Smokless indoor stovetop barbeque grill. The water filled outer ring catches fat and juices during cooking, eliminating smoke and splattering. The high quality, non-stick surface insures easy clean up.
Preparation time: 15 minutes
Marinade time: 2 hours in a refrigerator, or overnight if possible
Cooking time: 30 minutes
Serves 6
Ingredients
6 chicken portions
3 small hot chillies (birds eye or Scotch Bonnet), deseeded for a milder strength
3 pieces of fresh root ginger, about 1″ (25mm) cube each
6 spring onions, trimmed
2 to 3 cloves of garlic
1/2 teaspoon of ground allspice
1 teaspoon of paprika
1 teaspoon of dried thyme
pinch of ground cinnamon
pinch of ground cloves
5 tablespoons of light soy sauce
6 tablespoons of white wine vinegar
freshly ground black pepper
1. Place the spring onions, chillies, garlic, ginger, thyme, paprika, allspice, cinnamon, cloves, wine vinegar, soy sauce and pepper in a food processor and make into a smooth paste.
2. Place the chicken portions in a dish and pour the mixture over. Turn the portions so that they are well coated. Transfer to a refrigerator and leave to marinade for at least 2 hours, overnight if possible.
3. Remove the chicken from the dish, keeping the marinade for basting, and grill over hot coals for about 30 minutes. Turn occasionally and baste with the remaining marinade.
4. Serve at once on individual plates.
Tip: Cooking a Whole Barbecue Chicken
For whole birds and other foods that take longer to cook, consider a heat proof digital thermometer. These have a base unit that sits on the counter and a heat proof cord that connects the temperature probe to the base unit.
The probe stays in the food during cooking and the base unit displays the temperature throughout the cooking time. Slide the probe into the breast on a whole chicken.
Connect the cord to the base unit. Turn the base unit on and follow the manufacturers instructions for setting the desired end temperature. Once the end temperature is reached, remove the chicken from the heat.
Using a meat thermometer when barbecuing any meat is highly recommended for the best and most hygienic results.
Think in terms of two pieces per person and certainly nor more than three. You don’t want your guests stuffed ebfore the main course. So allow one chicken wing a head. Depending on size, of course, 1 kilo of chicken wings is about 8 pieces.Ingredients * 1 kilo wings, each cut at the joints into three pieces * 2tbs dark soy sauce * thumb siced piece fresh ginger, thinly sliced * 1 cup SR flour * 1 tbs oil * 6 shallots, very finely chopped * 1 tsp Chinese 5-spice * 1 cup ice cold water or soda water * salt and pepper * deep fat fryer or wok with oil.Put the chicken in a pan and cover with water. Add soy sauce and ginger. Bring to the boil and simmer until the wings are cooked. This should take about 20 minutes, depending on the size. Give them longer if they need it. You want the meat thoroughly cooked but not falling off the bone.Drain the wings and allow them to cool a little so you can handle them. Sift the flour into a bowl, add the oil and whisk in the water to form a smooth batter. Stir in the five spice and shallots. Season with salt and pepper.Bring the fat fryer to high heat and then turn it back a little so that the fat is hot but not smoking. Dip the chicken pieces in the batter and cook over a medium to low heat until the batters is crispy and golden.
Tips:
• You must take care to always wash your hands, knife, and cutting board in hot soapy water after preparing raw poultry.• You should never use the same utensils and cutting board for other ingredients without thoroughly washing them first and after use. This prevents cross contamination.• You should always marinate poultry in the refrigerator. Never leave it out in the open.• Do not use the poultry marinade for basting.• If the marinade is to be used for the basis of a sauce, bring it to a boil and boil for 2 minutes.
January 26th may be the date that Australians celebrate their great country, but it is also a day that pays great homage to the importance of other significant Australians- Our BBQâs!
Australia Day and Australian BBQâs represent everything true and right about Australia, Australians and its underlying psyche- sun, surf, socializing, sausages, sangas, saltwater, sunscreen, steak, sauce and so much more.
It is time to embrace our BBQs and honor them on a more regular basis- they deserve it and so do you. Invite over your friends, family, neighbours and strangers and take the BBQ challenge, which is go forth and BBQ like you have never BBQed before. BBQâs are designed to be used so use them for every meal of the day from breakfast to dessert for a period of 24 hours. See how you go. Let those BBQâs truly impress you once more with their talent, endurance, performance under pressure and expert ability to heat.
Scratching your head in wonder over the BBQ Challenge? Well donât despair because yes BBQâs can be used to produce quality tasty dishes for every meal of the day- including morning and afternoon tea. Below is a sample menu to help you and your BBQâs get started on this great challenge:
BREAKFAST
The first and most important meal of the day should be confronted with the simple is best philosophy. BBQâs are perfect for breakfast and seem to be specifically designed for a simple hot breakfast of bacon, eggs, chipolatas, tomato and toast. BBQâs and Breakfast is a match made in heaven. An easy start to your BBQ challenge!
MORNING TEA
You cannot get any more Aussie than scones cooked on BBQâs. Can it be done you say? Absolutely! BBQâs are hot, very hot and are the perfect environment for the cooking of scones. Simply create your favourite scone mixture, shape and then place on your BBQâs hotplate. Ensure you turn them so that heat is distributed evenly and your scones can develop a beautiful golden colour. Have the jam and cream ready as these morsels of aussieness are best eaten hot of the BBQâs hotplate.
LUNCH
AFTERNOON TEA
As with morning tea your might think that creating an afternoon tea on your BBQ is tricky, but its not. BBQâs are perfect for creating perfectly round, perfectly cooked pikelets or pancakes. Large hotplates not only disperse heat evenly but also have enough space to cook many pikelets or pancakes at once. Create your favourite batter then let your BBQâs show you all how simple and easy creating a yummy afternoon tea is. Serve with fresh fruit, icing sugar and lemon, or a scoop of ice cream. Perfection!
DINNER
BBQâs are perfect for cooking meat, but instead of the traditional steak and sausages why not take advantage of your hooded BBQ and do a roast. A slow cooked piece of lamb, pork or beef along with roast vegetables and gravy will make you many new friends. The beauty of this meal is that it utilises all of your BBQâs capabilities- roasting, boiling, searing, slow cooking and enticing.
DESSERT
Struggling to think of a unique Aussie dessert that you can cook on your BBQâs? Well struggle no more. The answer is simple- a BBQ Pavlova! Yes it can be done, but you do need to use a BBQ that has a hood. Heat your BBQ to 150°C. Create your Pavlova mixture. Soak a terracotta tile in water for around 20-30 minutes then remove any excess water. Place this tile in the heated BBQ and then cover with baking paper. Place your Pavlova mixture on top of the baking paper. Close the hood and let cook for about 45-90 minutes- donât check it too often as the BBQâs heat will escape. The Pavlova is cooked when the outside is hard and meringue-like. Once it is cooked turn your BBQ off and let it cool inside. Serve your BBQâs Pavlova with cream and fresh fruit.
COFFEE
No dessert is complete without a nice cup of coffee. Truly impress your guests in the BBQ challenge and pull out your stove top espresso maker. The BBQâs hot plate is the perfect place to heat your stove top espresso maker and entice your guests once more to the BBQ. Have a couple of espresso makers going at once to ensure there is enough BBQ coffee for everyone.
Ingredients:2 tbs olive oil1 small onion, peeled, chopped2 garlic cloves300g can peeled tomatoes, drained2 tbs tomato puree1 tbs brown sugar1 tbs Worcestershire sauce1 tbs sweet chilli sauce2 tbs white wine vinegar1 tbs Dijon mustardPreparation:Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly.
Set aside to cool slightly. Place in a blender and blend until smooth.
Store in an airtight container in the fridge for up to 2 weeks.This is a perfect sauce for many barbecue chicken recipes, because it is simply delicious! Try it and you will see.
Barbecue Chicken Cooking Tips
For a quick test of doneness when roasting a chicken, hold on to the leg, move it around, and side to side. The leg should move freely at the joint if it is done. Be sure to use other methods for checking doneness also!
Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly.
If using a marinade for basting, set some marinade aside before placing raw chicken in it to marinate. Never reuse marinade that the chicken was marinated in for basting.
Be sure to use a sharp knife when cutting or carving chicken. Sharp knives will make the job a lot easier, especially when having to cut in the joint areas, and will provide neatly cut slices and pieces.
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