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 … Continue reading chargrilled chicken 2