It's been a couple of months since my last newsletter so I'd like to say "Hello again", to everyone whose been a Chargrill Chat member for a while and a warm, "Welcome", to all new members.

I'm pleased to say that this newsletter's going from strength to strength with more than 450 subscribers from around the world.

The weather isn't good here in the United Kingdom; wet and windy. So unfortunately my barbecue grill and smoker are staying under wraps.That's not to say that bad weather should stop you from trying out barbecue food. Most barbecue recipes can be adapted so that you can cook them indoors in a conventional oven. So if the weather prevents you from cooking outdoors, have a go indoors.

This is the time of the year I like to try out new recipes and the two I've listed below re made in little aluminium parcels so there's going to be very little difference between cooking them indoors and outdoors.

Recipes in the newsletter:

  1. Barbecue Chicken and Zucchini Parcels
  2. Barbecued Mackerel and Apple Parcels

Another good point about these recipes are that they use relitively cheap but really tasty ingredients; chicken drumsticks and mackerel.


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Barbecue Chicken and Zucchini Parcels

Barbecue Chicken and Zucchini Parcels that can be grilled either outdoors on your barbecue grill or indoors in your kitchen.

Serves: 6

Preperation: 5 minutes

Cooking: 30 minutes

Ingredients:

  • 6 chicken drumsticks
  • 6 small zucchini (courgettes) cut into 1/2 inch, 13mm, thick slices
  • 6 garlic colves, finely sliced
  • Fine sea salt
  • Freshly ground black pepper
  • 1 tablespoon of tomato paste
  • Handful of fresh basil
  • 2 teaspoons of sugar
  • Olive oil

  1. Brush the chicken drumsticks with the olive oil and cook over medium coals for about 2 minutes per side. Or if using your oven, put under your grill for 2 minutes per side. You're not cooking the chicken here, just browning it on both sides.
  2. Place each of the chicken drumsticks on a double thickness of aluminium foil.
  3. Place the slices of zucchini (courgette) around each drumstick and scatter with the garlic, salt and pepper. Add a dab of tomato paste and scatter with the basil and sugar.
  4. Fold over the edges of the aluminium foil to seal the parcels.
    Place the parcels on your barbecue grill, and cook for 10 minutes. Then turn over and cook for a further 10 minutes. If you're cooking indoors, place in an oven for about 20 minutes at 375 degrees F (190 degrees C).
    Serve hot.


Barbecued Mackerel and Apple Parcels

Barbecue Mackerel and Apple Parcels that can be grilled either outdoors on your barbecue grill or indoors in your kitchen.

Serves: 6

Preperation: 15 minutes

Cooking: 20 minutes

Ingredients:

  • 6 mackerel, cleaned and with heads and tails removed
  • 4 tablespoons of butter
  • 1 desert apple, peeled, cored and diced
  • 1 small onion finely chopped
  • 3 cups of cooked long grain rice
  • 1 tablespoon of lemon juice
  • Fine sea salt
  • Freshly ground black pepper
  • Olive oil

  1. Wash the mackerel inside and out. Then pat dry with paper towls.
    Open each fish, place on a board skin side up and press down over the backbone. Turn over and remove the backbone from each fish.
  2. Use the olive oil to lightly grease 6 pieces of double thickness aluminium foil.
  3. Place a mackerel on each peice of foil.
  4. Melt the butter in a small pan and saute the diced apple and onion until soft. Sir in the rice and lemon juice, add the salt and pepper, and mix well.
  5. Divide the mixture into six and use to stuff the mackerel.
  6. Fold over the edges of the foil to form individual sealed parcels.
  7. Place on your barbecue grill and cook for about 20 minutes, turning once half way through. If you're cooking indoors, place in an oven for about 20 minutes at 375 degrees F (190 degrees C).
  8. Serve hot.


Hopefully the weather here in the North East of England will improve now that it's getting into April and I'll be able to fire up the barbecue for the first time this year. I'm really looking forward to trying out new recipes and I'll be telling you about them.

Talking about new recipes, I'd really like to hear from you if you've a favorite recipe that you'd like to share with your fellow subscribers of the Chargrill Chat. Or if you've a question, suggestion, or story that you'd like to share. Please send them to: The BarbecueHut.

Until the next issue then, carry on barbecuing,

Les



 

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