BBQed Thai-style chicken

Ingredients
One whole chicken - cut along the breast bone and open it out

Herb mixture - pound these in a mortar and pestle
2 tsp black pepper corns
1 stalk of lemongrass, chopped finely
One bunch of coriander, including the roots, chopped
Juice of two or three limes, not too wet
A little vegetable oil

Serving sauce, not too wet
White pepper corns
Salt
Lime juice


Method
Combine all the herbs for the marinade mixture and grind them in a mortar and pestle until they are a coarse paste.
Place the chicken in a large enough bowl and smear with the herbs, marinate overnight, in the fridge.

Prepare the barbecue so that it is hot enough - a covered one is best.
Make sure it's hot enough. Charcoal should be coals and no flames.
Keep the paste on the chicken and place it on the barbecue inside down, so it cooks first, and from the inside out.
Give it at least 15 minutes before turning - the outside should be sealed before turning. Don't let it burn!
Turn the chicken and give it another 10 mins for the outside (skin side)
Don't turn it too much, don't want to lose the juices!
Total cooking time may be about 45 minutes.

Test the meat at a joint and when it is ready remove it from the barbecue and joint the bird. Serve with mango or papaya salad and with the salt, pepper and lime sauce. And sticky rice if you like.



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Coq au Vin

Here's my version

for four or more

Ingredients

1 large onion, chopped

8 Red shallot onions

5 garlic cloves

4 rashers bacon, keep the fat on

200g butter

250g button mushrooms - get small ones that don't need cutting

1 roasting chicken [whole or pieces]

Olive oil

2 - 3 cups good red wine

Chicken stock

2 - 3tbsps Tomato pasta sauce, or puree [link to my recipe]

Salt and Pepper

Thyme

Method

In a heavy-based saucepan, or in a stovetop and ovenproof cast iron casserole, in some olive oil, seal and slightly brown the chicken on all sides. Take the chicken out.

Add the butter then fry the chopped onion and garlic until golden, add the bacon and fry until cooked.

Put the chicken back in and mix it around with the bacon, onions and garlic. De-glaze with the red wine which should half cover the chicken. Add the tomato sauce/puree and chicken stock to almost cover the chicken.

Add the shallots and mushrooms and half the thyme.

Bring the liquid to the boil then cover and simmer for at least 25 minutes, or put it into the oven on 280C degrees. It will take longer if you're cooking it in the oven.

When the chicken is cooked and the remaining thyme and serve with potatoes and green vegetables.