GRILLED LEMON-CORIANDER CHICKEN
Categories Chicken Citrus Quick & Easy Hot Pepper Summer Grill/Barbecue Healthy Shallot Cilantro Gourmet
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Purée cilantro, oil, shallots, garlic, lemon zest and juice, chile, coriander, sugar, and 1/2 teaspoon salt in a food processor until it forms a paste. Leave any fat in opening of chicken cavity and sprinkle cavity with pepper and remaining 1/4 teaspoon salt. Starting at cavity end, gently slide an index finger between skin and flesh of breast and legs to loosen skin (be careful not to tear skin). Using a small spoon, slide cilantro purée under skin over breast and drumsticks, using your finger on outside of skin to push purée out of spoon and distribute evenly. Tie legs together with kitchen string and tuck wing tips under. Brush outside of chicken all over with butter.
- Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see "Grilling Procedure< >."
- To cook chicken using a charcoal grill: Lightly oil grill rack, then put chicken on rack with no coals directly underneath and cook, covered with lid, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 40 to 50 minutes. (Add more briquettes during grilling if necessary to maintain heat.) Transfer chicken to a platter and let stand 15 minutes.
- To cook chicken using a gas grill: Lightly oil grill rack, then put chicken above shut-off burner. Grill, covered with lid, turning chicken 180 degrees halfway through cooking if using a 2-burner grill, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 35 to 45 minutes.
HOT CHILLI & LEMON PASTE
This paste is great with everything, I even have it with cheese sandwiches for that hot burst of flavour. This recipe originally came from my husband's aunt who is from Mauritius. This paste is in huge demand from family and friends so I'm sure it will be a hit for you. Remember to cook the chilli in a well ventilated room as the fumes can be strong and always use rubber gloves when preparing chillies.
Provided by Tinks123
Categories Chutneys
Time 54m
Yield 3-4 Medium jars
Number Of Ingredients 6
Steps:
- Wash chillies and remove stalks (Note: Use rubber gloves).
- Cut chillies in half lengthways.
- Wash and cut lemons into quarters.
- Crush garlic and finely chop ginger.
- Put all above ingredients into food processor and blend in batches until paste consistency is as desired, adding small amounts of oil if dry.
- In a heavy based pan cover bottom with oil and heat to medium high, when a small amount of paste is dropped into the oil it should sizzle.
- (Note: only cook chilli in well ventilated area as fumes are strong).
- Add paste to hot oil, add salt and stir constantly.
- As soon as paste turns from red to orange (about 3 - 4 mins) remove from heat, stir and allow to cool.
- Once cool put into sterilised jars and top with oil so that there is a thin layer of oil on top of paste and refrigerate.
- In cool weather this can be stored in a cupboard.
Nutrition Facts : Calories 86.5, Fat 0.9, SaturatedFat 0.1, Sodium 404.1, Carbohydrate 20.8, Fiber 4.2, Sugar 10.3, Protein 3.9
CORIANDER,LEMON AND CHILLI PASTE
I think this recipe is from Chile.Its very taste and smells great.It goes with anything,Curries,Sandwiches,BBQS ETC.It can be pretty HOT depending on the types of chillis you use.You will have to stir the ingredients in the blender to make sure it mixes well into a paste.Store in fridge.
Provided by Andre The Giant
Categories Vegetable
Time 30m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 7
Steps:
- Remove the coriander leaves from their stems and place the leaves in a blender,add the rest of the ingredients and blend into a paste.
Nutrition Facts : Calories 1466.7, Fat 138.6, SaturatedFat 19, Sodium 2465.3, Carbohydrate 70.9, Fiber 22.2, Sugar 23.1, Protein 15.3
CORIANDER LIME SHRIMP
Categories Citrus Herb Shellfish Marinate Sauté Cocktail Party Quick & Easy Shrimp Winter Gourmet
Yield Makes about 24 hors d'oeuvres
Number Of Ingredients 10
Steps:
- In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
- Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
- Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.
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