This traditional Mughlai kebab gets its name from the succulence of the meat after prolonged marinating. Use bbq or tandoor. Traditionally, chicken, beef or lamb is used, but prawns or scallops work well too.
Traditionally made with beef, you can use the meat of your choice for these kebabs. Meat is marinated in a mixture of lime juice and onion, seasoned with salt and pepper and cooked in tandoor, grilled or barbecued. Serve with raita, rice or pulao or a green leafy salad.
These delicious Japanese-style bites of chicken speared with green capsicum and green onions can be assembled in advance and then grilled just before serving. For the best flavour, leave the chicken to marinate for several hours or overnight, and remember to soak the skewers first so they do not burn under the grill.
Poussins are small immature chickens, and typically weigh 400–450g each. Here, the poussins are basted during roasting with a delicious orange and Earl Grey tea mixture.
Next time you grab a pheasant or a partridge on a shikar, try this delicious dish with a naughty sweet sauce.
Mouthwatering recipe handed down to me by my mother.
Ever tried BBQ chicken with fresh, ripe, juicy mango, spices and garlic? This very popular salsa can be used on fish as well!
A delicious roast chicken for occasions where there are a large number of people and you have very less time......