Handbooks (PDF) - Weber

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BARBECUED CHICKEN WITH MANDARIN RICE STUFFING
BARBECUED CHICKENS Roast 2 or 3 small whole Chickens Olive Oil Paprika Rinse chickens and pat dry with paper towels. Brush chickens lightly with olive oil; sprinkle with paprika and season to taste. Roast until cooked and golden (about 1-1¼ hours). OPTIONAL MANDARIN RICE STUFFING Indirect/Medium ¼ cup slivered almonds 2 tablespoons chopped celery 1 small spring onion, thinly sliced 2 tablespoons butter 1 can (300g) Mandarin orange segments, welldrained 2 tablespoons orange juice concentrate 2 cups cooked rice To make the rice: Sauté almonds, celery and onion in butter in small skillet until almonds are lightly toasted. Combine almond mixture, orange segments, orange juice concentrate, and rice, tossing to mix. Rinse chickens and pat dry with paper towels. Stuff chickens with rice mixture and tie legs with string. Brush chickens lightly with oil; sprinkle with paprika. Barbecue over Indirect Medium heat until the stuffing reaches 74°C and the juices run clear, about 1 hour 15 minutes. Remove chickens from the cooking grill and arrange on serving platter. TANDOORI CHICKEN PIECES Roast 1.5kg chicken pieces ½ cup chopped chutney 1 medium cucumber, sliced For the marinade: 2 cups plain yogurt 1 tablespoon minced ginger 2 cloves garlic, minced 2 teaspoons paprika 1½ teaspoons ground cinnamon 1 teaspoon ground cumin 1 teaspoon coriander seeds, crushed ¼ teaspoon ground cloves ½ teaspoon salt ½ teaspoon white pepper People fall in love with <strong>Weber</strong> ® Combine all of the marinade ingredients in a shallow baking dish and mix well. Rinse the chicken pieces and pat dry with paper towels. Add the chicken pieces to the marinade, turning to coat each side. Refrigerate, covered for 6 hours or overnight. Remove the chicken pieces from marinade and reserve the marinade. Pour the reserved marinade into a small saucepan and bring to the boil for 1 minute. Roast the chicken pieces, skin side up, until the chicken is tender and juices run clear (40 to 60 minutes, depending upon the size of the pieces). Baste the chicken pieces with the reserved marinade during the last 20 minutes of cooking. Serve the chicken with chutney and sliced cucumber. 13
Page 1 and 2: AUSTRALIAN COOKING WITH WEBER ® GA
Page 3 and 4: THANK YOU Thank you for choosing We
Page 5 and 6: ROASTING INDIRECT METHOD USING A RO
Page 7 and 8: THREE-PEPPER STEAK Barbecue: Direct
Page 9 and 10: AUSSIE BEEF BURGERS Hotplate: Direc
Page 11 and 12: GAUCHO GRILL WITH CHIMICHURRI SAUCE
Page 13: SPICY LAMB KABOBS Barbecue: Direct/
Page 17 and 18: CHICKEN FAJITAS Barbecue: Direct/Me
Page 19 and 20: BARBECUED SNAPPER WITH ROASTED PEPP
Page 21 and 22: SALMON STEAK KYOTO Barbecue: Direct
Page 23 and 24: ROASTED TOMATOES STUFFED WITH RATAT
Page 25 and 26: SWEET CORN IN HUSKS Barbecue: Direc
Page 27 and 28: PARADISE GRILLED Barbecue: Indirect
Page 29 and 30: Poultry Thickness/Weight Approximat
Page 31 and 32: BARBECUE AND FOOD SAFETY People fal

Handbooks (PDF) - Weber

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