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.
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!
Originally By Silvena Rowe
From Saturday Kitchen Best Bites
Adapted by me
Less than 30 mins Preparation time
over 2 hours
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
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.
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.
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.
500g Bread Flour.
320ml Tepid Water.
1 Sachet Yeast.
1 tsp Salt.
1 Glug Olive Oil.
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.
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.
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.
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.