Out & About Spring 2019

Recipes FOOD & DRINK

BARBECUED CHICKEN If you barbecue chicken regularly, this will make a fantastic alternative to your normal recipe and it’s a breeze to prepare. The yogurt in the marinade tenderises the meat and keeps it moist, as well as forming a crispy seal when grilled. It’s best to marinate the chicken a day in advance, so that the flavours really penetrate. Serve the pieces whole, or slice them up and add to a ripe tomato salad, with a sprinkling of fragant coriander and mint leaves.

If using whole thighs, slash the chicken so that the marinade gets into the meat. Put the yogurt into a large bowl and stir in the ginger, garlic, chilli flakes, black pepper, cumin, paprika and salt. Add the chicken and coat it with the yogurt marinade. Cover and place in the fridge for at least three hours (ideally overnight). Take the chicken out of the fridge about 20-30 minutes before barbecuing to ensure the meat is at room temperature (to allow for even cooking). Preheat the barbecue to a medium heat. Grill for two minutes on each side, then cook for a further 12-15 minutes (longer if using whole thighs), turning once or twice. Check that the chicken is ready by using a skewer to pierce the thickest part of the meat to see that the juices run clear.

Serves 6-8 120g natural yogurt 50g ginger, finely chopped 4 cloves garlic, finely chopped ½ tsp chilli flakes 1tsp ground black pepper 2tbsp ground cumin 1 tbsp paprika 1½ tsp salt 1.5kg skinless chicken thighs or 1.2kg skinless thigh fillets

ROASTED CAULIFLOWER This beautiful, golden cauliflower takes just 10 minutes to prepare, with a short spell in the oven. The lemon juice really makes this dish ‘sing’ by giving a lift to the slightly charred flavours of the spices and cauliflower. The cauliflower should have a bit of bite so, to avoid overcooking, don’t cut the florets too small. This dish is great with any of the lentil, bean or meat curry recipes, as a salad, or even to accompany a Western-style Sunday roast. In the summer, I finish it off on the barbecue for about five minutes to bring out those smoky flavours that suit cauliflower so well.

Heat the oil in a large karahi or deep frying pan on a medium heat and add the chilli flakes, garam masala, and turmeric and fry for a minute or so. Turn off the heat. Add the cauliflower to the pan and sprinkle over the salt. Stir so that the florets are completely coated with the spices, then spread evenly into a shallow ovenproof dish. Roast for 20-25 minutes. Sprinkle the lemon juice over and serve.

5tbsp oil ¼ tsp chilli fla kes (optional) 1 tbsp garam masala ½ tsp turmeric

1 large cauliflower, cut into medium-sized florets a sprinkling of sea salt flakes juice of one lemon Preheat the oven to 180°C/ 350°F/ Gas Mark 4

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