Once again my husband has combined some wonderful flavours from HOT PLATE Asian-Inspired Barbeque, a Spirit House Restaurant and Cooking School cookbook.
To make the marinade for the chicken place 6 brown shallots, 8 long red chillies, 2 tablespoons of chopped ginger, 1 teaspoon of chopped fresh turmeric (½ a teaspoon if using ground turmeric), 1 tablespoon of roasted ground coriander seeds and ½ a cup of coconut milk in a food processor and blend to a smooth paste. Score 4 chicken maryland portions to the bone and rub the paste into them. Allow to marinate for several hours if possible. When ready to cook, heat another 2½ cups of coconut milk in a wok with a bruised stick of lemongrass and 2 kaffir lime leaves. Add the marinated chicken and braise for 25 minutes, turning occasionally. Heat the barbecue to medium heat and grill the chicken for 5 minutes, brushing with extra braising liquid.
Our barbecued vegetables and rice were enhanced with flavoured salts from the same cookbook, the vegetables with Roast Chilli and Lemon Salt and the rice with Three Spices Salt.
michelle picker cooks 