I am not a great fan of airport food, usually over priced, badly cooked and service can leave e a lot to be desired. I don’t know about you, but I try and avoid eating there if I can.
Having said all that I knew that for a variety of reasons that I would be eating at Glasgow Airport, so as you can imagine I had quite low expectations.
After waiting ages at one place and not getting served, I left and went to the Caledonia.
Not really wanting a sandwich and actually not really hungry decided to go with a couple of small plates and a side salad.
My first choice was the crab mayonnaise with flatbread soldiers. This was described as crab & chive mayonnaise with a stack of atbread soldiers & a lemon wedge.
The crab mayonnaise was nice, but only just about tasted of crab. The flat bread was toasted, but for some reason was covered in dry oregano.
My second choice was garlic prawns with flatbread. The menu describes this as king prawns roasted in garlic & herb sauce, olive oil & fresh lemon, served with flatbread.
The prawns which I thought would be roasted came swimming in garlic butter, literally swimming, there was more melted butter than prawns. It came with flatbread too, and it was also covered in dry oregano.
The salad was small, consisting of salad leaves and tomatoes with a lemon and basil dressing.
Overall it was something of a disappointment, and for the cost of each dish in excess of five pounds, I thought it was overpriced.
I have done this method of barbecuing a whole chicken a few times now and each time, the end result has been delicious tender moist chicken full of smokey and chargrilled flavours.
The first part of the process is to spatchcock the chicken. I don’t have a pair of poultry shears so I usually use a big cook’s knife to cut out the backbone. I also don’t use skewers to secure the legs or keep it flat, but you just have to be more careful when turning the chicken.
I usually marinade the chicken, lemon and parsley (with some diced onion) I find works well. Adding some white wine adds more depth of flavour.
As for the barbecue, the key here is to avoid cooking the chicken over a direct heat. After lighting the charcoal, once the flames have died down, and they are covered in grey ash you can start to cook. However the first thing you need to do is to move the coals to the sides of the barbecue leaving the middle empty, the chicken will be placed over this empty zone. Moving the coals can be tricky as they will be really hot, but the aim is to create a circle of hot coals around a clear area. This will allow the chicken to be cooked via in-direct heat without overcooking or burning.
The chicken is placed down on the grill carcass side down. I then use a wok lid to cover the chicken. This creates an oven effect and helps to stop the chicken drying out. You could of course if you have one use the lid on your barbecue.
Turn the chicken after 15-20 minutes and cook the skin side. Take care when turning the chicken, especially if you like me didn’t use skewers. Add any remaining marinade to baste the chicken. Re-cover with the wok lid.
Check the chicken is cooked and then remove from the barbecue.
We served it with salad and some crispy fried (well actually roasted) potatoes. No I don’t add any barbecue sauce!
Another time I am thinking of using a similar method to cook beef or pork.
Cooking a whole chicken on a barbecue is not a simple process, you can have undercooked on the inside and burnt and charred on the outside. I used this process to cook a whole chicken.
The first thing I did was prepare the chicken by spatchcocking and then marinated with lemon juice, lime juice, garlic, parsley and some olive oil.
Though you can cook a spatchcocked chicken directly on the barbecue, it can be quite challenging to ensure that the chicken is properly cooked, through, without burning or overcooking the outside. Part of the issue is that it is difficult to control the temperature of the barbecue unlike a normal grill. The key process is to recreate some aspects of a “normal” oven as opposed to the usual way of using a barbecue as a grill.
After the coals have reached cooking temperature, move them to the sides of the barbecue, so that when the spatchcocked chicken is placed on the grill, it is not over direct heat.
The chicken I placed it “inside” down with the skin side on top. The chicken was then covered, I used a wok lid, but this is where a kettle barbecue comes into its own.
The end result was a properly cooked chicken, which was moist and succulent and full of flavour.
I seem to have been making paella a lot recently, so for a change I decided to make a risotto. As with paella, having the right kind of rice is critical to get that creamy risotto texture. I have used arborio, though this time I used carnaroli.
In a large frying pan, I put some olive oil and some butter, to which I added the zest of a lemon and some chopped garlic. I then added onion, red pepper and leeks.
These were cooked off in the pan until they were soft. I then added the carnaroli rice, this I coated in the oil, butter, onions and leeks. You can tell how far to go before adding the stock, the rice should be at what is called the “popping stage”. Now if you have some white wine, this would be an ideal time to add some, otherwise add some stock.
Don’t add all the stock, the key to success with a risotto, is adding stock a little at a time and lots of stirring.
After twenty minutes and just before serving, first check the rice is cooked, I then added the juice of a lemon and some parmesan cheese. You could add some rocket if you wanted, this adds flavour and colour. Freshly chopped parsley would be another nice idea.
I served the risotto garnished with lemon slices.
The original plan was to roast the chicken I had bought and have it for lunch, but the plans were scuppered as we ran out of time. So for lunch we had salad, cheese and bread.
So though I could have roasted the chicken for the evening, wanting to save time, I decided though to cut it into portions and grill it.
Portioning a whole chicken is not difficult, I cut the legs off first (and depending on the size will then portion them into a drumstick and the thigh). I will then cut the wings off, usually with a proportion of the breast meat (so to make it a proper portion). I prefer to leave the bone on the breast, as it helps to stop the meat from drying out, especially when roasting or grilling.
If I had a little more time I would have marinaded it, but as there was no time, I brushed some olive oil, lemon juice, garlic and some dried mixed herbs onto the chicken and placed it under a medium-hot grill.
As it cooked I brushed the chicken with the oil and lemon juice and turned it a few times too.
It was really nice, it reminded me how much I enjoy grilled (and barbecued) chicken. I served the chicken with steamed vegetables and a lemon risotto.