Creek Mud Chicken

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)

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Goes well with:

peppers

onion rings

chili jam

Ingredients:

  • 4 -6 Chicken Thighs
  • 1 Small jar of smooth Peanut butter
  • Use peanut butter jar as a measure
  • 1/2 peanut butter jar of Dark Soy sauce
  • 1/2 jar of dark brown sugar.
  • 1/4 jar of Honey
  • Juice of 1 Lemon
  • 1 tsp ground black pepper
  • 1 tspn Sea salt flakes

 

Procedure:

  • 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
  • Serve to your guests

The BBQ pit boys video is here

Spice Rubbed ribs

For this ribs recipe you will need plenty of paper towels for after you have eaten.

I always like to try different spice blends. This time the rub was applied an hour before putting on the BBQ.

A BBQ sauce was applied during the last hour.

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Goes well with:

Bacon and Cheese Stuffed Peppers

Onion rings

Beast of a burger

Ingredients:

1 Side of belly pork, skin off

For the Rub

1 Tbsp Black Pepper

2 Tbsp Cumin Seeds

1 Tbsp Fennel Seeds

3 Tbsp Smoked Paprika

5 Tbsp Soft Brown Sugar

 

For the BBQ Sauce

200g Ketchup

good splash of Cider viniger

2 tspn Mustard Powder

2 Chillis (finely sliced)

Procedure:

  • Mix all the rub ingredients in a bowl and then rub the mixture into the ribs
  • Leave for at least an hour wrapped in cling flim
  • Set the BBQ for indirect cooking and at about 150 degrees
  • Put the ribs onto the BBQ for around 3 hours till the internal temperature reaches 95 degrees c
  • Wrap in tinfoil with half a pint of cider and seal as best you can for an hour
  • Put all the BBQ sauce ingredients in a small pan and bring to the boil and simmer for 10 minutes
  • Unwrap the ribs and baste with the sauce every 15 minutes till its all used up
  • Remove from the heat and serve.

New Weber E-310 Gas BBQ

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.

 

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Links to some old favorites of mine

Bacon and Cheese Stuffed Peppers

Sticky Chicken Wings

Cheesy Chicken Wings

Leg of Lamb

 

 

Chili Jam

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.

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Goes well with:

Sticky BBQ Chicken

Cheesy Chicken Wings 

Beast of a Burger

Ingredients:

  • 150 grams long fresh red chilli peppers
  • 150 grams red peppers
  • 1 kilogram jam sugar
  • 600 millilitres cider vinegar

Procedure:

You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.

  1. Sterilize your jars and leave to cool
  2. 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.
  3. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
  4. 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.
  5. 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.
  6. 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.

Pork Belly Glazed with Blueberry and chilli syrup

Quote

Blueberry and chilli glazed belly of pork
Have your friends guessing what the secret ingredient is in the glaze for this pork recipe at your next dinner party!

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Originally By Silvena Rowe
From Saturday Kitchen Best Bites

Adapted by me

Less than 30 mins Preparation time

Cooking time

over 2 hours

Serves 4

Ingredients
For the belly of pork
800g/1lb12oz lean belly of pork
1 pint real ale
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp crushed cardamom
For the blueberry and chilli topping
350g/12oz frozen blueberries, defrosted
125ml/4fl oz water
2 tbsp caster sugar or honey
2 tbsp lemon juice
½ tsp mild chilli flakes
salt and freshly ground black pepper

Method
For the belly of pork, preheat the oven to 150C/300F/Gas 2.

Place the pork belly in a deep roasting tin and pour over the beer– it should come about half-way up the pork belly.

Scatter over the spices, cover the tin with aluminium foil and cook in the oven for 2-4 hours, or until very tender.

Remove from the oven, drain off the liquid and let the meat cool completely.

For the blueberry molasses, place the blueberries and water in a food processor or blender and blend to a purée.

Place the purée in a saucepan and add the sugar, lemon and chilli flakes. Bring to a boil and simmer for 40-60 minutes, or until the mixture becomes thick and syrupy. Season with salt and freshly ground black pepper, adding more chilli if you like a little more spice.

Preheat the oven to 240C/475F/Gas 9.

Remove the thick layer of skin and fat from the pork belly and discard. Place the pork in a clean roasting tin and glaze the top and side of the meat with the blueberry molasses.

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Place the pork in the oven for 5-6 minutes, or until the top is caramelised and slightly crisp.

Cut the pork into squares and serve with salad or mashed potatoes

mix up some cornflower with cold water and add to the meat juices to get the very best gravy.

Similar to:

coq au vin

Leg of lamb

 

Burger Buns / Crusty Rolls

The next time you hold a BBQ, how impressed do you think your friends would be if you made your own burger buns. Crispy on the outside and light and fluffy in the middle.

Burger Buns


Ingredients:                    

500g Bread Flour.

320ml Tepid Water.

1 Sachet Yeast.

1 tsp Salt.

1 Glug Olive Oil.


 Procedure:

  • Place all dry ingredients in a mixing bowl ensuring the salt and yeast are on opposite sides of the bowl as the salt will start to kill the yeast.
  • Mix in the water and olive oil and mix with your fingers until all ingredients are combined into a rough dough ball.
  • Throw some olive oil onto a work surface and spread it about liberally and tip the dough ball onto it and knead until the dough is smooth and elastic, this will take around 10-20 minutes.
  • Put the dough ball into an oiled bowl and cover with a damp towel or Clingfilm to prove, and double in size, this will take around an hour – hour and half.
  • This time flour a work surface and tip the dough ball onto it  and knock the air out of it.
  • Divide into six even pieces shape the dough into balls and put onto a baking sheet, dust with flour then cover with a polythene sheet. Leave to double in size again.
  • Dust again with flour and snip the tops in a cross with a good pair of scissors. Place the baking tray with the bread on it in the oven along with an old tin with some hot water in it, and turn the oven immediately down to 180 degrees.

Check on your buns after 15 minutes then again every 5 minutes, but it should be a lovely golden brown all over and have a hollow sound if tapped with your finger on the base.

Leg of Lamb on a BBQ

Cooking on the BBQ is fun but cooking a leg of lamb on a BBQ is a whole new experience, Flavors you never knew you could get in a leg of lamb as well as the brownie points you will get from your guests.

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INGREDIENTS:

1 Leg of lamb, .

For the herb oil:

150  ml Olive oil. 2 Tbsp Ground black pepper. 1tsp Ground cumin. Few sprigs each fresh thyme, rosemary and marjoram leaves. 1Tbsp Chilli powder (optional).

For the baste:

2     Tbsp Olive oil. 3 cloves Garlic, peeled and smashed. 1 Zest and juice of lemon. 2 Tbsp Runny honey. Small bunch of fresh flat-leaf parsley, chopped.

For the dressing:

6 Tbsp Olive oil. Small bunch fresh flat-leaf parsley, chopped.


Procedure:

  • Score the top side of the lamb leg in a criss-cross pattern at 1cm (½in) intervals, 1cm (½in) deep.
  • Mix and crush the herb oil ingredients in a large bowl.
  • Prepare the barbecue for indirect cooking: food should be away from the heat source and the temperature, if your barbecue has a thermometer, should be a steady medium heat of 150°C-160°C.
  • Put the meat on the well-oiled heated grill and cook, covered, for 1 hour.
  • Baste the meat every 10 minutes
  • Cooking for a further 30 for blushing meat, or until done to your liking.
  • Combine the dressing on a board. Turn the lamb in it to coat and rest for 5 to 10 minutes before serving.