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Cranberry Crumb Tart Recipe
| Pies And Pastries
Type: Cranberry Crumb Tart Free Cooking Recipe - Pies And Pastries Amazing! Ingredients / Directions 1 1/4 cup(s)s all-purpose flour 2 1/2 cup(s)s sugar 1 1/2 sticks (6 ounces) cold buttercut into 1 inch cubes 1/2 teaspoon salt 6 cup(s)s fresh cranberries (about two 12-ounce bags) Pre
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Red Snapper
Stuffed and Baked Recipe
| Fish And Seafoods
Type: Red SnapperStuffed and Baked Free Cooking Recipe - Fish And Seafoods No other! Ingredients / Directions 6 tbsp butter1/4 pound mushroomschopped fine4 scallionschopped1 stalk celerychopped1/2 cup(s) bread crumbs1/2 teaspoon rosemary1/2 teaspoon saltGround pepper to taste1 whole r
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Chicken and Vegetables With Wasabi Dipping Sauce Japanese cooking recipe
| Japanese
Ingredients 2/3 lb boneless chicken thighs cornstarch, for coating 1 bunch shimeji mushroom (small japanese mushrooms ) 1/2 bunch komatsuna greens (or any greens, such as spinach, as substitute) For the sauce 7/8 cup kelp-flavored fish stock (nidashijiru) 4 tablespoons mirin 1 1/2 tablespoons
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Peanut Butter Muffins Recipe
| Kids
Type: Peanut Butter Muffins Free Cooking Recipe - Kids Simply good! Ingredients / Directions Directions: * 2 eggs * 1 c. milk * 1/4 c. banana (about 1 banana)mashed with a fork * 1/4 c. peanut butter * 1/3 c. vegetable oil * 1/4 c. frozen apple juice concentratethaw
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Cooking receipe to make dukkah rubbed grilled chicken under category General Recipes. You may find some video clips related to this receipe below.
dukkah rubbed grilled chicken
10 freerange chicken joints or 2 freerange chickens (giblets removed) each 1.3kg
olive oil
1 large lemon
dukkah:
75g sesame seeds
25g cumin seeds
25g coriander seeds
50g hazelnuts roughly chopped
Rub the chicken all over with olive oil
and leave somewhere cool for 2 to 3 hours. For the dukkah roast everything until
it is toasted and gives off a spicy aroma: under the grill for 1 to 2 minutes or in a
heavy frying pan without fat for 3 to 5 minutes shaking often.
Place everything in a small electric blander or spice mill and blitz briefly (using a pulse button) until the spices are crushed butstill dry (not oily) then add salt and pepper to taste.
Rub the dukkah into the chicken: the easiest way is to tip 3 tbsp into a large plastic bag add the chicken and toss to coat all over.
To cook for a whole chicken halve
the lemon and tuck half inside the body cavity.
Wrap in welloiled foil make a parcel and place on a medium barbecue for 1 to 1 1/4 hours turning once or until cooked through; test after 1 hour.
For the joints barbecue the legs for
25 to 30 minutes the wings and breasts for 15 minutes turning once. (Or use a regular domestic grill.) Serve the remaining dukkah with olive oil and broad while the chicken cooks.
Serves 4
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