Recipe: Tandoori Chicken and Super sausages (From Worcester News)

Recipe: Tandoori Chicken and Super sausages

10:21am Friday 10th July 2009

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WHILE shopping for a barbecue, it’s easy to get carried away by fuel and to forget about the food.

According to Thomas Feller, the author of Barbecue Cookbook (Hamlyn, £10), we need to think about the barbecue as a cooking system in its own right.

Although heating food over hot coals is a simple way to cook quickly, it can also produce much more impressive results.

Feller said: “It’s not just a tool for grilling sausages. Because it’s a simple method of cooking, marinating foods – especially meat – is a good idea. I recommend at least one to two hours, but if possible leave the food for longer – even overnight.”

All basic food products can be barbecued – including eggs, vegetables, fruit and seafood – but getting the best flavours involves a little preparation. Think about your tools, too, and invest in useful cooking utensils.

Feller said: “If you use wooden skewers for your kebabs, soaking them for an hour in warm water before use will make them less likely to burn during cooking.

“For easily-damaged products like fish, the use of hinged-grill ‘baskets’ is strongly recommended and a worthwhile investment.”

Such utensils make handling and turning food much easier, he notes, and they stop bits of sardine sticking to the grill.

Annoyingly, you should always keep your grill clean, or food will stick to it. Choose high-quality, dense charcoal for a really good long burn, then wait until the embers are red and very hot before adding the food.

Recipe: Tandoori Chicken
Serves 6
Ingredients
6 chicken legs
Juice of 1 lime
150ml olive oil
2 cloves garlic, chopped
3cm piece ginger, chopped
1 onion, chopped
2tbsp tandoori spices
Salt and freshly ground black pepper

Method
Mix the lime juice and olive oil in a large bowl. Add the garlic, ginger, onion, spices and salt and pepper.
Put the chicken legs into this marinade, cover and leave to stand for two hours, coating them with the marinade often.
Place chicken legs on the barbecue when it is hot. Leave to cook for a few minutes then turn them over.
Repeat this process several times so the skin doesn’t burn. The total cooking time should be around 15 minutes. Serve immediately.

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