BBQ Revisited Again

Family get together during Thaipusam holiday was a great opportunity to do a BBQ. Everybody loves BBQ and everybody was there....well almost!

Menu

Honey chicken wings (menu version 2)

http://chefmichel-mycookingblog.blogspot.com/2009/03/bbq-revisited.html

Rosemary lamb (this time using fresh rosemary that I got from Jusco)

http://chefmichel-mycookingblog.blogspot.com/2009/03/bbq-revisited.html

Mackerel wrapped with ginger & shallots

Squid in chilli oil

Salad

Disclaimer: Photo from Google image search.

BBQ Revisited

BBQ Honey Chicken (version 2)

I called this version 2 bcoz the ingredients are similar to the previous BBQ Honey Chicken with a few more improvisations.......It's kinda experimentation with omission of certain ingredients, changing proportions & trying ot new ingredients. Look through the ingredients and see whether you can spot the difference. It's a great satisfaction when ypur experiment turned out better than before!

Marinade:

12-14 chicken wings/drumstick (about 1 kg)

1 tbs coriander

1 tsp cumin

1 tsp aniseed

Toast.

10 shallots

5 cloves garlic

2 inch ginger

Blend with spices.

3 tbs chili sauce

3 tbs dark soy sauce

1 tbs oyster sauce

1 tbs chili paste (cili boh)

4 tbs honey

Combine all ingredients in a bowl.

Marinate chicken overnight in fridge or about 2 hours.

Rosemary Lamb Chops

Last time I tried lamb with mint. This time I am trying a match-made-in-heaven.......lamb with rosemary! When in UK, I used to see rosemary bush all over the place, so one can easily pick fresh rosemary from one's neighbour's lawn. Here in Malaysia, I have to settle with dried rosemary. However, fresh herb is not necessarily better. Some herbs are best used dried like bay leaves, marjoram & oregano. 

Marinade:

10-12 lamb chops

1/2 cup olive oil

1/3 cup vinegar

1 tbsp dried rosemary

2 cloves garlic

1/2 tsp salt

1/4 tsp freshly ground black pepper 

1 tsp sugar

Combine all ingredients in a bowl.

Marinate lamb overnight in fridge or about 4 hours.

Prawns with Cajun Spice & Garlic

You need some prawns. The bigger the better depending on how much you are willing to pay.

Wash 'em. Keep shell & head. Butterflied (cut top end with sharp knife) and devein.

Crush a few cloves of garlic. Sprinkle cajun spice until well-coated. Toss.

Marinate for at least 2 hours.

I bought my cajun spice ready-mix but you can mix your own cajun spice.

These are the ingredients, FYI:

1/4 cup of salt

2 tbsp cayenne pepper

2 tbsp paprika

1 1/2 tbsp onion powder

1 tbsp freshly ground black pepper

1 tbsp freshly ground white pepper

1 tbsp garlic powder

2 tsp dried basil

1 tsp chili powder

1/4 tspdried thyme

1/4 tsp ground mustard

1/8 tsp ground cloves

Combine all the ingredients in small jar (makes 3/4 cup)

Keep for up to 4 months in a tightly covered jar in cool dry place away from sunlight.

Nevertheless, it's probably cheaper to buy ready-mix bottle bcoz the combined price of all the spices are not worth it........at least in Malaysia.

Salad mixture of iceberg lettuce, romane lettuce & plum tomatoes served with thousand island dressing.

Buy ready-made or you can make your own thosand island salad dressing.

Ingredients:

1 1/2 cup mayonnaise

1/4 cup ketchup

2 tsp chili sauce

2 tbs white vinegar

3-4 tsp sugar

2 tbs chopped onions

1 clove garlic

1 tbs sweet pickle relish

1/4 tsp salt

1/2 tsp ground black pepper

Combine all in food processor.

Season to taste.

Cover and chill for minimum of 5 hours before using.

Some of dishes on the table spread. Special fried rice and vermicelli (prepared by my mother-in-law. Thank you Umi!) completed the food pyramid of meat protein, vegetables and carbohydrate. 

Lamb chops were gone very fast.....not exactly "gone in 60 seconds". I find the best lamb chops are still the ones in Jusco. Expensive but meat is very tender. Eight minutes per side and the lamb is medium done. The best cut of lamb is the lamb rack. I still can't find a butcher in Malaysia who sell it. KL maybe? If I find it I wanna try roast crusted lamb rack with black pepper sauce served with steamed asparagus & cream mashed potato. Yummy!

BBQ Honey Chicken, BBQ Mint Lamb & BBQ Chilli Prawns

Yesterday I hosted a barbeque for my family & in-laws.

Among the dishes in the menu were bbq honey chicken, lamb chops with mint & citrus juices, prawn with olive oil & chillies and cockles.

Only managed to take photo of the chicken only........ coz the lamb chops were gone in a jiffy before I even get to the camera! It was a HIT!

This is the recipe for the BBQ honey chicken. Basically, almost the same ingredients for satay marinade with honey and a few personal improvisations.

For 1 whole chicken you need:

1 tbs coriander seed

1 tsp aniseed (jintan manis)

1 tsp cummin seed (jintan putih)

Toast these 3 spices in a skillet.

2 inch ginger

2 inch fresh turmeric

2 cloves garlic

2 onions

2 stalks lemon grass

a bunch of dried chillies (as much as u can tolerate)

Put all in blender.

2 tbs sweet soya sauce

1 tbs thick soya sauce

1 tbs oyster sauce

4 tbs honey

Add blended ingredients with chicken in a sealable bag (easy storage in fridge, no washing up & meat and marinade will mix better in a bag)

Marinate for 2-4 hours (overnight if possible)

Take out of fridge well before barbequeing so that meat is at room temperature.

BBQ Mint Lamb

For every 2 racks of lamb chops (12-16 chops usually)

Crush a bunch of mint leaves

Juice from 1 orange & 1 lemon

1 tbs oyster sauce

Salt & pepper

Marinate for 1-2 hours in a sealable bag.

Same as before.....let meat to room temperature before bbqing.

Best served with black pepper sauce.

BBQ Chilli Prawn

Devein & butterfly prawns but keep shells on.

Chop some chillies

Add some olive oil

Salt & pepper

Marinate in a sealable bag.

Cockles (kerang)

Wash 'em.

Then just toss 'em on the bbq.

Easy peasy!

I made a small basket using aluminium foil (double-layer).

Make some holes at the bottom with a fork.

So that they won't roll all over your bbq grill.