Two great recipes for a barbeque

Article by Simon









There is nothing I like more than smelling food I find tasty. Fresh bread, bacon, toast, curry and of course a barbeque. What I mean by that is the lovely smokey smell you get from either coals or wood. Here are two great recipes which you may like to try out, they are a bit different from the normal stuff people usually cook, so give them a go, it will be worth the effort and will impress your guests.

Honey Glazed PoussinsThese glazed and grilled baby chickens would be good barbequed, too. Depending on the appetite of your guests and the size of the poussins, this recipe will serve 2 -4.

2 Poussins

FOR THE BASTING SAUCE:4 tbsp clear honey1 tablespoon wine vinegar1 teaspoon soy sauce1 tablespoon sunflower oil2.5cm (1 inch) piece fresh root ginger, peeled and chopped finely.2 tablespoon freshly squeezed orange juice1 green chilli, seeded and chopped finelySalt and pepper to taste

TO SERVE:425g (15oz) can baby corn cobs1 tablespoon sunflower oil250g (8 oz) bean sprouts1. Split the poussins in half along the backbone and breastbone, using kitchen scissors. With a sharp knife slit the skin once.2. Mix the basting ingredients together, then brush over the poussin pieces.3. Line a grill pan with foil. Place the poussins in the grill pan and cook under a preheated moderate grill for 15-20 minutes, basting frequently and turning occasionally.4. Meanwhile, heat the baby corn cobs in a saucepan as directed on the can.5. Heat the oil and stir-fry the bean sprouts for a few seconds.6. To serve, arrange the poussins, corn and bean sprouts on warmed serving plates.VariationReplace the poussins with 4 or 8 chicken drumsticks.

Monkfish Kebabs

Juice of 1 large Lemon3 tbsp (45 ml) light soy sauce2 garlic cloves, crushed375g (12 oz) monkfish, cut into 4 cm (1 1/2 inch) cubes8 Cherry tomatoes8 button mushrooms, halved if large2 Courgettes, cut into 1 cm ( 1/2 inch) slicesSalt and PepperThe firm and succulent flesh of the monkfish makes it ideal for kebabs to grill on the barbeque. Alternate the vegetables and fish to get the best use of the different colours. Serve with coleslaw or rice.1. Mix together the lemon juice, soy sauce and garlic and season to taste. Stir in the monkfish and marinate in the fridge for a least 2 hours.2. Thread the monkfish and vegetables alternately onto long skewers.3. Cook the Kebabs on a barbeque for 15 – 2o minutes or until the fish is cooked. Turn during cooking and bste with the remaining marinade.



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