Phil Vickery May 30th2018

Cooking with Phil Vickery - BBQ Recipes

Cooking with Phil Vickery - BBQ Recipes

Roast Butterfly Chicken with Pomegranate Lemon Garlic & Mint

Roast chicken is always a winner but once you add lemon, mint and pomegranate to it, it takes it to a whole new level, delicious.

Preparation time: 25 minutes
Cooking time: 1 hour 20 minutes
Serves: 4-6 persons

Ingredients

- juice 2 lemons
- 2 tbsp olive oil
- 4 cloves garlic, very finely pasted
- salt and freshly milled black pepper
- 1 x 1kg (2.2lb) chicken, roughly
For the Glaze
- finely grated zest from the 2 lemons above
- 4 tbsp pomegranate molasses
- 5 tbsp any vinegar
- 1 tbsp cornflour or arrowroot
For the Couscous
- 150g large couscous, cooked and drained
- juice and finely grated zest 2 large lemons
- 4 tbsp extra virgin olive oil
- 4 tbsp pomegranate molasses
- ½ small red onion, very finely chopped
- salt and freshly ground black pepper
- 4 tbsp finely chopped fresh mint
- 6 cloves garlic, peeled and chopped but fried until crisp and brown
- pomegranate seeds

Method

1. Pre heat the oven to 200C gas 6.
2. Using a sharp chopping knife cut the backbone out of the chicken, by sliding the knife in the cavity and to one side of the spine. Press down sharply and cut through. Repeat the other side of the spine and remove completely.
3. Then open the chicken up and press flat, then place in a baking tray.
4. Mix the lemon juice, olive oil, garlic and salt and pepper together well.
5. Rub the marinade all over the chicken and rub in well.
6. Add a small glass of boiling water to the tray and cover with foil and pop in the pre-heated oven for 40 minutes.
7. Meanwhile, mix the ingredients together well for the glaze.
8. Next, place the couscous into a deep bowl and add everything apart from the crispy garlic.
9. Really mix well and season well with salt and pepper.
10. At the 40 minutes stage, remove the check and check if cooked. If ready turn the heat up to 230C Gas 8.
11. Paint over the glaze and return to the hot oven to brown well for say 15-20 minutes. Once cooked wrap well in foil and leave for 30 minutes.
12. Serve the cooked chicken in big chunks with the salad.
13. Top with fresh pomegranate seeds and crispy garlic sprinkled over.

 

Moroccan Lamb Kebabs

Moroccan Lamb Kebabs

My lamb version is really packed full of flavour, and easy to make. If you can make the mix the day before even better. I use twin skewers, they are attached at one end, this ensures that the meat kebab does not twist around on the skewer, so making it easier to cook on both sides. Of course moulding into small patties will also work well.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4 persons

Ingredients

- 500g ground lean mince
- 2 tbsp chopped coriander
- 2 cloves garlic crushed
- 10 baby spring onions, finely chopped
- 2 tsp finely chopped fresh ginger
- 1 tsp ground cumin
- 1 tsp cracked black pepper
- ½ tsp dried red chilli
- ½ medium egg white, lightly beaten
- 2 tsp black onion seeds
- 2 tsp salt
- 4 pitta large breads
- ½ chopped Iceberg lettuce
- 200g thick natural yoghourt
- 1 tsp finely chopped red chilli
- 4 tbsp chopped coriander
- 2 tbsp runny honey
- 1 tsp ground cumin

Method 

1. Mix all the ingredients really well, then mould about 100g onto10 flattened twin skewers.
2. Chill well.
3. Pre-heat the bar-b-que or if you are using a charcoal one, then heat until the coals are grey.
4. Oil lightly the bars with a little kitchen towel dabbed in a little oil, then oil the kebabs also, this will ensure the meat does not stick.
5. Grill gently on both sides for 4-5 minutes, then warm the breads also for a minute or two.
6. Serve in the pitta bread with chopped lettuce, and a blob of the coriander yoghurt.

 

Fresh Raspberry and White Chocolate Trifle

Fresh Raspberry & White Chocolate Trifle

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: Makes 1 large bowl

Ingredients

- 200g Gf sponge or trifle sponges
- 4 tbsp seedless raspberry jam
- 600mls thick GF custard, still hot (if using GF powder, make slightly thicker, this will help the trifle set firmer)
- 250g white chocolate, chopped finely for the custard
- 150g chopped, for topping
- 200g fresh raspberries
- 500mls double cream lightly whipped with a little icing sugar
- grated white chocolate to sprinkle on top
- fresh raspberry sauce

Method

1. Slice the sponge in half lengthways.
2. Spread evenly with jam and sandwich back together, then cut into small cubes.
3. Place into a bowl and dot over ¾ of the raspberries.
4. Make up the custard to makers instructions and whilst hot whisk in the white chocolate and mix well until melted, then cool slightly.
5. Once half cooled pour over the sponge and raspberries evenly, then top with more chopped chocolate place in a fridge and chill until firm.
6. Lightly whisk the double cream spoon onto the trifle, pile high.
7. Decorate with more chopped chocolate and raspberries.
8. Serve with extra raspberry sauce.

Copyright Phil Vickery

'Cooking with Phil Vickery - BBQ Recipes'

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