for Diana..

ni antara resepi-resepi ayam bakar/bbq yg me selalu guna

Plum & Oyster BBQ Chicken/Lamb Marinade
yg ni my signature bbq marinade tp malangnya tak penah ada sukatan :D
agak2 je lah yerr :D

Bahan-bahan :
1 botol sos plum
1/2 botol sos tiram maggi [brand lain tak best utk resepi nih]
honey atau strawberry/marmalade jam secukupnya
jus & parutan kulit dari 1-2 biji lemon
lada hitam yg ditumbuk kasar
2 tsp serbuk koko premium
rosemary [optional]
dikisar halus:
4-5 inci halia
3 labu bawang putih

gaul rata semua bahan dan perapkan bersama ayam/daging/kambing selama beberapa jam
JANGAN bubuh garam!




Ayam Bakar Serai

1 ekor ayam saiz sederhana [kalau grill boleh bulat2 je, kalau panggang biasa atau bbq potong la kecik]
3-4 tbsp sos tiram
2 tbsp madu/gula
garam secukup rasa

dikisar halus :
3 cm halia
5 batang serai
3 bawang putih
1-2 bawang besar
lada hitam
sedikit cili merah/cili padi
kunyit hidup



Cara-cara :
Gaulkan semua bahan kisar dan perapan bersama ayam yg telah dibersihkan, perap beberapa jam
Bakar/ Panggang hingga masak[approx 20-30 minutes each side, depending on size]

Ayam Bakar Black Pepper bermayonis Cik Ros

Bahan-bahannye
1/2 ekor ayam ( bersihkan dan cucuk dengan garpu)
1 sudu kecil blackpaper
2 cm halia ( agak-agak je)
2 biji bawang putih
1/4 biji bawang besar
1 sudu besar madu
1 sudu besar gula
1 sudu kecil kicap manis
1/2 sudu kecil garam
2 sudu besar mayonis
sedikit lada sulah

Caranya
1. Blender bawang besar, halia, bawang putih dengan sedikit air sehingga hancur, kemudian curah di dalam bekas dan campur gula, lada sulah, garam, madu dan lada hitam.

2. masukkan ayam dan akhir sekali letakkan mayonis, gaul sebati dan perap di dalam peti ais selama 2 atau 3 jam, bakar pada suhu 190 darjah selama 40 minit, sedia untuk dihidangkan, Selamat Mencuba. ( kalau perap lagi lama lagi sedap ayam bakar ni, dan bakar biar perang sikit permukaan ayam tu)

Jamie oliver's roast chicken with lemon and rosemary roast potatoes

main courses
Serves 4

Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.

Ingredients:
• 1 x 2kg/4½lb free-range organic chicken
• sea salt and freshly ground black pepper
• 2kg/4½lb potatoes, peeled
• 1 large, preferably unwaxed, lemon
• 1 whole bulb of garlic, broken into cloves
• a handful of fresh thyme
• olive oil
• a handful of fresh rosemary sprigs, leaves picked
• optional: 8 rashers of smoked streaky bacon

Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.

While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)

I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!

more guide on BBQ/Grilled Meat :
http://cangkirbiru.blogspot.com/search?q=bbq