Slow Roast Pork Belly

It has been quite a while since I last posted seriously. So many things happened at home but now at least things are more settled.

 

But of course, we still have to eat right? :) In any case, let me introduce you to the easiest pork belly made by Nigella. It just needs longer roasting time but the prep time is SUPER FAST. Try it if you are short of time to be in the kitchen for too long. My amendments are made in blue.

 

Ingredients:

1¾ kilograms pork belly (rind scored) I used 1 kg pork belly

4 tablespoons tahini

4 tablespoons soy sauce

juice of 1 lemon

juice of 1 lime

 

Method:

 

1. Get out a shallow dish in which the scored pork will fit snugly and in it whisk together the tahini, soy sauce, lemon and lime juice. Sit the pork on top, skin-side up. You should find the marinade covers the underside and most of the sides, but doesn’t touch the rind: that’s what you want.
2. Leave the pork in the fridge to marinate overnight, covered with foil, and then take out to return to room temperature before it goes into the oven.
3. Preheat the oven to 150°C. I set my oven to 130 as it is pyrolytic.
4. Get out a shallow roasting tin and line with foil.
5. Transfer the pork to the roasting tin and cook it uncovered for 3½ hours, then turn the oven up to 250°C (I set my oven to 180 thereafter) and cook for a further ½ hour to let the skin crisp to crunchy burnished perfection.

 

 

Can you even see how crisp the pork belly skin is? To be honest, I followed this recipe to the T. Literally, no seasoning was on top of the skin. But yet it tastes perfectly fine :) I love it. Mr G was observing me chop up the pork belly with the cracking sounds made with each cut. Haha!! He was trying so hard to resist it.

 

Mr G also made his signature coleslaw. He always say it is a secret on how to make it so I just leave it to him to make it. And guess what? It tastes really good!

 

 

I also made some garlic mushroom quinoa to complement the coleslaw and roast pork belly of course ;) For the quinoa, it was pretty quick. I washed the quinoa as mine is the regular type. I made about 1/2 cup so I poured it into the pot and added 1 cup water (always remember it is quinoa 1 part to water 2 parts. Once it was cooked/fluffed, I let it stand in a bowl. I added olive oil to a pot, added about 1-2 tbsp garlic and stir fried it with some cremini mushrooms. Then I added the quinoa. After stir frying to blend everything together, I added halved cherry tomatoes to stir fry for abit. Then it is ready.  Fast right?

 

I'm submitting this post to I Heart Cooking Clubs August Potluck.

 



 

Roast lemongrass and turmeric chicken

When I first found out that Diana Henry is going to have a new cookbook "A Bird in the Hand" and it will be all on chicken, I was delighted!!

Ingredients:

1  ½-inch piece fresh turmeric I used 2 tsp turmeric powder 

2  lemongrass stalks
3  red chillies, chopped
3  ounces  galangal or ginger root, peeled and chopped I prefer galangal for the flavour
1  teaspoon  salt
¼  cup  rice vinegar I used about 2-3 tbsp rice vinegar
2  tbsp  vegetable oil
1½  tsp  cracked black peppercorns
1  chicken
2  limes, halved
small bunch of thai basil (or mint)
½  cup  chicken stock (optional) Of this portion, 3/4 I used chicken stock and 1/4 I used water.

Method:

The day before, peel the turmeric and coarsely chop it (best to wear disposable gloves; that yellow color stains everything). Remove the coarse outer layers of the lemongrass and trim the top and base. Chop the rest—the softer part of the lemongrass—as finely as you can. Combine the turmeric and lemongrass with the chiles, the galangal, and salt. Blend in a food processor or blender with the vinegar and oil and add the cracked pepper.

Wash the chicken to remove all the innards, pat dry the chicken. If for some reason you feel the chicken needs not be washed, by all means. 



Make slashes in the chicken on its breasts and legs with a small sharp knife. Wearing gloves, rub the paste all over the chicken, pushing it into the slashes and inside the bird, too. Cover loosely with plastic wrap and marinate the chicken overnight in the fridge.

Bring it to room temperature before cooking. Truss the bird, if you like, since it does make it look neat.

The next day, preheat the oven to 350 degrees F. Stuff the cavity with 3 lime halves and the Thai basil (or mint), squeezing the remaining lime half over the bird. Roast in the oven for 1¼ hours. Three-quarters of the way through the cooking time, add the stock or the same amount of water to the pan, scraping the sediment off the bottom to mix in with the liquid.

Serve the chicken with the juices from the pan.

If you want to know our take on this, Mr G gave it a 9/10 and that he will definitely eat this again anytime. For me, I will definitely eat this again too. The flavours gel very well together as a whole. It makes you want to eat the chicken with your fingers for that rustic feel. We also had this chicken with roasted cauliflower from Yotam Ottolenghi. See below :)

I'm linking this post up with Cookbook Countdown #8 organized by Joyce of kitchenflavours and Emily of Emilycookingforay.

Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples

It has been a while since I last cooked with Curtis Stone. And I'm trying to get rid of the stuff in the fridge/freezer to make way for new/fresh food. I found out that I had a packet of pork chops and it seems like it is pretty easy to make for dinner. So I googled and turns out that Curtis has this nice recipe with pork chops. Bingo!! I'll make that then.

 

I went to the local market to get some sweet potatoes and apples. Guess what? They have the purple sweet potatoes. They don't have this all the time so I decided to buy them though a lot of people usually steam them to just eat it but to me, yucks! I prefer my food with flavours :)

 

See my modifications in blue.

 

Ingredients:

 

4 boneless pork loin chops (each about 7 ounces and 1 inch thick) I used about 6 pork chops

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 cup apple cider or apple juice

1 tablespoon Dijon mustard

2 tablespoons unsalted butter, cut into 2 pieces

1 pound red-skinned sweet potatoes (yams), peeled and cut lengthwise in half, then cut crosswise into 2-inch pieces

2 Pink Lady or Fuji apples, cored and cut lengthwise into eighths I cut them into cubes too

1 large fennel bulb, trimmed and cut lengthwise into eighths I used 1 tbsp. dried fennel

2 sprigs of fresh rosemary, cut into 1-inch pieces I used 1 tbsp. dried rosemary

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

 

Method:

1. Remove the pork chops from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F 180 degrees celsius. Place a large rimmed baking sheet in the oven and heat until very hot.
2. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
3. Meanwhile, cook the pork: Season the pork with salt and pepper.
4. Heat a large heavy skillet over medium-high heat.
5. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife.
6. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
7. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
8. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.

 

Check out the nicely browned pork chops above and the root vegetables. I would say that I rarely cooked these root vegetables so they made a good variation. They were pretty tasty with the seasonings. Further, the pork chops were not too dry with the sauce. But I must say that the sauce is a bit tart. Perhaps in future, I wouldn't use all of the indicated apple cider vinegar?

 

I'm submitting this post to I Heart Cooking Clubs - Local & Seasonal.

 

 

 

I'm also submitting this post to Cooking with Herbs June 2016 organized by Karen of Lavender and Lovage.

 





Baked chicken curry

I like anything that is easy peasy but yet, taste incredibly yummy as well. I guess who wouldn't?

After I saw how easy this recipe from Madhur Jaffrey would be, I decided to try it and also give it an accompaniment which is the usual, turmeric cabbage. Apparently, Mr G loves turmeric cabbage to bits. Beats me why? Hahaha!! I told him this will be my 1st attempt so don't have any expectations about it. He said yeah of course but not without adding, cook the cabbage longer alright? =_="

Anyhow let's get along with the baked chicken curry recipe. See my modifications in blue.

Ingredients:

21/2 lb. chicken parts I used 1 kg chicken drumsticks
1 tsp. salt

Freshly ground black pepper

2 tbsp. lemon juice
2 tsp. finely grated peeled fresh ginger root I used about 1/4 inch
1 large garlic clove, crushed
5 tbsp. whole-milk yogurt

1 1/2 tbsp. ground coriander

2 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. cayenne pepper I used 1 tbsp chilli powder
6 cardamom pods

2 tbsp. finely chopped red onions or shallots I used 1 big red onion

A little oil for basting

 

Method: 

1. Put chicken in a casserole-type dish so it fits easily in a single layer. Add the salt, lots of black pepper and the lemon juice. Mix well and set aside for 20 minutes.
2. Combine the ginger, garlic, yogurt, coriander, cumin, turmeric, cayenne chilli powder and cardamom in a bowl. Mix well. Rub chicken with this mixture, cover, and refrigerate overnight. To be frank, I just added everything together and mixed it with the chicken.
3. Bring chicken to room temperature.
4. Preheat oven to 180 degrees celsius.
5. Brush top with oil and scatter onions over top. Place in middle of oven for 30 minutes. Turn chicken pieces over and put back in oven. Cook another 40 minutes, basting every 10 minutes with the juices. Remove cardamom pods. Serve with rice.

 

 

We decided to go carb-free yesterday so hence didn't cook any rice. But yes, this baked curry chicken is definitely great with rice, sauce and all. If you are curious about how to cook this simple turmeric cabbage, you can look below for the recipe.

 

Mr G loved the whole Indian inspired baked curry chicken and turmeric cabbage. To be honest, we finished everything amongst ourselves. It was filling given that we didn't have any rice to go along with. Super easy peasy and I probably spent like only 10 minutes or so in the kitchen preparing the turmeric cabbage. That's about it. Try it if you are short of time but yet want to have a good homecooked meal.

If you are looking for the turmeric cabbage recipe, this is it.

 

Ingredients:

2 Tbsp. canola oil
1/2 tsp. mustard seeds
1/2 tsp. ground turmeric
1 lb. green cabbage, thinly sliced (about 1/2 head)
2 garlic cloves, peeled, smashed with the side of a knife
1 teaspoon salt
1/8 tsp. ground cayenne

 

Method:

1. Heat the oil in a large frying pan or wok over high heat. When super-hot, add the mustard seeds and cover with a splatter screen or lid to keep the seeds from flying out.
2. When the seeds stop sputtering, add the turmeric, cabbage, garlic, salt, and cayenne. Toss well. Stir-fry until the cabbage is crisp-tender, 2 to 3 minutes.  

I'm submitting this post to I Heart Cooking Clubs - Madhur Jaffrey.

 

I'm also submitting this post to Cooking with Herbs organized by Karen of Lavender and Lovage.

 

Curtis Stone's Chicken Cacciatore

As exams are looming, you would probably noticed my posts reducing in frequency. Rest assured I'm not giving up on blogging and recording down recipes that I've cooked, tested and tried.

I've missed the farewell to Ellie Krieger last week but this week I'm definitely in it for Curtis Stone's arrival!!

It has been sometime since I cooked or baked with Curtis Stone. I must say that I do like his recipes. Nothing too fancy but yet very homely and yummy too. To begin with, I'm cooking Curtis' chicken cacciatore. I realised it was a recipe I bookmarked since 2013! Gosh! What took me so long?? See my modifications in blue.

Ingredients:

2 tablespoons olive oil

1 1/2 pounds boneless skinless chicken thighs (6 to 8) Basically, you can use any chicken parts you like

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

3 ounces sliced pancetta bacon, coarsely chopped into about 1/2-inch pieces

8 ounces cremini mushrooms, quartered

1 small red bell pepper, diced I added 3 bell peppers (haha!! I'm a big fan of them)

1/2 onion, thinly sliced

4 garlic cloves, minced

2 large thyme sprigs (I used a few dashes of dried thyme)

1 fresh bay leaf

1/2 teaspoon dried oregano

1/4 teaspoon dried hot red pepper flakes (I added 1 tbsp red pepper flakes. Psst, Mr G likes it spicy)

1/2 cup dry white wine

1 1/4 pounds fresh very ripe tomatoes (about 5 medium)

3/4 cup chicken broth (to reduce the saltiness as I'm also adding bacon, I used 1/2 cup chicken broth and 1/4 cup water)

6 pitted kalamata olives, coarsely chopped

1 tablespoon chopped fresh flat-leaf parsley leaves

1 tablespoon thinly sliced fresh basil leaves

1/4 cup freshly grated Parmesan cheese

Method:

1. Heat heavy large frying pan over medium-high heat and add oil to the pan.
2. Season both sides of chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Cook chicken until it is pale golden brown, about 3 minutes per side. Transfer chicken to a medium bowl.
4. Reduce heat to medium and add pancetta bacon to same pan. Sauté until golden, about 3 minutes. Using slotted spoon, transfer pancetta bacon to small bowl.
5. Add mushrooms to pan and sauté until they become tender and golden, about 5 minutes.
6. Add bell peppers and onion and sauté until they are tender, about 5 minutes.
7. Add garlic, thyme, bay leaf, oregano, and red pepper flakes and sauté until garlic softens, about 1 minute.
8. Add wine and simmer until it is reduced by half, stirring to scrape up browned bits on bottom of pan, about 1 minute.
9. Add tomatoes and their juices, chicken stock, and olives. Bring to a simmer then reduce heat to medium-low.
10. Return chicken and its accumulated juices pan, nestling chicken into sauce. Gently simmer uncovered until tomatoes melt into sauce and sauce thickens slightly, about 40 minutes. Remove the thyme stems and bay leaf. Stir in the parsley and basil.
11. Spoon the chicken and sauce onto plates. Sprinkle with the reserved sautéed pancetta bacon and parmesan cheese.

I remember the last time I cooked chicken cacciatore, Mr G wasn't too fond of it. I think it was because I added the whole can of tomatoes. As you can tell, Mr G isn't really a big fan of sour food like tomatoes but that is totally opposite from me! :P In any case, I think this method of cooking with fresh tomatoes may be a better idea. 

The moment I passed Mr G his bowl, he started slurping and savouring everything without saying a word. I take that as a stamp of ultimate approval LOL!! After he was done, I asked him if it tasted good and most importantly, would you eat it again? He said why not? It tastes super good. Okie!! Curtis, you won this one :) Best one pot meal I would say. On a side note, I did like mine with some parmesan cheese. For Mr G, without parmesan is already very good for him. Haha enough said! Now go try it.

I'm submitting this post to I Heart Cooking Clubs - G'day Curtis.

I'm also submitting this to Cooking with Herbs - March - Easter and Spring organized by Karen of Lavender and Lovage.

Roast chicken with autumn fruits and quinoa

If you have seen my last recipe on 3 step roast chicken, you may be keen on this one. It is same same but somewhat different.

 

I really do like this version from Diana Henry. It is very much comfort food and best of all, super easy that you need not fuss too much about it. Perfect for a lazy day or when you want to have homecooked food but yet, not do too much. See my modifications/comments in blue.

 

Ingredients:

 

1 teaspoon dry mixed herbs I used Nomu's Moroccan Rub

2 tablespoons butter, softened You may also use olive oil

1 whole chicken, washed and cleaned (even the cavity)

Salt and pepper to taste

2 small apples, cored and cut into wedges I used 1 Fuji apple

2 plums, stoned and cut into wedges I used 3 small plums

1 medium yellow onion, cut into wedges

1 tablespoon olive oil

 

1 cup quinoa This may be too much for 2 pax so probably 3 pax as quinoa does 'expand' after cooking

1 tablespoon olive oil

1 tablespoon butter, softened

2 garlic cloves, crushed

2 cups hot water (I used 1 cup water and 1 cup chicken stock and boil them)

 

Method:

1. Preheat oven to 180°C.
2. Mix dry herbs Moroccan Rub and butter together. Carefully lift the skin off the chicken thighs and stuff with some of the herb-ed butter. Season the outside with salt and pepper to taste. Lower the temperature to 170°C. Put the chicken in a roasting pan and roast for 30 minutes.
3. Toss all the fruits and onions together in a bowl with salt, pepper, and olive oil. Remove the chicken from the oven and put the fruit and onions around the chicken. Stir the fruit around to coat in the cooking juices. Dot with remaining butter and return to the oven for a further 30 minutes, turning the fruit once during this cooking time. Turn the chicken to the other side to brown it as well.
4. Start making the quinoa 20 minutes before the chicken is ready. Put it in a sieve, wash well and drain. Heat up oil in a sauce pan; add butter and garlic. Gently saute until soft. Add the quinoa and stir until well coated in oil. Add water and chicken stock seasoning and cook for 20 minutes, until the grains are soft. Cover for 5 minutes, then fluff up with a fork. Don't fret if you see your pot totally reduced of any liquid. It should be this way.
5. Serve the chicken on a warm platter surrounded by fruits and quinoa.

 

 

Truth be told, Mr G wasn't too fond of the stone fruits but he did like the fact they made the chicken taste abit sweeter but yet still retains its savoury flavour. But what surprised me was he literally finished the whole plate of quinoa and I had only a 1/4 of the whole portion. So you can imagine how flavourful and yummy the quinoa tastes. Do try this if you don't want to cook a lot.

I'm submitting this post to I Heart Cooking Clubs - March Potluck.

I'm also submitting this to Bake Along organized by Zoe of Bake for Happy Kids, Lena from Frozen wings and Joyce of kitchenflavours.

I'm also submitting this to Cooking with Herbs - March - Easter and Spring organized by Karen of Lavender and Lovage.



3 step Roast Chicken

Truth be told, I have many ideas on what to cook for dinner.  But since I'm busy mugging for exams, Mr G said ok let's do something really simple but yummy. He said why not make that simple roast chicken you made for me very very long time ago. Sometimes, I think men's memory are just a lot wider in capacity than women's. Haha!! But they do feign ignorance if you are asking them to recall something they don't want to :P Ok so much for hard truth!

In any case, I do recall baking a roast chicken with just butter, salt and pepper or something like that and it turned out pretty good. So I went to search for a simple roast chicken recipe.

To be honest, I call this a 3 step recipe. It is super easy peasy you will cry when you eat the roast chicken. See my modifications or comments in blue.

Ingredients:

1 kampung chicken or spring chicken (depending on which part of the world you come from)
olive oil or softened butter (I would definitely suggest butter)
1 tbsp salt (go easy on the salt if you are using butter)
pepper
lemon (optional) I used 1 lemon, cut into small pieces
fresh herbs (optional) I used Nomu African Rub but you can use italian herbs too
garlic cloves (optional) I used a good handful

Method:

1. Preheat your oven to 220 or 200 degrees celsius. This depends on your oven's temperature for roasting chicken. Please adjust accordingly.
2. Wash the chicken thoroughly to get rid of any innards in the cavity. You may also want to examine the chicken for any feathers that have not been plucked out. Haha!! This is where the OCDness comes in :P Pat your chicken dry. I mean really dry, even in the nooks and crannies are and don't forget the cavity too!
3. Rub the olive oil or butter all over the chicken, paying special attention to the chicken wings and drumsticks. The oil/butter helps the chicken skin to be crisp and golden.
4. Sprinkle salt and pepper all over the chicken. I also add the Nomu rub to this step. You can be very generous here.
5. If you like, you can add the lemon, herbs and garlic cloves inside the cavity of the chicken. You may want to use a toothpick or satay stick to secure the cavity so nothing comes out whilst you are turning the chicken. As usual, the lazy me never did that and some of it came out while I was turning the chicken. Whatever :P
6. Place the chicken, breast-side up in a pan or lift it off the pan with a roasting rack and roughly chopped vegetables.
7. Put the chicken in the oven and lower the oven temperature to 200 or 180 degrees. Roast the chicken for about 50 minutes undisturbed. This literally means don't flip or touch the chicken at all. Try!! 
8. At the 50th minute, you may turn the chicken over to give it an even brown colour throughout. Continue to bake for another 30 minutes.

Notes:

The chicken will take about total roasting time of 50 minutes to 1.5 hours, depending on the size of your chicken. However, as I don't have a meat thermometer, I usually use my eyes to gauge. When the chicken is golden brown all over, it indicates that it should be fully cooked inside as well. It took me a total of 60 to 80 minutes to bake the chicken.

This is exactly how golden brown it looks. Warning! When you cut open the chicken immediately, there may be hot steam. This is a perfect indicator that you need to eat it NOW.

We paired the chicken with homemade coleslaw. If you must ask how to make the homemade coleslaw, it is pretty simple. Shred some cabbage, carrots and dice onions. Add mayo, salt, pepper and abit of milk and chill it till you are ready to eat your roast chicken.

I remembered eating a drumstick and a wing and the next I looked, the chicken was almost all gone!! Mr G literally ate the rest of it. I was very shocked. But this also means the chicken is very very good. So now you must get going to try this. You won't regret it for sure. No roasted chicken in the supermarkets can compare to this at all.

I'm submitting this to Bake Along organized by Zoe of Bake for Happy Kids, Lena from Frozen wings and Joyce of kitchenflavours.

I'm also submitting this to Cooking with Herbs - March - Easter and Spring organized by Karen of Lavender and Lovage.

Grilled Chicken with Tangy Yucatecan Spices

From the start of this year, I've decided to embark on a new project. It was to enrich myself so that I can do even more at work. Hence, I have been been at my books regularly from time to time.

As I have been having some time off work, I decided to continue my revision. Finally, I think I've gotten my breakthrough today with mindmapping!! That stuff is seriously way kewl. Yes, that is probably ancient history already but trust me, it is definitely usable at any age and any time. It made everything go all clear now. 

Yes, just in case you are curious how the mindmapping went. Now I can think straight already.

And so, this week is Mexican week!! Sometime back in 2012 IHCC cooked with Rick Bayless who is a Mexican chef. If that name rings a bell, you are spot on! He is often seen on "Mexico with Rick Bayless" on Food Network.

Enough said. Let's move on to the recipe that is from Rick Bayless' Mexican Everyday. I'm famished!! See my modifications in blue.

Ingredients:

For the Yucatecan Garlic-Spice Marinade

1 head garlic, broken into individual cloves (you want about 12 cloves)
1/3 cup vegetable or olive oil
6 tablespoons apple cider vinegar
pinch ground cloves (I used about 2-3 cloves)
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon, preferably Mexican canela
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon brown sugar
Salt, to taste
4 chicken breast halves or 8 thighs (about 2 pounds total), skin and bones intact
1 cup chicken broth

Method:

1. Cut a small slit in the side of each garlic clove, and place them all into a microwave-safe bowl. Cover with plastic wrap and microwave on high for 30 seconds. When cool enough to handle, slip off the papery husks. Put them into a running food processor one at a time, letting each one get fully chopped before adding the next. Stop the food processor, and add the remaining marinade ingredients, along with 1/2 teaspoon salt. Process until smooth.
2. Scrape half the marinade into a medium bowl, and the other half into a small saucepan. To the saucepan, add the broth and 1/4 teaspoon salt (or more, depending on how salty the broth is to begin with). To the bowl, add the chicken pieces and toss to coat evenly with the marinade.
3. Get your grill ready. If using a gas grill, heat one side to medium. Or light a charcoal fire and let it burn until the charcoal is covered with white ash and about medium-hot, then move the coals to one side.
4. Lay the chicken pieces skin side down on the grill over the medium-hot fire. Cook for 5-6 minutes, until nice and brown. Flip them over with tongs, moving them to the cooler side of the grill. Cook until completely tender (the juices will run clear when the meat is pierced with a fork), about 10 more minutes, maybe longer if the pieces are very large. I preheated the oven to 180 degrees celsius and on grill mode. Then I baked the chicken thighs for about 30 to 40 minutes, turning every 10 to 15 minutes thereabout. 

Though it looks as if it didn't look that good, it was merely delish I would say especially used on very fresh chicken. Yup the freshest you can get. It really brings out the clean flavours of the grilled chicken. Yums!! Mr G simply whacked 4 of these!! He loves it. You should try too.

I'm submitting this post to I Heart Cooking Clubs - Rick Bayless.

I'm also submitting this post to Cooking with Herbs - March - Easter and Spring Herbs organized by Karen of Lavender and Lovage.