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Neven introduces Marty to some 'end of summer idea's for the Bar B Q before it needs to be packes away until next year!
1. Five Spice Chicken Thighs
Chicken thighs are not only cheaper than breasts cut they can be made much tastier. The secret of this recipe is in the slow cooking, which would leave a breast fillet fry and tasteless. When using thighs you end up with crispy skin and succulent, well flavoured flesh.
6 garlic cloves, sliced
1 large shallot, roughly chopped
1 tbsp minced fresh root ginger
4 tsp sugar
4 tbsp dark soy sauce
4 tbsp Thai fish sauce (nam pla)
1/2 tsp Chinese five-spice powder
8 boneless chicken thighs
100g (4oz) green beans, sliced into 2cm (1in) lengths
275g (10oz) mixed salad leaves
1 small red pepper, halved, seeded and diced
225g (8oz) cherry plum tomatoes, halved or quartered
2-3 tbsp vinaigrette
salt and freshly ground black pepper
very fine shreds of carrot and long thin fresh chives, to garnish
1 To make the marinade, place the garlic in a mini food processor or blender with the shallot, ginger and sugar, then blend to form a paste. Transfer to a small bowl and whisk in the soy sauce, Thai fish sauce, five-spice powder and several grinds of pepper.
2 Arrange the chicken thighs in a shallow dish and pour over the marinade, turning until well coated. Cover and chill for at least 2 hours or up to 24 hours is best, turning the chicken thighs several times in the marinade. Bring back to room temperature before cooking and wipe off any excess marinade with kitchen roll.
3 Heat a frying pan over a medium heat. Add the oil to the pan, then place the chicken thighs in it skin-side down. Cook for 20-30 minutes until the skin is nice and crispy. Don’t be tempted to touch them while they are cooking or shake the pan occasionally just leave them alone and you will produce the most fantastic crisp skin and succulent flesh.
4 When you can see that the chicken thighs are nicely browned and that the flesh is almost but not quite cooked through. Turn them over and cook for another 5-6 minutes until completely cooked through and tender. Remove from the heat and leave to rest in a warm place for 5 minutes.
5 Blanch the green beans in a pan of boiling salted water for 1 minute until just tender, then drain and refresh under cold running water. Place the salad leaves in a large bowl with the blanched beans, red pepper and tomatoes. Season to taste and then add enough vinaigrette to lightly dress the salad and toss well. Divide among plates, then carve the chicken thighs into pieces and place on top. Garnish with the carrot shreds and chives, if liked.
2. BBQ CORN ON THE COB WITH CHILLI & CORIANDER BUTTER
125g butter , softened 1 small red chilli , deseeded 1 bunch fresh coriander 6 corn on the cob Salt and pepper
Place the butter , chilli and coriander in a blender and whizz until combined . Form into a sausage and wrap in clingfilm. Chill until needed.
Season the corn and place on the BBQ turning frequently for about 7-10 minutes. Serve with slices of the flavoured butter on top.