Thursday, 28 May 2009
Wednesday, 27 May 2009
Friday, 22 May 2009
Any regular reader of this blog will know by now, I work on the food section of Marks and Spencer. Seeing as I have a great interest in it suits me just fine. I'm always on the look out for anything new in their ready prepared dishes. I read what went in, get home, and have a go at making them myself!
Anyone familiar with Marks and Spencer will have probably seen their 'Grill' range of ready prepared food for the BBQ. Of course, any of it can be cooked in an odinary oven if you wish. Seeing as the great British weather is so horrid, that is sadly, what has to happen most of the time.
Anyway, I have totally made this up as I went along but it turned out really good so I'm quite pleased with myself! I didn't go for the choped corriander sprinkled on top as I'm not a great fan of it.
You will need to serve 2:
1 small whole chicken - about 1.5k in weight - spatchcocked - now make four slits with a sharp knife ready for the lime wedges
4 wedges of lime from half a lime - you'll need the other half in a bit s hang on to it
And for the marinade just mix together the following;
2 tablespoons of hot chilli sauce (I used the brand Maggi)
2 and a half tablespoons of sweet chilli sauce
1 teaspoon of Worcestershire sauce
1 teaspoon of brown sugar
1 garlic clove - finely chopped
juice of half a lime
There are no rules with the marinade - just add more or less of what you fancy after have a quick taste - that's what I did!
You might want to add a little more of the sweet chilli sauce.
Coat the chicken with the marinade, keeping a little to one side for basting. Insert the four lime wedges into the slits you made in the chicken. Cover with cling film and leave covered in the fridge for a couple of hours.
When you're ready preheat your oven to 200C/400F/Gas6
If you do decide to wack it on the BBQ - beware as I'm thinking the marinade might burn too much coz of the sugar.
Put the chicken in a shallow roasting dish (uncovered) and roast for about 50 minutes - the time will depend on the size of your chicken. Baste a couple of times during cooking with the reserved marinade mixture and the pan juices.
Make sure of course that there is no sign of any pink juices when you insert a knife.
Cut the chicken in half, which is really easy since you removed the back and breast bone. I served mine with roasted vegetables and crusty bread.
Sunday, 17 May 2009
Friday, 15 May 2009
Saturday, 9 May 2009
You will need to serve 2:
2 tablespoons of vegetable oil
Heat the oil in a large skillet and gently fry the Chorizo until it starts to crisp up. When it's done remove and set aside. The reason for removing it until nearer the end of cooking is because I find that it looses it's lovely colour when the stock is added.