B2 High-Intermediate 689 Folder Collection
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I'm going to cook up a lip-smacking dish which is a full on collision between beautiful British roast dinners
and gutsy Asian spices.
You're gonna love it!
I've got a heaped tablespoon of grated chilli.
Grated garlic.
And a big-old thumb sized piece of ginger.
Then one heaped tablespoon of tomato puree.
And then I'm going to start adding the spices.
Now I'm gonna do what I swore I'd never do.
I will never be that person.
That puts on rubber. Gloves or outfit. Nothing. There'll be people watching this
around the Globe jealous of this chicken.
The legs take longer than the breast.
So score right into them.
But it also lets flavour in so I can get that beautiful marinade
and rub it into all the cracks.
Marinate the chicken for half a day if you can to make it taste really good.
We can speed up cooking by putting a really hot
lemon in there. Boil the lemon for 10 minutes, stab it all over and stick it up the jacksy.
I wanna add a few things to make the gravy, or the sauce.
Absolutely delicious.
Put the bird straight on the bars for an hour and a quarter at 200 degrees Celsius.
Or 400 Degrees Fahrenheit.
Lets have a little look at what's going on here then.
Get it on a board
with some wedged up lemons.
Fresh coriander over the top,
And then serve with pickle, yoghurt, poppadoms, and a bit of crunchy salad.
Lets have a look at our gravy, actually.
This is awesome flavour.
You've done all the hard work, all you gotta do now is put it through an old sieve
and just push it through.
Little bit of yoghurt.
Now just carve this bad boy.
Fresh inside.
Attitude on the outside.
That is delicious.
Alright, well I just have to give up cooking now.
Cos I don't think I can get better than that.
That is the most delicious thing I've ever put in my mouth.
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Spicy Indian Roast Chicken | Jamie Oliver

689 Folder Collection
林子鈞 published on August 21, 2015
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