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.
Awesome flavor in these little jars of Plum syrup. Pored over pancakes or drizzled over pork chops in the final minutes on a BBQ this is a definite winner, especially if you found yourself a plum tree.
If you substitute the sugar for jam sugar, guess what? you will make jam instead of syrup.
Plums (as many as you have collected)
Wash the plums in a bowl and discard any rotten plums, leaves, twigs or debris.
Put them in your largest stock pot and add 1/4 inch water to the bottom of the pan. Bring to the boil and simmer for 15-20 minutes or until the plums have broken down to a mush. ( do not fill more than a 1/3rd the pots capacity).
Put a colander lined with a muslin cloth over another large pan and poor the plum pulp into it and leave overnight (cover the lot with a net or large cloth to keep dust and fly’s out.
The following morning take the juice and measure it back into the pan and for every cup of plum juice add a cup of granulated sugar and a tsp of freshly squeezed lemon juice and bring to the boil while stirring continuously.
Remove from the heat and let cool for 5 minutes
There will probably be a thin pink film on top by now remove this and discard it by poring the syrup through a muslin cloth again.
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.
Just imagine a nice hot summers day with the BBQ set to Indirect heat and a nice cold beer in your hand tending the coals while the friends and family are enjoying the company. This is what summer BBQing is all about.
These wings are very sticky, sweet and spicy and can be substituted with chicken breasts or thighs. or any cut of chicken really, Just make sure you have plenty of napkins or paper towels to hand.
2 Tbsp Chili Jam.
4 Tbsp Muscavado Dark Sugar.
½ Cup Honey.
½ Tbsp Soy Sauce.
1 Chopped Onion.
1 Lemon, Juice and Zest.
1 Tbsp Smoked Paprika.
¼ tsp Allspice.
6 Chicken Drumsticks or Wings.
Mix all the ingredients in a plastic Grip seal bag.
Massage the drumsticks in the marinade every 10 mins for 1 hour.
Cook on a medium heat BBQ or in the oven for 25-30 mins turning and painting with the marinade till they look sticky.
Plate up and sprinkle with chopped parsley and serve.