Spicy and Sticky BBQ Chicken legs

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Since we have moved to our new home a couple of weeks ago, we have had more BBQs than ever. I have tried to take some photographs whilst I’m roasting in the heat, but some food slips by before it’s caught on camera.

I was lucky to have caught these spicy and sticky BBQ chicken legs before these disappeared, as these were a super hit at our housewarming BBQ.


First and foremost, I made a brine using water, sugar, salt and vinegar. I could not find plain white vinegar in my pantry (still not unpacked!) so I used the green Thai Chilli infused version of white vinegar that I had sitting on my counter. I think this added a little kick into the meat too.

I left the chicken to brine in the refrigerator for 3-4 hours and then a little drizzle of olive oil, salt and pepper and into the oven for 15 minutes.

From the oven, they went straight onto the BBQ to finish cooking and a couple of minutes later I started brushing some BBQ sauce onto it. I mixed a whole load of Sriracha sauce, as well as some Sweet Chilli Garlic sauce in with a dark Bourbon BBQ sauce, and this is what created the magic. I let the sauce caramelise on the chicken as it finished cooking and the sticky, slightly charred bits were scrumptious I’m told.

For my vegetarian version, I treated my Tofu kebabs with the same sauce ;)

Roasted Cauliflower with Parmesan

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Another quick and easy recipe, that’s absolutely scrumptious.

Slice the cauliflower evenly – since these are roasting in the oven, just need to make sure that all the pieces are more or less the same width as that facilitates even cooking.

Spread the cauliflower pieces on a parchment lined baking tray. Sprinkle a little salt, black pepper and Italian seasoning on the cauliflower. I also sprinkled a little grated Parmesan cheese on top and then I poured 2 tbsp of water at two different places on the tray.

Bake in a preheated oven at 375F for at least 25-30 minutes. I like my roasted cauliflower overcooked a little, as the Parmesan caramelizes on the top and gives it a very nutty flavor.

Creamy Chicken Pot Pie with a silent kick

chicken soup

I had been searching for this recipe for quite some time before I found it in Gordon Ramsay’s Book. Needless to say, it had to be made immediately!

The only way I can describe the smooth texture of the soup in this pie, is by comparing it to the smoothest and delicately creamed Butter Chicken you have ever had without any spices (well, black pepper excluded).  My version does have a slight kick, but then, that was to be expected.

Adapted from Gordon Ramsay’s Secrets by Gordon Ramsay
Serves 4 as a main dish

My version is a one pot cooking version with just the top pastry cooking in the oven. I find it easier and it doesn’t compromise on the taste, at all.

2 lbs boneless, skinless chicken breasts, cut into bite size cubes

4 banana shallots, finely chopped
2 cups chicken stock
1 bay leaf
1 tbsp fresh thyme, finely chopped
6 slices pancetta, cut into small cubes
1/2 cup unsalted butter
2 cups baby cremini mushrooms
1/2 cup good quality White Wine
1.5 cups whipping cream
2 tbsp finely chopped fresh parsley
2 tsp dried tarragon
1 sheet of frozen puff pastry
Salt and White pepper to taste
2 tsp Sriracha Sauce
(not too much as you don’t want to change the colour of the soup)
1 egg yolk beaten with 1 tsp water (for brushing on pastry)

Heat a little knob of butter in a large pan or dutch oven, and saute the shallots until they soften. Stir in the Pancetta and cook until it crisps up. Deglaze the pan with the White Wine and let it reduce to at least half. Add the mushrooms and saute them until they soften before adding the chicken followed by the stock, the bay leaf and the thyme. Bring the stock to a  boil and then reduce the heat to low. I stirred in all my seasoning, herbs and hot sauce into the sauce at this point before I switched the heat off.

Then, I worked on the puff pastry. Cut four rounds using a bowl out of the pre-rolled puff pastry sheet using the tip of a small sharp knife. Then, score the surface of the pastry round in a diamond pattern. Brush the pastry with the egg glaze and bake in a preheated oven at 425F for just under 10 minutes. The pastry would have risen and crisped upto a golden colour by then. Leaving the oven door slightly ajar, let the pastry bake for another 2-3 minutes in the oven as this helps crisp up the pastry really well.

The moment the pastry goes into the oven, stir in the whipping cream into the Sauce and return to heat on medium. You just want to bring the sauce to temperature without it boiling over.

Serve in soup bowls with the puff pastry round as a topping.