook, from frozen in the over for about twenty five minutes.
Well let’s just say they are only £2 per pack. The lamb shoulder chops are not the best cut of chops available and the marinade was okay.
Let’s just say for £2 they were value for money, but if you are looking for high quality lamb, look somewhere else and making your own Moroccan marinade.
Put it on the barbie…
Lovely amusing article on the barbecue in Australia from the BBC.
Scotland has the haggis, Turkey has the donor kebab, England has the Yorkshire pudding and from the land down under I give you… the overdone sausage.
I am being a tad unfair perhaps since multi-cultural Australia boasts some of the most mouth-watering food in the world. But that just makes it all the more intriguing why one of Australia’s great national dishes comes partly incinerated.
Photo source.
Lemon Chicken
Take four organic chicken thighs (now you could use chicken breast, but personally I feel that the thighs have more flavour). Remove the bone, but leave the skin on.
In a bowl add the boned chicken thighs, the zest and juice of two lemons (before adding the juice of the lemons, cut some slices as a garnish). Add some parsley, rosemary and black pepper. I also added onion and olive oil. You could use some garlic if you like.
Marinade the chicken for about an hour, longer if you like your chicken really lemony.
Heat a griddle pan (or you could use the barbecue) and cook the chicken, skin side down (this should lower the amount of fat as well as getting nice and crispy skin).
Once the skin side is golden brown, turn over and cook the flesh side until cooked.
Serve with salad or vegetables.
I served mine with crushed new potatoes and coleslaw.
Barbecued Chicken
Having written previously about my liking for Jack Daniels barbecue sauce, I have been experimenting with my own recipe for a barbecue sauce.
I take some balsamic vinegar, oil, honey, cajun spices, tomato puree (or even ketchup – which I have to thank Jamie Oliver for).
This I coat the chicken in and the roast in the oven.
When it’s a little warmer I intend to then finish it off over the hot coals of a barbecue.