The Zohan

Someone posted a recipe on here a few weeks ago and i cannot find the thread.

Other recepies gratefully received

little-ginge

CORIANDER-PEPPER MARINADE


2 garlic cloves, crushed
1 tablespoon ground coriander seed
1 tablespoon ground black pepper
1 tablespoon brown sugar
3 tablespoons soy sauce


Cooking Directions
In a self-sealing bag, combine all ingredients well. Add meat, seal and refrigerate overnight. Grill or broil. Discard marinade after use.


Serving Suggestions
Marinating overnight is ideal, but even 2 hours of marinating prior to cooking imparts flavor, as well.

RESSE

iTrader: (1)

Paul

Not sure if this helps, but found on www.bbc.co.uk/food

Ingredients
2 small free-range chickens, around 1.2 kg/2 lb 11oz each
1 bunch coriander, roughly chopped
1 tsp black peppercorns
2 tsp sea salt
3 garlic cloves
2 tbsp lime juice
60ml/2¼fl oz olive oil
For the cucumber relish
125ml/4½fl oz rice vinegar, or white vinegar
115g/4¼oz caster sugar
½ cucumber, quartered lengthways and finely sliced
2 red Asian shallots or ½ red onion, peeled and finely sliced
1 large red chilli, seeded and finely sliced
coriander sprigs, to garnish
lime wedges, to garnish



Method
1. Remove the backbone from the chicken by cutting either side of the backbone. Flatten out the chicken with the palm of your hand, and remove the breastbone by cutting on either side of the bone.Cut each chicken in half.
2. Soak eight wooden skewers in cold water for 30 minutes to stop them from burning during cooking. Slash each chicken half a few times to allow the marinade flavours to penetrate. Run a wooden skewer through the flesh of each chicken piece to secure to the joints, and place in a large baking dish.
3. Place the coriander, peppercorns, salt, garlic, lime juice and oil in a blender or food processor and process until smooth.
4. Pour the marinade over the chicken pieces, rubbing well into the flesh, and cover with cling film. Place in the refrigerator to marinate for at least two hours, bringing to room temperature in the last 30 minutes.
5. Preheat the oven to 220C/425F/Gas 7. Place the chicken on a baking tray, skin-side up, and bake for 30 to 35 minutes. Alternatively, preheat the barbecue to high, place the chicken halves on the barbecue and cook, cut-side down, for 6-8 minutes. Turn and cook flesh-side down for a further 5 to 6 minutes, or until the chicken is cooked through.
6. Meanwhile, make the cucumber relish. Place the vinegar and sugar in a small saucepan over a medium heat, and stir until the sugar has dissolved. Remove from the heat and cool. Pour into a bowl, add the cucumber, shallots or onion and chilli and stir to combine.
7. Remove the chicken from the heat when cooked and serve with the cucumber relish and lime wedges and garnish with coriander.