These came from Tom Kerridge's book, "The BBQ Book". I don't have a lot to say about them - they were quick and simple, with just a few steps to them (including marinading overnight), and were really nice once they were cooked. All in all, a winner - we'll definitely have these again.
That said, I did find that cooking these on the barbecue was somewhat fraught - I found myself utterly paranoid about whether they were sufficiently cooked or not. Our meat thermometer really didn't help, as it turns out that it just doesn't come up to temperature as it should - I've now replaced it with a better, digital one. But most of the problem was just sheer terror at the possibility that the chicken might not be cooked, even when it clearly was.
Incidentally, in addition to the chicken I also made up two jars of pickles from the same book over the weekend: one of pickled radishes and the other pickled chilli onions. Both of which were really nice, though neither really warrants its own post to say that.
#18: "Sharpe's Storm", by Bernard Cornwell
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