Bbq Chicken Lamb Vegetables Neil Perry Recipes

ONE-SKILLET ROASTED BBQ CHICKEN AND VEGETABLES

Steps:

• Preheat grill to medium heat.
• Whisk all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set aside.
• Place potatoes, carrots and Brussels sprouts into a 9-inch cast iron skillet. Place chicken thighs on top of the vegetables and using a pastry brush, generously brush Kansas-style BBQ sauce onto chicken thighs.
• Cover cast iron skillet tightly with a sheet of Reynolds Wrap® Non-Stick Foil, with the non-stick side facing down on top of the chicken.
• Place cast iron skillet onto grill and roast for 25 to 30 minutes. Remove foil and continue roasting for 15 minutes until chicken is tender and juices run clear or meat thermometer inserted into the center reads 180 degrees F.
• Remove skillet from grill and let chicken cool for 20 minutes. Serve and enjoy!

BBQ CHICKEN, LAMB & VEGETABLES - NEIL PERRY

Steps:

• Mix the garlic, sage & rosemary together with the butter & a pinch of salt.
• Split the chicken in half & stuff the butter under the skin of the chicken breast.
• Season the chicken, splash with olive oil & char-grill on the BBQ, skin side down first until well colored & just cooked through (160F/71C). Let rest for 5 minutes.
• Season the lamb well, splash it with olive oil & BBQ to medium rare (140F/60C), about 20 minutes. Let rest for 5 minutes.
• Splash all the vegetables with olive oil & season with sea salt.
• Char-grill on the BBQ, until well colored & soft.
• SERVING:.

FATTOUSH SALAD BY NEIL PERRY (LEBANESE)

Steps:

• Heat a little olive oil in a pan and fry the pita bread until crispy.
• Tear the bread into a bowl and add the tear drop tomatoes, onion, sumac, cucumber, salt, pepper, mint, parsley and coriander.
• In a mortar and pestle, pound a pinch of salt together with the garlic and add lemon juice, extra virgin olive oil and pepper.
• Add the dressing to the salad and serve straight away.

BBQ VEGETABLES - AUSSIE STYLE

Steps:

• Wash and chop all the vegetables (not the tomatoes) and place in a large glass or ceramic dish dish.
• Place the oil, juice, soy sauce and garlic in a jug and stir.
• Pour over the vegetables and mix.
• Cover and let marinate for 2 - 24 hours.
• Cook over a prepared hot BBQ plate for 10 minutes, flipping often.

PORK HOCKS WITH CHILLI CARAMEL SAUCE

Steps:

• Combine chicken stock, Hoi Sinh sauce and powdered ginger.
• Bring to boil for 1minute.
• Simmer the pork hocks gently in the stock mixture for 3 to 4 hours.
• Remove the hocks from the stock and drain well.
• Refrigerate (overnight preferrably).
• Flake the meat away from the bone prior to final step (it should fall away easily).
• For the sauce, place half the water in a saucepan, add the palm sugar and boil until the sugar caramelises.
• Add the ginger, chillies and the remaining water and stir constantly to prevent the sauce from seizing or solidifying.
• Add the lime juice and fish sauce then simmer, stirring constantly, for 1 minute.
• Keep warm.
• Heat the oil in a deep pot or wok to very hot and deep-fry the pork meat until golden brown.
• Remove and drain on paper towel.
• Serve by placing the pork in the middle of a plate and pour over the warm chilli caramel sauce.
• Garnish steamed whole baby bok choy.

FISH CURRY - NEIL PERRY

Steps:

• Heat olive oil in a small frying pan, add onion, ginger, garlic and salt and sweat over low-medium heat for 10 - 15 minutes, stirring occasionally, or until onion is soft and starting to caramelize.
• Add spices and cook, stirring constantly for 1-2 minutes or until aromatic.
• Add stock or water and simmer for 5-10 minutes.
• Add fish to pan and stir gently to cover fish with sauce and simmer for 2 minutes.
• Add yoghurt and lime juice, remove from heat and stir gently.
• Serve with steamed rice.