1 shoulder or leg of lamb 1.5 to 2 kg approximately
2 CAS of mustard
6 garlic cloves, chopped
1 gold cube
salt, pepper, pepper
2 olive oil casks
1 CAC of rosemary
1 vegetarian chilli
1/2 CASE of ginger
some lemongrass slices
The first step is important, the meat must cook in the marinade for at least 5h, so do the day before or the morning for the evening …
Cut the meat into small pieces not too small either, put in a salad bowl.
Salt, add all the ingredients except the onions and 1 CAS of mustard and reserve the other. Mix well, film and let stand in refrigerator for at least 5 hours.
My cooking is done in 2 steps, good one is in France eh, everyone knows that it is hot to have a real wood fire so I cheat a little … Those who have the opportunity to make a real fire, ignore step 1.
First cooking: plug your electric barbecue, let warm well …
Place the pieces of meat and cover with a sheet of aluminum foil, turn every 5 minutes and cover, when it cooks too quickly, do not hesitate to put out the barbecue and always cover the meat, as soon as it is cooked , remove grill from barbecue and place on a plate.
Step 2: Clean the barbecue bin and dry thoroughly, I have small pieces of wood but if you do not have this, small coals will do. Make a fire in the vat with the wood or small coals, as soon as it is hot (to put in the sink or on the balcony if you have and attention to the fingers !!!), drop the grill, put the onions cut and marinated in big slices and cover the meat and leave to smoke, turn once in 5 minutes …
It is ready, put the meat in a salad bowl, spread the remaining mustard, and keep warm, roll in parchment paper then aluminum and leave on the rack, if the charcoal is extinguished, put in the oven pending serving …
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com