BBQ/Grill
Barbecued Butterflied Leg of Lamb
Throughout the summer I find myself cooking for numerous friends and family at out beach house at Omaha. We stay there for most of December and January, a time when lamb is at its best. I’m confident that there’s always an easy dinner for a crowd when I’ve got a boned leg of lamb on standby in the fridge. Marinate the leg of lamb with this Asian-flavoured mixture and then cook it ever so slowly over indirect heat, with the barbeque lid firmly closed. All you need to serve with the...
Barbecued Jerk Chicken
Jerk bears no relation to the dried ‘jerky’ found around the world; it is the term given to the subtle spice mixture that Caribbean people use to flavour their pork and chicken before grilling it over hot coals. I first tasted this dish at the Jamaica Inn while in the Caribbean, and found a similar recipe to the one here in an old collection of recipes put out as a fundraising book in the Cayman Islands. Serve with ice-cold beer, or a chilled light white wine.
Butterflied Citrus and Rosemary Roasted Chicken
This is delicious served with Potato Gratin and lightly steamed asparagus or green beans.
Chargrilled Chicken with Green Olive and Orange Salsa
Fast and fabulous, these chicken breasts will spice up any barbecue.
Chargrilled Chilli Chicken
This can be prepared ahead of time and served either hot or cold - it's ideal for a crowd. The chicken is pretty spicy but, served alongside a cooling salad or salsa, it's just right.
