| Ilsa's bbq-tastic chook |
| Posted on 14/11/05 at 09:54 by ilsa |
1 whole chicken, cut into 8-10 whalloping great big fuck-off pieces
Lime wedges (theyre the green ones, cuppo) and fresh red chilies to garnish (make sure theyre hot enough to burn the Devils asbestos ring-piece)
Marinade:
2 lemon grass stalks
About 2.5 cm fresh ginger
6 garlic cloves, so youll reek like Berlusconis bell-end
4 shallots (thats spring onions for Eurotrash forummers, shallots are NOT tiny onions you spunk-guzzling spazmaloids)
οΎ½ bunch of coriander (thats cilantro, you fucking mong)
1 tablespoon palm sugar
120 ml (about half a can) coconut milk (resist the temptation to wink in your hand and chuck it in the marinade, despite the fact that no-one would be the wiser)
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons light/Thai soy sauce (aka. Golden Mountain sauce)
Cut the lemon grass about 3 cm from the root end (root, heh) and slice finely. Watch out for your fingers, fuckstick. Peel and slice the ginger fine. Peel the garlic, slice up your shallots. Bung all the marinade ingredients into your food processor and give it a whiz (whiz, heh) until smooth.
Put the chicken pieces in a bloody great big dish, pour the marinade over the chicken and give it a stir/shake around so the chicken is pretty well covered. Let it marinate for at least 4 hours. Its even better if you marinate it overnight, in which case you should cover the fucking chook in glad-wrap and stick it in the fridge. While youre there, grab a cold beverage and carry on with your evening routine of whinging, minging, winking and watching Gordon Ramsey.
Place the chicken pieces on the barbecue and cook for 20-30 minutes (until golden brown). Serve on a big platter with the lime wedges and red chilies. Await applause, kudos and the tell-tale sound of belt-loosening.
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