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    Brett McGregor

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    seo eun gi
    The document provides a recipe for grilled garlic chicken. It serves 2 to 4 people and takes 5 minutes of preparation time plus at least 1 hour of marinating time, and about 25 minutes of cook time. The ingredients include avocado oil, honey, crushed garlic, soy sauce, salt, pepper, and chicken thighs. The chicken thighs are marinated in the sauce mixture then grilled until cooked through and browned on all sides. It is served with a side salad.

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    Brett McGregor

    Uploaded by

    seo eun gi
    27 views2 pages
    The document provides a recipe for grilled garlic chicken. It serves 2 to 4 people and takes 5 minutes of preparation time plus at least 1 hour of marinating time, and about 25 minutes of cook time. The ingredients include avocado oil, honey, crushed garlic, soy sauce, salt, pepper, and chicken thighs. The chicken thighs are marinated in the sauce mixture then grilled until cooked through and browned on all sides. It is served with a side salad.

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    The document provides a recipe for grilled garlic chicken. It serves 2 to 4 people and takes 5 minutes of preparation time plus at least 1 hour of marinating time, and about 25 minutes of cook time. The ingredients include avocado oil, honey, crushed garlic, soy sauce, salt, pepper, and chicken thighs. The chicken thighs are marinated in the sauce mixture then grilled until cooked through and browned on all sides. It is served with a side salad.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    27 views2 pages

    Brett McGregor

    Uploaded by

    seo eun gi
    The document provides a recipe for grilled garlic chicken. It serves 2 to 4 people and takes 5 minutes of preparation time plus at least 1 hour of marinating time, and about 25 minutes of cook time. The ingredients include avocado oil, honey, crushed garlic, soy sauce, salt, pepper, and chicken thighs. The chicken thighs are marinated in the sauce mixture then grilled until cooked through and browned on all sides. It is served with a side salad.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Grilled garlic chicken by Brett McGregor

    Quick, easy and super tasty mid week chicken dinner - kids will love it.

    Serves 2 to 4
    Prep time 5 min plus marinating time
    Cook time approx 25 min

    Ingredients
    1 tbsp Olivado Avocado Oil
    2 tbsp honey
    4 cloves garlic, crushed with the flat blade of a knife
    4 tbsp soy sauce
    Salt and freshly ground black pepper
    4 large chicken thighs, skinned and boned

    Method
    1. Place the oil, honey, garlic, soy sauce, salt and pepper in a shallow dish and
    mix well
    Add the chicken and turn to coat, rubbing the marinade into the flesh. Cover the
    dish with plastic wrap and refrigerate for at least 1 hour, turning once during the
    marinating period.
    2. Preheat the oven grill to hot and line the grill pan with tinfoil.
    3. Remove the chicken from the marinade and pat dry with paper towels.
    4. Reserve the marinade. Place the chicken under the grill and cook, turning
    from time to time and basting with the marinade every 5 minutes for 25 minutes
    or until cooked through and browned on all sides.
    5. Remove from the oven, rest for a few minutes then cut into pieces if desired.
    6. Serve with a side salad of julienned chilli, ginger, green capsicum, spring
    onions, mint and coriander, dressed with a touch of oil and soy sauce. You can
    add a side of rice if you're feeling hungry.
    Arun's slamming lamb shoulder by Brett McGregor

    Serves 6
    Prep time 20
    Cook time 4 hours + resting

    This lamb is tender, so tender you can pull it apart with a couple of spoons. It’s the
    highlight of any Indian feast, and best eaten with Bombay potatoes, cauliflower and
    potato curry, naan and some dhal. This recipe is dedicated to a great old mate of mine.
    Arun it was you and your family who got me into spicy food, so it is only fair that I give
    back a little something . . . miss you, bro.

    Ingredients
    1.8–2 kg lamb shoulder
    2 tbsp olive oil
    2 tbsp coriander seeds, toasted and ground
    2 tsp chilli powder or to taste
    2 tsp ground turmeric
    2 tsp garam masala
    3–6 green chillies, pounded into a paste
    4 cm knob of ginger, pounded into a paste
    5 whole cloves
    2 cinnamon sticks
    1 bulb garlic, unpeeled and sliced in half
    salt and freshly ground black pepper to taste

    Instructions
    1. Preheat your oven to 200ºC.
    2. Place the lamb in a roasting tray. Make a few cuts into the fat side of the lamb
    with a knife and rub the oil all over the meat.
    3. Place the coriander seeds, chilli powder, turmeric, masala, chillies and ginger in
    a small bowl and combine.
    4. Add the cloves, cinnamon sticks and garlic to the roasting tray, rub the lamb all
    over with the spice mix and season with salt and pepper. Add ½ cup water to the
    roasting tray then cover the tray with tinfoil and place in the oven.
    5. Turn the oven down to 170°C and cook for 4 hours. The smell will be amazing
    and the lamb will fall apart.
    6. Remove the lamb from the oven and discard the cloves and whole cinnamon
    sticks. Place on a chopping board, cover with tinfoil, then a tea towel, and leave
    to rest for 10 minutes before pulling it apart with two forks.

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