Balmy summer evenings and a seduceable glowing barbeque like this evening, consistently bring out this beauty of a recipe and reinforce my opinion that Jamie Oliver, is in fact, descended from God! Ok…….this may be taking it a little far, but this cheeky barbeque marinade from ‘Jamie at Home’, is without doubt my most favourite and not a summer goes by that we don’t devour this, with smiles and sticky faces. Its great for coating a leg of lamb, rack of pork ribs or, in our case, a spatchcoked chicken- its devine. Served alongside a fresh, cleansing coleslaw and a cry-worthy Italian stuffed bread, supper is done and dusted……
- 1 heaped tsp cumin seeds
- 2 tbsp fennel seeds
- 5 cloves
- bunch of fresh thyme, leaves picked
- bunch of fresh rosemary, leaves picked
- zest and juice of 1 orange
- 1 bulb garlic, crushed
- 4 heaped tsp sweet smoked paprika
- 6 tbsp balsamic vinegar
- 130ml tomato ketchup
- 8 tbsp olive oil
- 10 bay leaves
- Salt and pepper
- 1 spatchcoked chicken or your chosen meat
- Grind the cumin, fennel seeds and cloves in a pestle and mortar with some salt and pepper.
- Chop the thyme and rosemary leaves and combine with the orange zest, juice and garlic and place into a large bowl with the spices. Mix together.
- Add the rest of the your ingredients and mix thoroughly.
- Now add your chosen meat and coat completely with the marinade to cover all the surfaces. Cover with cling film and leave in the fridge to marinade for as long as possible or at least an hour.
- When ready to cook, preheat the oven to 180°C. Cover the chicken with foil and roast for about 1 hour to cook the majority of it and release the juices. Finally, finish the cooking on the barbeque, which will crisp the skin and the outside and give a crunchy texture. Use the excess marinade to baste the chicken as it cooks.
This flatbread is absolutely delicious. I filled mine with a rich, punchy blue cheese but any good melter does the job. A (and I stress- good quality) buffalo mozzarella is stringy and mild or a personal favourite for its meltworthy quality, taleggio is tasty and gooey but here I have used a blue cheese which is just down-right decadent and rich. It was a little overpowering if I’m honest but it makes a lovely alternative to a hunk of filling, stodgy bread as it is lighter, crispier and doesn’t steal the show from the main event- the chicken (did I mention is was amazing yet…………?)
- 200g strong white bread flour
- 1 tbsp extra virgin olive oil
- 150g cheese, taleggio, buffalo mozzarella, blue cheese or any other good quality melting cheese
- Flaky maldon salt
- 1 sprig of rosemary, leaves picked
- Sieve the flour into a large bowl and add the oil, a pinch of salt and 100ml of warm water.
- Mix with a spoon or fork until combined into a smooth dough (you may need a splash more water depending on your flour). Form into a smooth ball and place in a bowl, cover with cling film and leave for 30 minutes
- Then, knead the dough for a few minutes until elastic and smooth. Divide into two and place back in the bowl to rest for 15 minutes, covered.
- Preheat the oven to 225°C . Roll one half of the dough as thinly as possible (a couple of mm) into a large circle and place on a lined baking tray. Grate the cheese over the top and a pinch salt if you want.
- Roll out the other halve of the dough to the same size and place over the cheese. Pinch the edges together to seal in the cheese.
- Scatter the top with salt, rosemary and a drizzle of oil. Make a couple of slits in the top to let out the steam.
- Bake for 25 minutes until crisp and golden. You may need to check the underneath of the bread to check it is crispy towards the end. If not, return to the oven directly onto the racks without the tray for a few minutes.
Finally, a lovely tangy coleslaw. Any, in fact, will do but I however got carried away and opted for a lovely Thai infused/Asian Slaw which- I know, I know, does not go ideally with a barbeque chicken and an Italian, cheesy bread, but, all the same, our hungry stomaches didn’t protest too much….
- ½ a red cabbage
- 4 carrots
- 2 spring onions
- 1 bunch coriander
- 1 handful of salted peanuts
- 8 tbsp lime juice
- Zest from 1 lime
- 6 tbsp olive oil
- 2 tbsp sesame seed oil
- 2 tbsp soy sauce
- 2 good pinches of brown sugar
- 2 tbsp freshly grated ginger
- 1 garlic clove, grated
- 1 fresh red chilli, finely chopped
- 1 large bunch of chopped basil and coriander leaves
- Using the shredding attachment on a food processor, shred the cabbage and carrots, separately, then combine in a large bowl.
- Slice and finely chop the spring onions and add to the cabbage mix and add a handful of chopped coriander.
- To make the dressing, mix together all the ingredients in a jam jar and shake thoroughly together until combined. When ready to serve the salad, coat the cabbage in the dressing and top with the salted peanuts.