food
grilling showdown
PR EPA RA T IO N
1. C ut h alf o f th e w aterm elon from the rind
in chunks (th is should give you about 4 cups
o f fru it). C ut rem aining h alf o f w aterm elon
into w edges for serving; refrigerate until
ready to serve. Place in a food mill or juicer
and collect th e juice. O r place w aterm elon
chunks in blender. Cover; b lend u n til nearly
sm ooth. Pour m ixture into a fine-m esh sieve
over a bow l; discard solid bits. Reserve 1 cup
o f th e juice and drink o r freeze th e rest.
2. In sm all saucepan m elt jam over low heat,
stirring often so it d o esn ’t burn. Stir in 1 cup
w aterm elon juice, lim e juice, and zest. Add
red chilli flakes, jalapeno h o t sauce, and a
pinch o f salt. Mix and taste. A djust seasoning
as desired; rem ove from heat.
3. Use w arm , o r let cool and tran sfer to a
clean jar. G laze will keep, tightly covered in
th e refrigerator for up to
2
days.
jamie’s
Lime-Marinated Chicken
and Green Tomato-Corn
Salsa
p r e p : 40 m in u tes m a r in a t e : 1 h o u r
g r il l : 19 m in u tes s t a n d : 10 m inutes
IN G R E D IE N T S
6
boneless, skinless chicken breasts
y4
cup olive oil
Juice and zest of one lime
1
tbsp m inced garlic (about
6
cloves)
1
V2
tsp salt
b u t t e r f l y i n g c h i c k e n
B utterflying m akes it
easy to cook a w hole
chicken o n th e grill.
K itchen o r p o u ltry
scisso rs are th e b e st
to o l for th e job. M ake a
c u t a b o u t l ^ -in c h e s
a p a rt on b o th sides of
th e backbone, c u ttin g
all th e w ay dow n, an d
rem ove backbone.
y2
tsp ground pepper
1
recipe Green Tom ato-Corn Salsa,
right
y2
cup sour cream
1
tbsp extra virgin olive oil
Fresh lime w edges, sliced jalapeno
peppers, and coriander sprigs
PR EPA RA T IO N
1. Remove tenders from underside o f each
breast if present (save for another u se). O ne
at a tim e, place each breast, sm ooth side
dow n, betw een
2
sheets o f plastic wrap.
Pound to even l/2-inch thickness.
2. In large re-sealable bag com bine
y
cup olive
oil,
2
tbsp o f the lime juice, garlic, salt, and
pepper. Add chicken, press air o u t o f bag, and
seal. T urn to coat evenly. M arinate,
refrigerated, for
1
to
2
hours.
3. Prepare grill for direct cooking over
m edium heat (about 2 04°C ). Prepare Green
Tom ato-C orn Salsa as per recipe.
4. Increase grill tem perature to high (about
260°C ) or add additional coals and h eat until
high heat is reached. Remove chicken from
bag, letting excess liquid drip back into bag;
discard liquid. Grill chicken, sm ooth side
dow n, over direct high heat, w ith lid closed as
m uch as possible, until well m arked, 3 to 4
m inutes. Turn; grill ju st until cooked all the
w ay through, 1 to 2 m inutes m ore. Transfer
to a platter.
5. In bowl w hisk together sour cream , 1 tbsp
olive oil, lime zest, rem aining juice,
%
tsp salt,
and
%
tsp pepper. To serve, spoon salsa over
chicken. Pass lime sour cream , lime wedges,
sliced jalapenos, and coriander.
Makes
6
servings.
Each Serving
328 cal, 16gmfat, 579 mg
sodium, 96 mgchol, 10 gm carb, 1 gm fibre,
37 gm pro.
Green Tomato-Corn Salsa
IN G R E D IE N T S
2
y2-
inch thick sliced onion
3
2-inch thick sliced green tom atoes,
(about 225 gm )
1
fresh sw eet com , husked
1
m edium green chilli, 3 to 4 inches long
y4
cup tightly packed fresh coriander leaves
y2
tsp brow n sugar
PR EPA RA T IO N
1. Brush onion, green tom atoes, com , and
chilli w ith olive oil. Grill vegetables over
direct m edium heat, w ith lid closed as m uch
as possible, until onions are lightly charred,
green tom atoes soften and begin to collapse,
corn is tender, and chilli is softened and
lightly charred, turning as needed. (A bout 10
m inutes for onion and 12 to 15 m inutes for
green tom atoes and chilli.) Place chilli in
bowl. Cover w ith plastic; let it steam for about
10
m inutes.
2. Peel off skin from chilli; discard. Remove
stem and seeds. Place vegetables (except
c o rn ), coriander, brow n sugar, and
%
tsp salt
in food processor or blender. W hirl until
pureed; stir in corn. Add m ore brow n sugar o r
salt to taste.
Makes
1
y3
cups.
jamie’s
West Coast Burger with
Roasted Pepper Spread
p r e p : 30 m in u tes g r il l : 33 m inutes
s t a n d :
10
m inutes
IN G R E D IE N T S
R o a s te d P e p p e r S p r e a d
1
m edium red sw eet pepper
1
dozen whole alm onds
(1
tb sp )
)
The Spirit® E-310™ gas grill’s three stainless
steel burners and large cooking space give
you the freedom to fire up some serious food.
Plus, the precisely engineered electronic
Crossover* ignition system puts the heat
where you want it, when you want it.
The world's finest barbecue grills
WWW.WHBERINDIA.COM
For more details contact: Call: 080 4240 6666 or 1.800.102.3102 | Email: [email protected]
