Recipes From Grantis Gee’s Cabin Fever Cooking Show

INGREDIENTS 1 large chicken 1 can of beer or cider of your choice

BRINE 2ltr cold water 100g pink salt 2 tsp smoked paprika 1 tsp mixed herbs

JAPANESE BBQ GLAZE (TARE DIPPING SAUCE) 2 chicken or veggie stock cubes 6 tbls brown sugar 500ml water 400ml light soy sauce (Japanese) 300ml white wine 1 bunch chopped spring onion 5 cloves garlic 100g chopped fresh ginger place all ingredients to a pan heat to simmering till sauce is reduced by half then allow to cool. Split the sauce in two dishes, one to glaze and one for a dip.

In a bowl large enough to cover the chicken, fill bowl with 2ltr of cold water then add 100g pink salt, 2tsp smoked paprika & 1tsp mixed herbs.

Give the brine a good mix then place chicken breast down into the mix making sure it’s covered with the brine, then cover with Clingfilm and store in fridge for 2 days before preparing to cook.

Once chicken has brined drain and get the BBQ ready.

Using a drink of your choice open the can and place the chicken on top of the open can prop up onto the BBQ. Using your cooled Tare sauce brush the skin then place the lid of the pre heated BBQ down and cook till chicken reaches approx. 75c to 80c to ensure the chicken is cooked through.

During the cooking time you can continue to apply the Tare sauce with a brush to deepen the glaze.

When your happy with your chicken slowly lift it from the can and BBQ and allow to rest for 5 to 10 minutes before serving.

Serve with your choice of potatoes and roast or steamed veggies.

CHICKEN

Place out chicken thigh then skewer with 2 sticks this will enable you to cook the chicken evenly top & bottom then when they’re cooked and you’re happy with the result you can cut them giving you 2 chicken sticks.

First of all prepare your BBQ making sure that you have nice glowing coals and not flames as they would burn the chicken and affect the flavour. Place the chicken onto the BBQ to seal both sides for 2 to 3 minutes (soaking the sticks prevents them from burning as much).

Once the chicken is sealed dip in to the sauce or brush over and replace back on to the BBQ.

Again the more sauce that you apply the better the glaze and deeper the flavour. With a temperature probe make sure the chicken reaches above 75c to 80c in the centre (this is above Scottish and UK guideline temp).

Give the chicken one last dip or brush before serving and use the other half of the sauce as a dipping sauce.

ASPARAGUS & SMOKED BACON SKEWERS

Wrap 2 or 3 spears of asparagus together with bacon (depending on the size) and weave the skewer through the back making sure it holds the asparagus together.

Follow as above seal off the bacon then apply the tare sauce reapplying during the cooking. INGREDIENTS 6 x boned chicken thighs skin-on (if possible) 6 x rashers of smoked streaky bacon 12x asparagus spears 1x packet baby corn (blanched) 100g egg mayonnaise (optional) 1 pkt bamboo skewers (soaked in water Approx. 20 for this recipe)

JAPANESE BBQ GLAZE (TARE DIPPING SAUCE) 2 chicken or veggie stock cubes 6 tbls brown sugar 500ml water 400ml light soy sauce (Japanese) 300ml white wine 1 bunch chopped spring onion 5 cloves garlic 100g chopped fresh ginger place all ingredients to a pan heat to simmering till sauce is reduced by half then allow to cool. Split the sauce in two dishes, one to glaze and one for a dip.

To finish off as an option pipe mayonnaise over the finished skewer then with blow torch singe the top of the mayo giving a Japanese grilled effect.

BABY CORN SKEWERS

Blanch the Baby corn in boiling water for 2 to 3 minutes then refresh in cold water for the same time (this is to soften to avoid breaking when you put them on to the bamboo skewer) place approx.. 2 per stick then again seal on the BBQ and into or brushing the Tare sauce as many times as you like before serving.

You can use a variation of poultry, game, pork fillet, Beef fillet, fish or veggies mixing up your BBQ and flavours.