Skin on and slashed. Prepare the following and leave to marinate for 4+ hours
1 small red onion, finely chopped
2 hot Chillies, finely chopped (More if you like it hotter)
3 tablespoons soy sauce
1 tablespoon oil (I use olive oil)
1 tablespoon cider or white vinegar
2 teaspoons fresh thyme leaves
2 brown teaspoons sugar
1 teaspoon sea salt )
1 teaspoon Jamaican Pimento, ground
1 teaspoon black pepper, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
1 bay leaf. (remove before cooking)
Tandoori Style Tikka
Soak the chicken in the juice of 1 large lemon and add the finely greated zest
A good hand full chopped corriander
2 teaspoon of your favourite blend Garam Masala
Extra Turmeric, chilli powder and cayen pepper to taste.
I add a tiny bit of red food colouring for visual appeal.
Add around 300g of yoghurt and toss.
Chilli, Lime and Corriander.I used juice and zest of 3 small limes.
Handfull of corriander.
3 medium chillies, 2 red and 1 green
A touch of sea salt and a heaped teaspoon of cracked black pepper.
Adjust to your taste.
Cous Cous.I soak in vegetable stock and flavour with a little butter, oil and egg plant (salted and roasted dry).
Roasted Mediterranean Vegetables
Carrot, Courgette, Sweet potato, Bell pepper, Vine tomatoes left on the vine.
Sprinkled with sea salt, olive oil and thyme.
The courgettes need to be tossed in salt and left to release water fo an our before roasting. Wipe off the salt and pat dry.
I reserve the used oil for dressing. It gives an intense flavour and a golden colour.
The corn needs to be boiled in the husks to soften.Finnish on the fire in the wet husks. When they dry, peel back the husks but do not tke them off. All some of the kernels to char then serve to your liking maybe a little butter and cracked black pepper.