IT’S GOING TO BE BAKING OUTSIDE THIS WEEK SO B
Ingredients: Boneless thighs – as many as you fancy 1tsp Maldon sea salt 1tsp ground ginger 1tsp paprika
1tsp turmeric 1tsp Garam masala 1tsp onion powder 1tsp Cayenne pepper 1tsp garlic powder 2/3 cups of Greek yogurt
Method:
You may be wondering why the marinade isn’t completely red like the tandoori chicken you are used to seeing in your local Indian
Ingredients:
One handful chopped coriander
One handful chopped mint
One lime, zest and juice
10 garlic cloves chopped
3tbsp ground cumin One pint of fresh orange juice
1tsp oregano 2tsp salt
2tsp pepper
800g pork belly
Method:
Mix all the ingredients together in a tray to make a marinade, then place the pork in the tray and cover it in the
Ingredients:
Half a cup soy sauce 3tbsp sesame oil
Five garlic cloves, sliced 2tsp soft brown sugar One handful of spring onions Half a teaspoon pepper Two flat iron steaks
Method:
Mix all the ingredients together to create a marinade, then cover the steaks in that for a minimum of two hours
– but overnight if you can. Flat iron steaks are well-marbled, extremely tender, full of flavour and perfect for grilling. Due to the nature of the cut, it can become tough if overcooked, so I absolutely recommend medium-rare to get the absolute best out of this beautiful cheap cut.
To barbecue: A couple of minutes each side should be perfect.
To grill: Grill at a medium to high heat for five to seven minutes each side. restaurant. This is added food dye – I personally avoid it but you can use if you wish. Mix all the spices and yogurt together and cover the chicken thighs in it. Then place them in the fridge for two hours, or preferably overnight. To barbecue: Cook for about 10 to 15 minutes turning them over. As the thighs are butterflied, it takes less time. To oven cook: Cook them for 25 to 30 minutes at 180°C – basically until the juices run clear – turning halfway through. marinade. Leave in the fridge overnight.
To barbecue: Wrap in tinfoil and slow smoke for six to eight hours – it’s worth it if you get on it first thing. If you have a shelf then stick it up high for an incredible smoky finish. To oven cook: Cook for 30 mins at 200°C uncovered. Then take it out, cover and pop it back in at a lower heat – 170°C for two to two-and-a-half hours. Take out, let it rest for 10 mins then shred. Alternatively, you can place it in a slow cooker for five to six hours.