Barbecue 25: August 30

I’ve really been rather slack with this blogging lark of late. I can see how blogs fall by the wayside. But not mine! Oh no. Here’s barbecue 25, for your viewing pleasure.

Weather

A little dark, but still perfect for grilling :)
Lovely! It’s getting a little late into August now, so by the time we’re both back from work, it’s getting darker, and a little colder. But that’s never stopped us before.

Food

Ah. Well, the food tonight was interesting. Both good and bad in places (yes that’s right folks – a bearded barbecuer failure. I’m so ashamed). On the menu there wasn’t anything particular out-of-the-ordinary:
So we’ve got… a couple of Gemma’s favourite parmesan and pancetta sausages, some Chinese Chicken legs and thighs, and some fish. Ah, the fish.

Gemma sensibly opted for a tuna steak. This was delicious – lightly doused in a bit of soy sauce, sesame oil and pepper, and cooked for 2-3 minutes per side so just a little pink remains in the middle (seriously, folks – this is the way to cook tuna steaks). However, I went for sardines. I know that they’re really good on the barbecue, so I picked a couple up from the store. I forgot to ask the fishmonger to gut them… and I didn’t do a good enough job doing so myself! Either that or the fish just wasn’t fresh enough, because some of it didn’t taste good. One of the pair of sardines was delicious with a little squeeze of lemon juice, but full of bones – alas, being sardines, there’s not much you can do.

Determined to improve on my sardine cooking ability – watch this space! That aside, though, another tasty barbecue, done!

Chinese Chicken

It’s quite hard to find a good combination of ingredients for an authentic Chinese flavour. I’ve been messing with this one for a while and I’m quite happy with it, but if you’ve got any suggestions, I’d love to hear them.

Ingredients

  • One pack of free-range chicken thighs and legs
  • 3tbsp light soy sauce
  • 2tbsp dark soy sauce or tamari soy sauce
  • 1tbsp Chinese rice wine or cooking wine
  • Two star anise, crumbled
  • 2tsp five spice powder
  • 2tbsp oyster sauce
  • Ground black pepper, to taste

Recipe

If the quantities above seem a lot, don’t fret – it’s a marinade. Combine everything except the chicken. Put the chicken in a bowl (the meat will be more flavoursome if you take the skin off), and score the meat so that the marinade can get right in there. Pour the marinade over, and put it all in the fridge for a few hours.

As usual with chicken joints, I recommend you parcook them in the oven first. About 20 minutes at 180 Celsius will be fine, then another ten minutes or so on the barbecue, turning every couple of minutes. Yum!