Chicken and Turkey Meatball Stuff: Genevieve Taylor BBQ Chicken Recipe | Food

OOur most popular meat, poultry, is great for barbecue (although no other meat is processed by factory livestock like our table birds, so look for the best you can afford. Is recommended). As a rule, birds are always indirectly well cooked by taking things more gently and longer, away from the intense heat of the fire. Burning the food in a hurry will never bring you the best food, yet it still puts the inside of life at risk. To that end, temperature probes are a very useful tool. Due to the inherent fear of poorly cooked poultry, it often goes in the opposite direction and the results are dry. The probe gives you confidence that it was done correctly.

Chicken legs and fennel throw stuffed with pistachios and apricots (pictured above)

Here, the chicken legs are partially broken (only the thighs) and can be filled with delicious stuffing. This makes them a little more delicate on the grill, so if you have fish cages, lining them up will keep them a little safer. If not, use a cocktail stick to secure it. A total of 12 to 16 pieces are required.

Preparation 15 minutes
cooking 1 hour and 30 minutes
Saab Four

Shelled pistachios 50g
2 teaspoons of cumin seeds
2 teaspoons of coriander seeds
Pinch of chili flakes
1 tablespoon of olive oil
1 red onion
Peeled and chopped
1 piece of garlicPeeled and crushed
50 grams Dried apricotChopped
Some twigs of flat leaf parsleyChopped
Some twigs of dillChopped
4 chicken legs
With flaky sea salt
Black pepper

For salad
1 small fennel bulb (Approximately 200g), trimmed and sliced ​​thinly
Two heads of red chicory (Endive), thinly sliced
100 grams radishThinly sliced
A really generous handful of soft and fresh herbs (I used dill, parsley and coriander), chopped
1 lemon juice
3 tbsp extra virgin olive oil
A pinch of sugar

Toast the pistachios in a small frying pan over medium heat for a few minutes, turn them over on a board, chop them into small pieces, and place them in a medium-sized bowl. If using cumin, coriander or chili flakes, toast in the same pan for 1 minute, turn over into a mortar, crush roughly and add to a nut bowl.

Pour the olive oil into a pan, reduce the heat to low, sweat the onions gently, and stir well to soften them for about 15 to 20 minutes. Add garlic, stir lightly, then turn over into a mix of nuts and spices. Add chopped apricots and herbs, season well and let cool while preparing chicken legs.

Place it on the board with the skin of one leg down. With a small, sharp knife, make an incision in the thigh bone to the joint that makes contact with the drumstick. Scrape the meat from the bones with the tip of a knife and work from the top to the bottom of the thigh to cut the joints. Pull out the thigh bone and throw it away (or save it for stock), leave the drumstick bone in place, cut a pocket in the deepest part of the thigh meat, and open it a little. This allows you to put more padding inside. Repeat with the other 3 legs.

Spoon a portion of the apricot mix into each pocket, wrap the meat around the stuffing, and then use three or four cocktail sticks to secure each leg snugly.

Launch the barbecue ready for the indirect grill. Place the chicken skin down on a grill bar away from the heat, cook indirectly for about 40 minutes, and rotate it 1-2 times to cook evenly. Use a meat probe to check the workmanship. Chicken is technically safe at 74 ° C, but I think you can benefit from moving your legs beyond that to around 85 ° C.

Put all salad ingredients in a bowl and serve with cooked chicken.

Turkish meatball skewers with fennel and bean stew

Cool the meatballs in the refrigerator and stick them on a skewer. You also need 4-6 metal skewers.

Preparation 15 minutes
Chill 1 hour or more
cooking 1 hour
Saab 4–6

2 tbsp fennel seed
Minced turkey
1-2 teaspoons of smoked paprikaTaste
1 piece of garlicPeeled and crushed
Salt and pepper
1 zucchini
Cut into 1 cm thick discs
Olive oilBecause of light rain

For fennel
4 tablespoons of olive oil
2 medium fennel bulbs
(Approximately 500g), cut off the roots to make a thin wedge
1 red onionPeeled and sliced
2 pieces of garlicPeeled and crushed
1 teaspoon chili flakes (option)
2 x 400g
Can Borlotti beansDrained and rinsed
Juice of 2 lemons
100 grams
A handful of dillChopped

Toast the fennel seeds in a small frying pan over medium heat for a few minutes. Transfer to a mortar, grind and then turn over into a bowl. Add turkey, paprika, garlic, a teaspoon of salt and well-ground pepper and mix well by hand. This makes the mix sticky and helps it stick to the skewers. Divide into small pieces of golf ball size and roll firmly, and place the meatballs on the baking sheet.

Once you have shaped all the meatballs, alternate between them and the zucchini discs on a skewer, then shape the meatballs a little more to make them about the same diameter as the zucchini. Place the skewers on a baking sheet and let cool for 1-2 hours. If you want to move on, there is no harm for longer (up to 24 hours).

When you’re ready to cook, launch the barbecue ready for direct and indirect grills. Sprinkle a few tablespoons of olive oil on the fennel wedges, season with a little salt and pepper, and grill on both sides for a few minutes on both sides until lightly charred. Transfer to a plate.

Place a large, deep, refractory frying pan or roasting pan on the grill bar directly above the fire and pour 2 tablespoons of olive oil. Add the onions, stir lightly, then close the barbecue lid and fry for about 15 minutes until soft and light golden, depending on the heat of the coal (slide the pan if the catch is too fast). Release). Hot coal). If you are using burnt fennel wedges, garlic or chili flakes, add onions, fry for 1-2 minutes, stir with 250 ml of water, cover with a sheet of foil and close the barbecue lid again. Boil for 10 minutes until the fennel is tender, but still a little al dente. Then remove the foil, add beans, lemon juice, butter and most dill and stir (save a little for garnish). While grilling the meatball skewers, slide the pan over the indirect fire and simmer gently.

Sprinkle a small amount of oil on each skewer and place it on the grill bar just above the fire. Rotate regularly for 15 minutes until the probe deeply inserted into one of the meatballs reaches 74C (cooking with the lid down when the skewers are not spinning will increase the efficiency of the fire). .. Place the cooked skewers on a pan of fennel and beans and sprinkle on the remaining dill just before serving.

  • Seared: A recipe extracted from The Ultimate Guide to Barbecuing Meat, by Genevieve Taylor, published by Quadrille for £ 20. To order a copy for £ 17.40, please visit

Chicken and Turkey Meatball Stuff: Genevieve Taylor BBQ Chicken Recipe | Food

Source link Chicken and Turkey Meatball Stuff: Genevieve Taylor BBQ Chicken Recipe | Food

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