This recipe can be used to grill chicken on the barbecue, or as I did, finish off in a hot oven.
For me, the key to tender moist barbecued chicken is to avoid leaving it on the grill for too long, otherwise it will dry out. However this leaves the risk that the chicken is not properly cooked and could cause food poisoning. My solution is to poach or steam the chicken first, and then finish off on the barbecue, under a hot grill, or in a really hot oven. The end result is crispy tasty skin, and moist tender chicken.
Taken some chicken thighs, I much prefer chicken thigh, there is more flavour. Place them in a pan of boiling water, and bring back to the simmer. Poach for 10-15 minutes, remove from the pan and leave on a warm plate for a minutes. This is mainly to let them dry, you can speed up this process using some kitchen towel. I usually drizzle some olive oil on the chicken before placing it on the barbecue, under the grill, or placed into a hot oven.
For the chicken in the photograph I made my own barbecue sauce, basted the chicken in it along with onion and sliced peppers and placed it under the grill.
The sauce was a quick one, made from a mix of tomato ketchup, tomato puree, golden syrup, balsamic vinegar, cajun spices and flakes of chilli. Another sauce I use now and again is the Reggae Reggae Jerk Sauce.
Overall I have been using this method for a while now and have had good results.
Though I have been known to go out and buy small tubs of coleslaw I much prefer to make my own. I recently made a slaw to accompany a meal I had cooked. I used a variation of my usual recipe.
Half a white cabbage thinly sliced into strips.
Two carrots, sliced thinly, I used a cheese slicer to get strips of carrot.
A parsnip, similar to the carrots, sliced thinly.
Half a red onion, sliced thinly.
Half a brown (or white) onion, sliced thinly.
Half a red pepper sliced thinlu.
Mix with three spoons of mayonnaise, two spoons of creme frache and two teaspoons of mustard.
It works better if you can let it stand in the fridge for a few hours or even overnight.
It tasted fresh, crunchy and delicious.
I really do enjoy roasted vegetables either as a meal in itself or as an accompaniment to another dish.
On this platter I have roasted squash, red onions, red pepper, mushrooms, tomatoes, courgettes, aubergine, parsnips and sweet potato.
The method I used for this was in the roasting pan I placed the squash, the parsnips, red onion and sweet potato with a good splash of olive oil. This was then roasted in the oven for about 15 minutes. I then added the mushrooms, tomatoes, aubergine, courgette, red pepper and another splash of the olive oil. This was then roasted for about 15-20 minutes.
Simple and delicious.
I seem to be cooking paella more and more recently.
The key for me is the right kind of rice and saffron. I really do like the way the saffron adds not just colour, but also flavour.
After that you can add many different things to make a really nice paella.
The dish above contains in addition to the rice and saffron, the following, chicken, chorizo, prawns, onions, pepper, pancetta and peas. This is different to the last time I cooked paella.
There is something about paella, the richness, flavours that I really enjoy.
One of the things I like to have with a roast are roasted vegetables. I also add cubes of bread towards the end of cooking, these go all tasty and crunchy.
There are different vegetables you can use, this time I was using squash, pepper, mushrooms and onions.