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Neil Perry

A BBQ Dinner


Living in a country with a great climate like Australia, outdoor dining and BBQ's are an integral part of our culture. Neil takes us to his balcony kitchen and cooks up a meal for wife Sam and himself.

Serves 2

Ingredients

  • 400 g boneless chickens pieces
  • Vegetable oil
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 4 fresh coriander roots washed and roughly chopped
  • 2 cloves garlic roughly chopped
  • 1 tablespoon roughly chopped ginger
  • 2 large squares silken tofu
  • 1 bunch chinese broccoli washed and cut into half
  • 1 teaspoon crushed garlic
  • 1 teaspoon crushed ginger
  • Black vinegar
  • Chilli oil
  • Sesame oil
  • fish sauce
  • Caster sugar
  • Coriander leaf to serve

Method

  1. Make the marinade for the chicken by roughly crushing the garlic, ginger and coriander root in a mortar.
  2. Add the ground coriander and cumin with just enough vegetable oil to bind.
  3. Heat a bbq grill to hot and place the marinated chicken pieces on.
  4. Cook until crispy on both sides.
  5. Toss a little vegetable oil on the flat grill part of your bbq and carefully place the tofu squares on.
  6. Cook to soften and warm and allow the skin to crispen a little.
  7. To cook the vegetables, place a wok on the wok jet of your bbq (or on your stove inside if you don't have one).
  8. Add a little vegetable oil with the Chinese broccoli and stir fry for 2 minutes until it starts to soften.
  9. Add the crushed garlic and ginger and toss through with a dash of water.
  10. Season the vegetables with a dash of black vinegar, a few drops each of chilli and sesame oils, a dash of fish sauce and ½ tablespoon of caster sugar.
  11. Place the chicken pieces over 2 plates, place the tofu alongside with the broccoli and pour the sauce over.
  12. Top with coriander leaves.
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