Grilled Smokey BBQ Chicken Chop

Grilled Smokey BBQ Chicken Chop.jpg

Grilled Chicken Chop.jpg

Ingredients
5 pieces boneless chicken leg (washed, removed excess fat pat dry)

Seasoning Ingredients
1 tbsp honey
1 tbsp minced garlic
1 tsp sea salt
1 tsp chicken powder
3 tbsp McCormick Grill Mates Smokehouse BBQ Sauce
1 tbsp McCormick Grill Mates Brown Sugar
1 tsp coarsely black peppercorn
1 tsp McCormick Grill Mates Montreal Steak Seasoning
2 tbsp McCormick Grill Mates Chilli and Pepper BBQ Sauce
1 tsp corn flour
2 tbsp olive oil

Mushroom and Herbs Sauce Ingredients
1 packet McCormick Mushroom Gravy Seasoning
1 packet McCormick Herbs Gravy Mix for Beef
1 tsp McCormick Italian Herbs
1 tsp abalone sauce
500 ml warm water
(Mix the mushroom gravy seasoning and herbs gravy Mix for beef with warm water, abalone sauce, italian herbs and cooked as per packet instructions.)

Method
1) In a mixing bowl, add in seasoning ingredients and chicken leg, stir and mix well. Marinade for 3-4 hours in the refrigerator.
2) Remove the chicken from the fridge and let it come to room temperature.
3) Grill  the chicken in a 220 C pre heated oven till cooked through, turning it after 20 minutes.
4) Serve with Balsamic Salad, cucumber, roast mini potato, sweet corn, broccoli and Mushroom and Herbs Sauce.

Crispy BBQ Curry Prawn Fritters

Crispy Prawn Fritter.jpg

Crispy Prawn Fritter 1.jpg

Ingredients
12-15 large prawns – shelled and deveined (pat dry)

Seasoning Ingredients
Juice of 1/2 lemon
1 tsp turmeric powder
11/2 tbsp curry powder
1 tsp McCormick Grill Mates Smokey Montreal Steak Seasoning
4 tbsp McCormick Grill Mates Vintage Smokehouse BBQ sauce
1 tbsp McCormick Grill Mates Chilli & Pepper BBQ Sauce
1 tsp minced fresh chilli
1 tsp sea salt
1 tsp corn flour
1/2 egg white

Batter
2 tsp corn flour
1 egg
1 tsp rice flour
2 tbsp cake flour
1/2 tsp baking soda

Coating
1/2 cup breadcrumbs
3 tbsp dessicated coconut
1 tbsp toasted sesame seed
1 tbsp minced curry leaves
1 tsp McCormick Italian Blend Grinder

Method
1) Add prawns in a bowl, add in seasoning ingredients. Mix well and leave aside for 20 minutes.
2) In a separate bowl, add in batter ingredients and mix well, add in marinated prawns and leave aside.
3) In another big plate, mix coating ingredients well, coat marinated chicken with breadcrumbs mixture.
4) Deep fry prawns till crisp and golden. Drain well and serve hot with mayonnaise, tomato ketchup, Thai Sweet and Spicy sauce or Sambal Belacan.

Alternatively  you can use Air Fryer
1) Pre heat air fryer to 180 C. Line the basket of the air fryer with aluminium foil, arrange the prawns on the foil and lightly brushed with oil.
2) Air fry the prawns for 15 minutes or until crispy and golden. Serve hot with mayonnaise, tomato ketchup. Thai Sweet and Spicy Sauce or Sambal Belacan.

Roast Chicken Leg With Rempah and Smokey BBQ Sauce

Roasted Chicken Legs With Rempah and Smokey BBQ Sauce.jpg

Roasted Chicken Legs With BBQ Sauce.jpg
Spaghetti With Roasted Chicken Leg 1.jpg

Ingredients
5 chicken whole legs – washed, remove excess fats and pat dry
(poke the meaty part with a fork)

Seasoning Ingredients
1 tsp sea salt
1 tsp corn flour
1/2 tbsp McCormick Grill Mates Smokey Montreal Steak Seasoning
(marinade chicken legs with seasoning and set aside)

Rempah Paste Ingredients (Blend )
1/2 big red onion
5 shallots
3 cloves garlic
12 dried chilli – soak till soak in hot water
3 pieces candlenut
2 stalks lemongrass
1 inch galangal
1/2 inch ginger
3 pieces kaffir leaves
3 cherry tomato
1 tsp oil
50 ml water

Sauce Ingredients
6 tbsp McCormick Grill Mates Vintage Smokehouse BBQ Sauce
3 tbsp McCormick Grill Mates Chilli & Pepper BBQ Sauce
1 tbsp honey
Salt to taste

Banana leaves – to place on top of aluminum foil
Butter/oil

Method
1) In a big mixing bowl, add in blended rempah, sauce ingredients mix well. Add in marinaded chicken legs and stir to combine well with the rempah mixture. Put in zip lock bag and let it in the fridge for at least 6 hours.
2) Pre heat oven to 220 C.
3) Line a baking tray with aluminium and place a piece of banana leaf over it. Scrape the mixture from the chicken legs and arrange the chicken legs on the banana leaf. Roast in pre heated oven for 15 minutes. (cook the rempah mixtures  with butter or oil (from the marinated chicken) to a thick paste.
4) Remove chicken legs from oven and baste with rempah paste and continue to roast till golden brown and a bit charred, periodically basting the chicken leg with rempah paste.
5) Just before serving, topped with crispy garlic flakes. Serve hot with Truffle Oil Spaghetti.