Barbeque chicken bake

Chicken legs ... and various bits and bobs from the veg box - but wanted to make it a bit more tasty (but easy) ... so BBQ marinated chicken, and chucked it all into a baking tray ... it was delicious, and created its own sauce.

Olive oil
Potatoes
Carrots
Fennel
Onion
Red pepper and tomato relish
American mustard
Soy sauce
Ketchup
Black pepper
Chicken legs
Garlic
Red pepper
Peas

1.  Slosh olive oil into a big oven dish and add potato chunks.
2.  Add peeled carrots, chopped into decent sized pieces (ie. average carrot, chop top third off, halve the rest and chuck those chunks in)
3.  Add fennel bulb and onion, both cut into wedges.
4.  Make "BBQ" sauce by mixing relish, mustard, olive oil, ketchup, pepper and soy sauce - squish the chicken legs around until well coated.  Then add peeled garlic cloves.
5.  Stick in the oven, at 180 for 45 mins (ish)
6.  Add chopped red pepper, stir around.
7.  After about 20 minutes add podded peas (or frozen), stir around.
8.  10 minutes later - stir, scoff ... have seconds ... it was proper tasty.

Baked BBQ ribs - potato wedges and coleslaw

Caribbean food week:  day 4

BBQ ribs which are actually baked in the oven - absolutely gorgeous.  Not really ideal for a mid-week dinner as they take 2 1/2 hours.

It was so worth it though, and the veg dodger had seconds of coleslaw.

Spices are available from The Mediterranean Pantry, and the ribs from Mellings butchers - superb.



Rack of ribs - pork for us
1/2 tsp each of:-

all spice
ginger
nutmeg
paprika
salt
black pepper
dried thyme

desert spoon of brown sugar

BBQ sauce

potatoes

carrots
cabbage
onion
salt
olive oil
mayonnaise

1.  Heat the oven to 180.
2.  Mix all the dry ingerdients and rub well into the rack of ribs - massage it is as much as you can.
3.  Wrap in foil.  Make sure that it is well sealed to keep in all the juiciness.
4.  Bake for 2 hours - literally - just chuck it in there and do something else, ignore it for 2 full hours - make sure you get the wedges in after about an hour, though, so that it's ready at the same time.
5.  Potatoes, olive oil, oven .... for the wedges.
6.  Make the coleslaw by finely shredding cabbage, carrot and onion.  Add salt and leave to stand for 10 minutes, then add a glug of olive oil and a blob of mayonnaise - stir, chill until everything else is ready.
7.  After 2 hours, unwrap the pork ... keep it on the foil, as it gets stickier and stickier from now, and foil goes in the bin - sticky trays take ages to clean.  Pop it back in the oven for 5 minutes to dry off the top a little.
8.  Smother the top of the ribs in BBQ sauce, and pop back in the oven for 5 minutes ... to get that gooey glossy coating.  Do this twice for a deepish layer of sticky deliciousness.
9.  Serve, scoff ... remember to have lots of kitchen roll to hand!

No pics - BBQs

Hello folks - no pics today, or yesterday, as food was not glamorous, and peeps were hungry.  But, due to lovely weather we ended up with BBQs 2 days running.  Yesterday mostly featured steak and burgers, and tonday tuna in lemon and garlic - with green salad, pasta salad, coleslaw and tomato salad.  The banana and mandarin cake (see last post) was scoffed, and got the thumbs up all round.  Also, slurped were some of the fresh juice lollies I have been experimenting with - this was the pic I regretted not taking - will post some soon :). 3 eggs - Sophie, Clarissa (probably) and Nigella ... whoop whoop .. her second we think!

1st BBQ of the year & pancakes with blueberry syrup for breakfast

And not particularly exciting - mini burgers with *hot* stir fried veggies - boy, Nando's hot sauce is HOT HOT HOT.  Pancakes and blueberry syrup was for breakfast - yum, chortle, yum.