Bav's Spicy Drumsticks

Chicken drumsticks are always a popular choice for sticking on the barbecue, a favourite of mine and even children.

With an increasing amount of ready made marinades now available in our stores, its easy to just pop open a bottle and pour over the chicken. Though if you like me and want spice, heat and depth you make your own, here is my Spicy Drumsticks with an Indian Chinese flavour.  

Ingredients 

12 chicken drumsticks

5 fresh basil leaves

1 large red chilli

large piece ginger (20gms) chopped

50ml Teriyaki sauce

25ml mirin sauce

1/2 juice fresh lime

1tsp kasmiri chilli powder

1tsp ground coriander

1tsp ground black pepper

1/2 tsp ground star aniseed

1tsp salt

Serves 4-6

Instructions

Place all ingredients into a small food blender and whisk a few times until the ginger, chillies and basil have broken down.

Pour over the marinade over the chicken, rub in well using your hands.

Allow to marinate for 3 hours or for best results leave overnight in the fridge.

Either grill, oven or BBQ them

Serve with lime wedges.

Bav's Lamb Tikka's

With summer round the corner, we all hope, one is looking forward to bbq season and more important my favourite bbq dish of all time, Lamb Tikka, chunks of marinated meat, charred and straight in your mouth, who needs sides. 

I like to keep the marinade simple though spicy, typical Indian style marinade with yogurt, herbs and spices, left over a day.

Most important is the quality of meat used, with spring lamb now available, it's a choice of either shoulder or leg meat. Though if you want something soft to melt in your mouth, back chop loins, boneless, cut into chunks, you may have to ask your butcher to prepare this. This particular meat is deeper in colour, hardly any fat on it and cooks in half the time. 

Next time  your making Lamb Tikka's why not try my recipe below, using boneless back chop loin chunks.

Ingredients

500gm boneless back chop loins, cut into chunks. In other words ask the butcher to give you boneless meat from lamb back chops.

2tbsp natural plain yogurt

2tbsp lime juice

1 1/2tbsp crushed garlic

1 1/2tbsp crushed ginger

2-3 green chillies, crushed

1/2tsp ground nutmeg

1tsp smoked paprika

1tsp ground coriander

1tsp ground cumin

1/2tsp ground black pepper

1tsp garam masala

1tsp salt

2tbsp finely chopped coriander sprigs

Serves4

Marinade

First sprinkle the nutmeg over the lamb chunks and rub in with your hands.

Make a paste using the rest of the ingredients, mix the marinade into the lamb and marinate for 3 hours or overnight.

Skewer and either griddle, bbq them, until slightly charred.

Spicy BBQ Wings

Spicy Sticky BBQ Chicken

Ingredients

1.5kg Chicken Wings

4tbsp Rice Wine Vinegar

3tbsp Soya Sauce

2tbsp Honey

1tbsp Tomato Puree 

1/2 tsp Ground Star Aniseed

1/2 tsp Fennel Seed Powder
1/2 tsp Cinnamon Powder
1/2 tsp Ground Cloves
1/2 tsp Ground Black Pepper
1/2 tsp Ground Coriander
1tsp Kashmiri Chilli Powder
4 Garlic Cloves
1 1/2 inch Ginger Piece, chopped
2 Large Red Chillies
1tsp Salt
1tsp Fresh Thyme, finely chopped

Serves 4-6

Marinade

First blend the garlic, ginger, chillies and rice wine vinegar in a small food processor a few times until the herbs have broken down.

Add rest of the ingredients and blend to form a paste.

Place the chicken wings into a bowl and pour in the paste. Rub the paste thoroughly into the chicken with or without gloves on.

Cover the bowl tightly with cling film and allow to marinate for 24 hours in the fridge.

Barbeque

Barbeque the wings on a moderate heat evenly and slightly charred throughout until cooked.

Serve hot with some lime wedges.