BBQ Roast Recipes | Finding Feasts

Teriyaki Mustard Chicken… My New Year’s resolution for 2014 is to make at least one recipe from each cookbook or magazine that enters my house. It is a simple enough resolution you would think but I seriously have so many come through that I think this will make me more productive with them. This includes books borrowed from family and loaned from the library… anything that enters through my door!

My first two recipes are from Feast magazine No.28 and Ross Dobson‘s book, Fired Up. First up is Ross Dobson’s chicken recipe of Teriyaki Mustard Chicken and I have to say that this will now be my go to recipe for preparing chicken, this marinade is truly heaven, no exaggeration! I will be now adding the rest of Ross Dobson’s books to my cookbook library.

Fired Up is a book on ‘no nonsense barbecuing’ but each recipe can certainly be used on either a stove top or in an oven easily enough (I know there are lots of people who don’t like straying from a recipe) Other changes were…

Chicken thighs – I used a whole chicken and butterflied it – It was all I had at the time and it was only butterflied because it was getting late.

Japanese soy sauce – I used half and half kecap manis and a light soy – again all I had at the time.

Ross has two restaurants in Penrith, Western Sydney… think I will need to get out there shortly.

Happy New Year! Blondie

Marinated BBQ Rack of Mutton w/ Parmesan Crust — Click image for recipe

We love things aged; red wine, beef, cheese … men. They develop a character and flavour and bring an appreciation to something that may otherwise be taken without thought. So why not sheep?

So what is mutton or hogget? Unfortunately they are both very unappealing names given to sheep older than a year old. Hogget is a sheep with one or two incisor teeth putting it at 12 – 20 months old and mutton is roughly over 20 months old. Both outstanding pieces of meat and considering the trend at the moment of slow cooking the cheaper cuts of meat I’m surprised it’s not more popular… It goes to show how word of mouth can slay a product, and that’s a shame as i’m a total fan of both.

I love the idea that the sheep has lived a longer life, grazing the paddocks and generally socialising with their kind. The meat has had time to develop a richer taste – still lamb in flavour, just much fuller, not gamey like most people seem to think. Ask any farmer.

You will need to search for mutton or hogget to find a supplier but if you do get a chance to try it I know you will be converted. I’m lucky to have access through my sister who lives in the Blue Mountains and has groups of friends who all chip in to by the whole animal and then divvy it up between them … and me, if I’m lucky.

For this recipe, Marinated BBQ Rack of Mutton w/ Parmesan Crust, I decided to barbecue the rack, using my favourite marinade and just taking it slow with the cooking. It was outstanding! Oh and the gravy… droolingly good.

Happy searching, Blondie