Ive called this one Creek Mud Chicken because the marinade mixture is thick sticky and brown and reminded me of something i had stepped in a while back but to call it dog poo chicken just didn’t seem appealing so I settling on the creek mud Chicken
A sweet sticky crusty chicken thigh that melts in the mouth with a nutty finish to it. Its all about the thighs. Its a messy job to marinade them but worth all the effort.( gloves help)
Put all the ingredients in a bowl (except thighs) and mix well with a spoon
Put on some latex gloves and massage the mixture into and onto the thighs, it is a messy job and you will thank me for suggesting you to wear gloves. It doesn’t want to stick to the thighs but with perseverance they will get a thick coat of the mixture
Cover and put in the fridge for at least an hour
Cook on a BBQ set for indirect heat and cook them slowly till the internal temperature is at 75 degrees C
My old BBQ has passed away, It has gone to that great garden in the sky where old and knackered BBQ’s go.
Long live the new Weber E-310 gas BBQ.
I opted to go for a gas BBQ this time, for convenience as well as practical reasons. I came across this one looking lonely in the shop, and heavily discounted because it was last years model.
So expect more BBQ recipes from me in the near future. For those of you that follow my little corner of the internet, will know the sort of BBQing I do, (just throwing a sausage on the grill just doesn’t do it for me)
Watch this space for some new recipes coming soon.
Although this is chili jam, dont think that it’s the sort of thing you’d spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chili jelly that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.
Ive listed this under BBQ as its incredible as a sticky glaze on BBQ chicken or pork.
You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.
Sterilize your jars and leave to cool
Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.
Now this isn’t a pie but is quite possibly the best thing you will learn to cook, Its easy and has the most flavorsome taste you could wish for and the leftovers will give you the very best ragu for a Lasagna, or shepherds pie. I originally got this recipe from James Martins “Home Comforts” but have tweaked it a little to my tastes but most of the credit must go to him for this one.
I sometimes use Lamb necks when I can get them as they give a very good flavor but you may want to add a little extra time on the cooking.
You may have to ask your butcher to order the Hogget in for you because not many butchers will stock it. As its an older meat, it will have done more work through its lifetime. Because of that it is tougher, but carries more flavor as well so needs cooking slowly to tenderize it