Guy Grossi’s Mammas "Tweaked" Classic Italian Lasagne

Well my mam brought me a new lasagne dish as she knew that I had sadly broken my extra-large good ol’ favourite one that I had used for many years. Needless to say my first night home cooking after a massive week away and it only seemed sensible to make a lasagne… not just our normal lasagne but I thought I would try one of Melbourne’s famous chef’s recipes. Guy Grossi, is a leading Australian chef, presenter and media personality. He owns and is head chef of 3 restaurants here in Melbourne - Grossi Florentino, Grossi Trattoria and Merchant Osteria Veneta.

Guy Grossi shared his mum's recipe for a classic Italian lasagne on SBS Food Safari, which is where I happily found the recipe. The aromas coming from the kitchen during the preparation of the Sugo Bolognese and then the cooking in the oven were just amazing – the fresh herbs filling the air and tantalising ones senses made cooking this recipe a simple pleasure.  Obviously I tweaked the recipe a little to lower the fat content and make it a little more waist friendly without changing the flavours or the recipe too much.

Once cooked the flavours made my taste buds dance, enjoying every mouthful. With layers of fresh pasta, bolognese and bechamel sauce, it was definitely a hit around our table and makes it's no wonder diners in his Melbourne restaurants keep coming back for flavours like this!

Guy Grossi’s Mammas "Tweaked" Classic Italian Lasagne

(Recipe adapted from Food Safari)

Serves: 10

ProPoints per serve: 14

Sugo Bolognese

1 tablespoon olive oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

1 small red chilli, finely chopped

4 cloves, ground

a little freshly grated nutmeg

800 grams minced beef

100 grams minced pork

100 grams minced chicken

1 sprig rosemary, leaves picked and chopped

1 tablespoon chopped sage

handful of flat-leaf parsley leaves, chopped

2 bay leaves

handful of basil leaves, crushed to a paste with a little olive oil

200 grams tomato paste

200 mls red wine

2 litres chicken or veal stock, or water

sea salt

freshly ground black pepper

3 carrots, finely grated

3 zucchinis, finely grated

Besciamella (béchamel sauce)

80 grams Weight Watchers Canola Spread

80 grams plain flour

1 litre skim milk

½ small onion, roughly chopped

1 bay leaf

1 clove

a little freshly grated nutmeg

sea salt

ground white pepper

500 grams fresh lasagne sheets for 6 or more layers

250 grams parmigiano reggiano, grated

Heat the olive oil in a pot over medium heat and sauté the onion, garlic, chilli, ground cloves and nutmeg for 4-5 minutes, until soft and lightly caramelized.

Add the meat and continue to cook, stirring, for 5 minutes. Add the herbs, including the basil paste, and continue to stir until the meat is well browned and broken up finely (about another 5 minutes).

Add the tomato paste and cook for another 1-2 minutes, stirring constantly to prevent sticking. Pour in the wine and boil to reduce by half.

Add the stock or water and season with salt and pepper. Bring to the boil then reduce the heat and simmer gently for 1 hour, stirring occasionally and adding more water if required.  Add carrots and zucchini.

Meanwhile, melt the butter in a heavy-based saucepan over medium heat and add the flour. Stir with a wooden spoon until the mixture forms a smooth paste. Cook, stirring constantly, for 2-4 minutes, taking care not to let the paste colour. Remove from the heat and leave to cool.

Put the milk, onion, bay leaf, clove and nutmeg in another saucepan and heat gently until simmering. Remove from the heat and leave to stand for 15 minutes to allow the flavours to infuse.

Strain the warm milk onto the cooled paste and whisk together. Bring to the boil, whisking vigorously to avoid lumps, then reduce the heat to low and simmer for 10 minutes. Season with salt and white pepper.

Preheat the oven to 180 degrees Celsius.

Ladle a small amount of sugo into a large baking dish and cover with a layer of lasagne sheets. Ladle more sugo over the sheets and drizzle over some besciamella, then sprinkle some of the grated parmigiano reggiano. Continue to layer in this way until you reach the top of the dish (aim for at least 6 layers of lasagne). Add the grated cheese every second layer. Finish with a layer of cheese.

Bake for 30-40 minutes or until cooked through and cheese is golden.

Serve with a little extra sugo and more parmigiano reggiano if desired.

(Click here for a printable version of this recipe)

Creamy Chicken and Leek Pot Pies with Prosciutto and Vegetables

With the colder evenings approaching nothing beats this particular comfort food... Pot Pies. We are huge fans of them and we love trying different flavour combinations.  While a beautiful thick gravy tender meat pie is a perfect winter treat nothing, absolutely nothing, can overshadow this Creamy Chicken and Leek Pot Pie with Prosciutto and Vegetables.

Not made using the usual white sauce base this sauce consists of chicken stock, white wine, cream cheese and mustard all laced with fresh thyme.  Taste buds dancing from the first mouthful that's for sure.

These are quite a large serve so you could easily stretch the recipe to make 12 - 16 smaller pies if you preferred.  Freezable, once cooked and cooled, these also make a perfect quick dinner for those nights when we are time poor (for us... most nights LOL).

Creamy Chicken and Leek Pot Pies with Prosciutto and Vegetables

Serves: 8

ProPoints per serve: 14

cooking spray

800 grams chicken breast, skin and fat removed, diced

100 grams prosciutto, all visible fat removed

1 tablespoon olive oil

2 leeks, thinly sliced

1/2 bunch fresh thyme leaves, stalk removed

3 tablespoons cornflour

3 tablespoons water

1 cup chicken stock

1/2 cup dry white wine

2 tablespoons Dijon mustard

250 grams reduced fat cream cheese

salt

freshly ground black pepper

2 cups mixed frozen carrots, peas and corn

4 sheets reduced fat puff pastry, thawed

Preheat oven to 180 degrees Celsius.

Spray a large frying pan with cooking spray and cook chicken over medium heat, in batches, until browned.  Remove to a plate and set aside.  Add the prosciutto to the same pan and fry stirring for 2 - 3 minutes or until starting to brown.  Set aside with the chicken.

Add the oil to the same pan add leeks and thyme.  Cook over a low-medium heat, stirring occasionally, for 5 - 8 minutes or until leek is golden and soft. 

Meanwhile mix the cornflour and water together in a large jug, ensuring it's completely blended.  Add chicken stock, wine and mustard, mixing well.  Place in a large saucepan and cook over medium heat.  When heated through add the cream cheese, stirring, until completely blended. Cook for a further 5 - 10 minutes or until slightly thickened.  Season to taste with salt and pepper.

Add the chicken and prosciutto to the leek mixture.  Add the vegetables and cook for 5 minutes.  Pour sauce mixture over chicken and mix well.  Remove from heat.

Prepare ramekins or pie dishes.  Spoon mixture dividing evenly between each dish.

Cut pastry in half and place on top of each dish.  Spray with cooking spray and place in oven.  Cook for 15 - 20 minutes or until pastry is golden and crispy and chicken is warmed through.

(Click here for a printable version of this recipe)

A 'Better" Burger with the Lot

Well when asked where I wanted to go for my birthday dinner celebrations I replied that I actually didn't want to go anywhere I simply wanted to stay home and have homemade hamburgers.  Little did my family know that I had been eyeing of the recipe in the January Weight Watchers Magazine which allows me to have a "guilty" meal without all the guilty baggage.  Finally they all relented and I got my wish.

 

A few minor modifications to the recipe and I had, enjoyed and was defeated by my chosen dinner.  It was yummy and oh so filling - it was magnificent. 

 

We cooked on the barbecue as it was a nice night here in Melbourne but stove top would do just fine. The burger pattie itself was very moist and tasty - the paprika giving it a hint the pattie a hint of smokiness without be as overpowering as liquid smoke or the like. 

 

But as usual "the lot" component hit the comfort zone perfectly... LOL.

A "Better" Burger with the Lot

(recipe adapted from Weight Watchers Magazine January 2015)

 

Serves: 4

ProPoints per Serve: 14

 

500 gram lean beef mince

70 grams fresh breadcrumbs (made from 2 slices bread)

1 egg white

1 teaspoon smoked paprika

1 tablespoon tomato sauce

2 tablespoon barbecue sauce

salt

freshly ground black pepper

cooking spray

125 grams Weight Watchers Bacon

4 eggs

4  slices 50% less fat tasty cheese

2 onions, thinly sliced

1 tablespoon balsamic vinegar

4 wholegrain bread rolls. 50 grams each, split

tomato slices

8 slices canned beetroot drained

lettuce leaves

Combine the beef, breadcrumbs, egg white, paprika, tomato and half the barbecue sauce in a bowl.  Season with salt and pepper.  Mix well to combine and shape into 4 same sized patties.

 

Heat a barbecue flat plate and spray with cooking spray.  Cook the patties for 5 - 10 minutes each side or until cooked through or to your liking.  Cook the bacon and the pineapple for 4 - 5 minutes each side or until browned.  Place the cheese on patties to melt.  Cook eggs, to your liking

 

Meanwhile, spray a saucepan with cooking spray and heat over medium-high heat.  Cook the onion, stirring, for 5 - 7 minutes or until lightly golden.  Add the vinegar and cook for a further 1 minute or until the liquid evaporates.

 

Grill cut sides of the rolls.  Top with lettuce, tomato, beetroot, patties, cheese, bacon, pineapple, onion and egg.  Top with remaining barbecue sauce and roll tops.

Enjoy.....

 

(Click here for a printable version of this recipe)

Creamy Chicken, Bacon and Vegetable Pasta

Comfort food is needed at times and pasta is one of the ultimate in my book that is especially when it is accompanied with a nice creamy sauce.


I have never used cherry tomatoes in a creamy sauce before and will do again as they were a wonderful addition not to mention added character to the sauce.

This dish was delish, easy and very filling! The combination of chicken and bacon is always perfect combined with vegetables and fresh herbs enveloped in a delicate creamy sauce made for a not only fragrant but flavoursome dish.

Creamy Chicken, Bacon and Vegetable Pasta

Serves: 4

ProPoints per serve: 14

250 grams dried spaghetti pasta

cooking spray

500 gram chicken breast fillets (see note)

200 grams Weight Watchers or Reduced Fat Bacon

1 large brown onion, finely chopped

2 garlic cloves, thinly sliced

150 grams mushrooms, sliced

1 red capsicum, diced

250 grams cherry tomatoes

375ml can Carnation Light & Creamy Evaporated Milk

2 teaspoons arrowroot or cornflour

2 teaspoons fresh thyme leaves

2 tablespoons chopped fresh chives

200 grams baby spinach

50 grams finely grated Parmesan cheese

Cook spaghetti in a large saucepan of boiling water, following packet directions, until tender. Drain. Return to pan. Cover to keep warm.

Meanwhile, heat half the oil in a large frying pan over medium-high heat. Cook chicken for 5 to 7 minutes each side or until browned and cooked through. Transfer to a board. Thinly slice. Cover to keep warm.

Heat remaining oil in pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mushrooms and capsicum and cook for a further 5 minutes or until softened. Add tomatoes. Cook for 2 minutes or until tomatoes have just softened. 

Combine evaporated milk with arrowroot or cornflour.  Add evaporated milk, thyme and chives. Season with pepper. Bring to the boil. Remove from heat. Add chicken, spinach and milk mixture to pasta. Toss to combine and served topped with Parmesan.

(Click here for a printable version of this recipe)

Beef Nachos with Chunky Guacamole

My normal version of "Quickie" Nachos is very simple no where near the decadence of these luxurious Beef Nachos.  

Saying that these were very easy to make, full of flavour and such a different take on this popular Mexican dish.

I love the way that there were hidden vegetables in the beef mixture which not only gave me great pleasure that the kids were getting their vitamin hit but they also added to the texture of the dish.  No-one left the table hungry as the portion sizes were very generous.

Beef Nachos with Chunky Guacamole

(Recipe adapted from WW Take Away At Home Cookbook)

 

Serves: 4

ProPoints per serve: 14

 

1 tablespoon olive oil

1 brown onion, finely chopped

500 grams extra lean beef mince

35 grams packet taco seasoning mix

2 tablespoons tomato paste

3/4 cup water

100 grams sweet potato (kumara), grated

2 medium carrots, grated

1 medium zucchini, grated

400 gram can red kidney beans, rinsed and drained

4 white corn tortillas

cooking spray

1 avocado, chopped

1 tomato, cjopped

2 green shallots, thinly sliced

2 tablespoons coarsely chopped fresh coriander leaves

80 grams 50% fat reduced grated tasty cheese

Preheat oven to 200 degrees Celsius.

Heat oil in a large non-stick frying pan over medium-high heat.  Add onion and cook, stirring , for 5 minutes or until softened.  Add beef and cook, breaking up any lumps, for 3 - 5 minutes, or until browned.

Stir in taco mix, tomato paste and water and bring to the boil.  Add sweet potato, carrot, zucchini and beans.  Reduce heat and simmer, covered, for 10 minutes or until vegetables are tender.

Meanwhile cut each tortilla into 8 wedges.  Lightly spray a large prepared baking tray with cooking spray.  Arrange tortilla wedges on tray in a single layer and spray with a light mist of cooking spray.  Bake for 6 - 8 minutes, turning once, or until golden and crisp.  Cool.

Combine avocado, tomato, shallots and coriander in a small bowl.  Set guacamole aside.

Spoon beef mixture into shallow heatproof serving bowls.  Sprinkle with cheese and bake for 5 minutes or until cheese has melted.

Arrange tortilla chips around beef and top with guacamole.

(Click here for a printable version of this recipe)

Pasta with Beef, Bacon, Rosemary and Olives

Wanting comfort food due to a stressful day at work I knew that dinner tonight had to be pasta of some description.  I wanted good ol' Spaghetti Bolognaise but on the other hand also wanted something different.

So with that in mind I was trying to combine my two wants to satisfy my need..... meat sauce but with a difference?  This is where my thoughts led...... Pasta with Beef, Bacon, Rosemary and Olives.  A very pleasing result.. full comfort food that's for sure.

The meat sauce full of beef and bacon was not only thick but very filling, the kalamata olives brought a pleasant saltiness complimenting the fresh rosemary perfectly.  The flavours worked so well together.

Pasta with Beef, Bacon, Rosemary and Olives

Serves: 8

ProPoints per serve: 14

cooking spray

1 brown onion, diced

2 cloves garlic, crushed

250 grams reduced fat bacon

750 grams premium beef mince

4 large sprigs fresh oregano, chopped to 2 inch lengths

1 cup port

2 teaspoons salt

1 teapsoon freshly ground black pepper

1/4 cup tomato paste

440 gram can diced tomatoes

150 grams Kalamata olives, pitted and halved

250 grams pasta of your choice

60 grams fresh parmesan cheese

Spray a large frying pan with cooking spray and heat over a medium heat.  Cook onion and garlic for 5 minutes or until onion has softened.  Add bacon and cook for a further 5 minutes.  Add beef and cook until beef has browned.

Add the rosemary and port.  Increase heat to medium hight and cook until liquid has almost absorbed.  Stir through salt and pepper.

Add tomato paste and stir to combine. 

Stir through diced tomatoes and reduce heat, simmer for 20 minutes.

Meanwhile bring a large saucepan of water to boil and cook pasta according to packet directions.  Drain.

Stir through olives and cook for 5 minutes to ensure they are heated through. Quickly remove the rosemary stalks.  Serve pasta topped with sauce and sprinkle with parmesan cheese if desired.

(click here for a printable version of this recipe)

Pork, Mushroom and Sage Lasagne

My blogging has fallen victim to lack of time once again.  With school holiday recently occurring, a camping getaway which we as a family thoroughly enjoyed and then of course I have gone on a few road trips from work we seem to fall back into cooking quick and easy favourites, most that have already been blogged.

Today is Anzac Day so a mid week day off to remember the soldiers, past and present, their efforts fighting for world peace and their continuing protection of not only our country but many other countries.

Being home from work meant I could put a little more effort into preparing a Wednesday night meal.  I spotted a version of lasagne in a magazine recently, Women's Weekly Food for Friends, which I instantly knew I wanted to cook.  But also knew that it had to be modified to make it ProPoint friendly.

It took a little manipulating but it has been reduced to 14ppts per serve which is quite good for a rich lasagne. Strangely I didn't miss the tomato flavour of normal lasagne.  Infact this had such a unique flavour I am guessing not only from the sage but from the chorizo sausage as well.  The mushroom and white sauce mixture layered throughout the lasagne added moistness and creaminess.

I have to say like most lasagne this was quite fiddly getting all the elements sorted before putting all together but well worth it in the end.

Pork, Mushroom and Sage Lasagne

(recipe adapted from Women's Weekly Food for Friends)

Serves: 8

ProPoints per Serve: 14

cooking spray

1 small brown onion, diced finely

2 cloves garlic, crushed

1 Chorizo sausage (125grams), finely chopped

500 grams pork mince

500 grams veal mince

1/4 cup marsala

1 cup chicken stock

freshly ground black pepper

6 fresh lasagne sheets (Latina)

100 grams grated reduced fat tasty cheese

12 fresh sage leaves

mushroom mixture

cooking spray

1 small brown onion, diced finely

1 clove garlic, crushed

200 grams button mushrooms, finely sliced

1 tablespoon coarsely shredded fresh sage leaves

salt

freshly ground black pepper

white sauce

30 grams reduced fat butter or margarine

4 tablespoons plain flour

5 cups skim milk

1 teaspoon dijon mustard

Heat a large frying pan coated with cooking spray, add onion, garlic and chorizo,.  Cook, stirring, until onion softens.  Add minces, cook stirring until browned.  Add marsala and stock, bring to the boil.  Reduce heat, simmer, uncovered, until reduced by about a third.

Meanwhile make:

Mushroom mixture: Spray a medium saucepan with cooking spray, add onion and garlic, stirring, until onion softens.  Add mushrooms, cook stirring until mushrooms are browned.  Add sage, season to taste.  Remove from heat.

White Sauce: Melt butter in a non stick saucepan.  Add the flour, cook stirring, until mixture bubbles.  Gradually stir in the milk, cook stirring until mixture boils and thickens.  Stir through dijon mustard and simmer for 2 minutes.

Preheat oven to 180 degrees Celsius.

Spray a large ovenproof dish.

Mix 2 cups of white sauce with mushroom mixture.

Place 1/3 meat mixture in base of dish.  Top with 1/2 of the mushroom mixture.  Top with 2 sheets of lasagne. Repeat using another third of meat mixture and remaining mushroom mixture.  Top with 2 sheets of lasagne.  Spread remaining meat mixture and top with third layer of lasagne sheets.

Spread white sauce over lasagne sheets.  top with sage and sprinkle with cheese.

Bake, uncovered, about 40 minutes or until browned lightly.  Stand for 5 minutes before serving.

(Click here for a printable version of this recipe)

Shredded Chicken Leek and Thyme Tart

This meal has been on my menu planner for the last few weeks but somehow keeps getting brushed aside for no particular reason - either something else gets requested or our plans change.  What ever the reason we had some left over barbecue chicken again this weekend so I was determined to have this no matter what.

The thought of having pastry while dieting is a novelty in itself  for as we all know as a rule pastry is a NO-NO.  This recipe called for reduced fat shortcrust pastry therefore reducing the fat content. 

Although the pastry component was a little fiddly, the rest of the recipe was easy.  The dish was quite inviting to look at and not to mention it was definitely full of flavour.  The feta cheese made a nice change to normaly cheddar and the flavour was delicious combined with the sundried tomatoes and the thyme.  The serving sizes were quite large so this recipe could easily serve 6 - 8 for a light meal.

Overall this recipe sured pleased my crowd, with it being devoured last night.

Shredded Chicken Leek and Thyme Tart

(recipe sourced from WW Magazine January 2012)

Serves: 4

ProPoints per serve: 14

2 sheets reduced fat shortcrust pastry, just thawed

1 tablespoon olive oil

2 small leeks, halved, thinly sliced, washed and drained

3 teaspoons fresh thyme leaves

3 eggs

1/2 cup skim milk

salt

freshly ground black pepper

1 cup shredded left over skinless cooked chicken

1/3 cup fat free semi dried tomatoes, chopped

70 grams reduced fat feta cheese, crumbled

Line base and sides of a 2.5cm deep 11.5cm x 34cm loose bottom flan tin with pastry, trimming of the excess.  Place flan tin in the freezer for 20 minutes.

Meanwhile, preheat oven to 200 degrees Celsius.

Place flan tin on a baking tray.  Line pastry case with baking paper and fill with ceramic pie weights or uncooked rice.  Bake for 10 - 12 minutes or until the edges are crisp and light golden.  Remove weights or rice and baking paper and bake for a further 6 - 8 minutes or until base is light golden.  Set aside and allow to cool slightly.

Reduce oven to 180 degrees Celsius.

Meanwhile, heat oil in a medium non stick frying pan.  Add leeks and half the thyme leaves and cook, stirring occasionally, for 10 minutes or until softened.

Spread leek mixture over pastry case.

Whisk eggs and milk in a medium jug and season with salt and freshly ground black pepper

Top leeks with shredded chicken, tomatoes and crumbled feta, then pour over egg mixture.  Sprinkle with remaining thyme.

Bake for 20 - 25 minutes or until just set. 

Serve Chicken Leek and Thyme Tart warm or cold.

(click here for a printable version of this recipe)

Asian Pork and Vegetable Sausage Rolls

We definitely answered our call for having something different for dinner last night. I was going to make a spicy asian meatball but the kids didn't really jump for joy about that idea so I then thought about sausage rolls only to come to the conclusion that they would be boring. After a little discussion Noel and I decided to make both - an Asian Pork and Vegetable Sausage Roll.

Jam packed with vegetables and asian spices this created a buzz in the Murray household. Not overly spicy but with every mouthful the hint of sweet chilli, lemongrass and even kaffir lime was apparrant but not overpowering.

Overall a very pleasant and welcome change to the humble sausage roll. These would also be perfect as finger food if you made them smaller.

Asian Pork and Vegetable Sausage Rolls

Serves: 8
ProPoints per serve: 14

4 sheets reduced fat puff pastry
900 grams pork mince
1 onion, finely diced
2 carrots, grated
1 large zucchini grated
1 red capsicum, finely diced
1/4 cup tomato paste
1/4 cup char sui sauce
1/4 cup sweet chilli sauce
1 tablespoon grated ginger
1 tablespoon grated garlic
2 teaspoons finely chopped lemongrass
4 kaffir lime leaves, finely chopped
freshly ground black pepper
pinch of salt
1 tablespoon flour
cooking spray
1 egg white, lightly beaten

Preheat oven to 180 degrees Celsius.

Remove pastry from freezer and allow to defrost. Line a baking tray with baking paper and spray with cooking spray.

In a large bowl combine pork, onion, carrot, zucchini, capsicum, tomato paste, char sui sauce, sweet chilli sauce, ginger, garlic, lemongrass, kaffir lime leaves and mix thoroughly to combine. Season with salt and pepper.

Divide mixture evenly into 4. Sprinkle a little flour on work surface and quickly roll 1/4 of the mixture into a sausage shape. Repeat with remaining mixture.

Working with one piece of pastry, place sausage mixture along the edge of the pasty. Gently but firmly roll to encase pastry ensuring pastry seam is at the bottom when done. Repeat with remaining pastry. Cut each sausage roll in half to make 8 rolls in total.

Place on baking tray and brush with egg white.

Cook in oven for 25 - 30 minutes or until pork is cook and pastry is golden.

(Click here for a printable version of this recipe)

Portuguese Grilled Chicken

I know many of you visit us and are probably wondering what is happening with A Dash Of Flavour. We have been very very busy so once again I apologize for the lack of updates on this blog - please be assured we are not abandoning A Dash Of Flavour as this is a passion of ours we just need to work out how to become more time savvy.

Takeaway!! A downfall when one is time poor is the option of getting takeaway. Thankfully we enjoy food too much to resort to McDonalds or KFC, etc but when it comes to the choice of chinese, indian there is some temptation for at least they are "better" options than mass produced fast food. But another favourite of ours is Nandos - mainly just the chicken not the sides. So the chance to recreate this at home arrived this weekend and I must say this may be our answer to avoiding one temptation of take away.

We love cooking half chickens on the weber especially marinated and over the coals. They have such a flavour - the taste of the chargrill and then this marinade, which I must say kept the chicken moist and it was full of fresh flavour from the lemon juice and the fresh coriander.

Last night we used small chickens cut in half but I am sure this recipe would work well with chicken peices or even fillets. Propoints wise this is a high value dinner due to the skin being on the whole chicken which you could remove to reduce points.

Overall a delicious easy dish full of flavour and much cheaper than Nandos.

Portuguese Grilled Chicken

Serves: 4
ProPoints per serve: 14

2 small chickens, cut in half
8 cloves garlic, crushed
juice of 2 lemons
1/3 cup Jack Daniels Whiskey
2 bay leaves
1 - 2 tablespoon paprika (depending on taste)
1 tablespoon brown sugar
1 tablespoon olive oil
1 bunch of coriander, roughly chopped
salt
freshly ground black pepper

Clean chicken halves and pat dry. Place in a large snap lock bag or deep casserole dish.

In a jug combine remaining ingredients and mix well.

Cover the chicken with marinade ensuring all chicken in coated. Seal bag or cover dish with plastic wrap. Allow to marinade for 1 hour or overnight if time permits.

Light weber or heat bbq grill. Cook for 5 - 8 minutes each side ensuring that chicken is cooked through.


(click here for a printable version of this recipe)