Many of us have been spending much more time in the kitchen during lockdown. Cooking meals for our loved ones or testing out new recipes that we never get the time to try!
We have been blessed with glorious weather which means we can dust the cobwebs off the BBQ and enjoy time in the garden. Our Head Chef, Sean has put together a few ideas for you to try including Chilli, Sesame & Honey Chicken and Barbecued Sweet Potatoes!
Chilli, Sesame & Honey Chicken Recipe
12 X pieces of chicken either thigh, leg or breast
2 X tbsp soy sauce
1X tbsp sesame oil
thumb-sized piece ginger grated
4 X spring onions – chopped
For the sticky glaze
4 X tbsp chilli paste or use a mixture of 3 tbsp ketchup and 1 tbsp sriracha chilli sauce
2 X tbsp honey
juice ½ lime
1 tbsp soy sauce
1 tsp sesame oil
2 tbsp sesame seeds
Toss the chicken in the soy sauce, sesame oil and ginger. Leave in fridge to marinade until you’re ready to cook. Mix the ingredients for the glaze.
Turn on your BBQ and get it up to temperature. Cook the chicken for 5-8 mins on each side. Once the skin is slightly charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long – the key to nice sticky chicken is applying the glaze in layers, turning often.
Use all of your glaze on the chicken and ensure it is cooked through. Leave to cool for 5 mins before sprinkling sesame seeds and chopped spring onion on top.
Barbecued Sweet Potatoes Recipe
4 X sweet potatoes
4 tsp olive oil
4 tbsp Greek yogurt
1 spring onion chopped
Drizzle each potato in olive oil and sprinkle with salt. Wrap your potatoes in a layer of tinfoil.
Once your BBQ is up to temperature with the hot coal glowing, place the potatoes onto it. Cook for 15 minutes, turn and cook for another 15 minutes. Remove and check it is cooked through.
Peel back the top of the foil from each potato, split open and top with a spoonful of yogurt and a few spring onion slices