what time to call this it’s freezing
down here it come to market
but do not fear I’m about to take it to
warmer climes over the Atlantic down to
Brazil where I’m gonna be inspired to
cook the most amazing beautiful lemon
and garlic barbecue chicken franca
Carrasco is a traditional barbecue South
American dish chicken lemon and garlic
it’s absolutely delicious traditionally
done over an open fire I can’t do that
here in the market so I’m using this
solid top
first off I’m using these beautiful
little chickens Poussin I’m gonna
spatchcock them we’ve got to take out
the spine there’s two ways to do it
first off trim off any excess fat feel
for the spine get your knife and just
push it in push it all the way down and
then with the palm of your hand push
through same on the other side just push
it through and tap through flip it round
and go again the other way there you
have a beautiful chicken completely
opened up now cut through these wings
just shoo the joint put the heel of the
knife on and just cut through and then
peeling the knife on there bang cooking
on the bone keeps flavor in it keeps the
meat moist it’s the best way to cook
meat really if you don’t feel confident
using your knife use a pair of kitchen
scissors big scissors right cut off the
excess again go either side of the spine
and just cut your way through that comes
straight out it’s completely opened up
and then these little bits you can roast
them off and use them in a chicken stock
puss and chickens done now let’s make
the marinade just gonna clean my hands I
took some red peppers a charred them on
the stove and I cooked them in the oven
for about 10 minutes and then I put them
in that bowl last night and I cling film
them
I want that charred flavor but I want
the bitter skin off just going to cut
the top off and then just reach in and
take out the seeds that’s done now I
want three lumps of garlic
just going to push through so just
release them from their jackets now I’m
just going to take the heels off drop
your garlic in the food processor and
then add three teaspoons of dried
chilies add about five tablespoons of
olive oil right now I’m going to zest
and juice three lemons Wow okay so look
in there look how much flavor is going
on in there now we’re just going to
squeeze the juice of the lemons in as
well catch it so the pips don’t go in we
need a good tablespoon of smoked paprika
that’s going in now a lot of recipes
will tell you to put brown sugar in
there right but what I’m going to do is
I’m going to add this blackstrap
molasses gives it a really great taste
so I want two tablespoons of that going
in
lid on and let’s blitz the living
daylights out of it
okay now because foodtube only allow me
to have the smallest mini blender on the
planet i couldn’t get all my ingredients
in soap the last couple ingredients
going is your beautiful red pepper and
then just some leftover coriander stalks
they’re perfect just get that in and
we’ll blitz this is just like a shotgun
apply oh look how intense and dark it is
once that hit the chicken and then that
hits the grill boom it’s gonna be so
good
I’m going to season my chicken as well
now you can put the seasoning in with
the marinade that you’ve just done if
you wanted to and then I’m just going to
add some freshly cracked pepper both
sides and then on with your marinade all
over these little tasty chickens you
know you could use chicken breast you
could use chicken thighs make sure that
you marinade this for a minimum of two
hours so it really has chance to stock
in all those flavors that’s done I’m
gonna go and let that sit in the fridge
for two hours next on is aji sauce now
this is traditionally a South American
sauce the main ingredient is the aji
amarillo chili now they’re a bit tricky
to get hold off in the UK so if you want
to recreate those characteristics and
you need two chilies a jalapeno for the
heat and you need to have an arrow for
the fruitiness you need one of each top
cut through open up if you’re a chili
freak like mr. Oliver then you might
want to keep the pit in the seating
because that’s where the heat is but if
you want to tone it down then take those
out so that goes in here you’ll have an
arrow and just slice it open and again
take out the seeds from there and that
goes in now we need a big fat clump of
garlic to go in there just pop him out
take him out of his skin and then drop
him in some recipes call for mayonnaise
I’m going to use some yogurt four
tablespoons I’m going to get a spring
onion in there got these big guys so
roughly cut this guy down and get that
in
now this is an interesting ingredient to
put into a dip is we’re going to use a
romaine lettuce now I can use the leaves
for a salad but I’m going to take this
crunchy element we’re going to add this
then we’re going to zest two limes I’m
now going to put the juice of two limes
in there get those in I’m going to blitz
this down and then once it’s down I’m
going to put in the lettuce and blitz
that down and then the lettuce on top
now guys you can get the really vibrant
green ones and if that’s what you’re
looking for then just add one tablespoon
of yogurt in there let’s go get the
chicken to hit the grill I’m going to
give it a couple of minutes to get
searingly hot you can see how the
chicken has started sucking in the
marinade and taking on all that color
you need them about eight minutes on
either side
don’t let these chickens chill out for a
little bit
rest so I’m going to serve one up we put
some beautiful corn on the cobs some
lemons and some limes garnish with some
refreshing coriander cuz we might need
it
there’s your aji sauce that is the
original rocket filled chicken we’ve got
there I reckon for that full plate
you’re talking 850 taken to the street
camera town and see what people will pay
I’ve got two lads over at stea right
boys come on come on come on there’s one
for you here you go right you need a
little bit of sauce come here just get
stuck in throw your chicken what do you
mean spicy which I just look really cast
tasty what would you pay for the full
platter of chicken hey Bo hey pounds
okay Ford you pay I run this ground then
on this bin six pound six pound six
pound boys thanks very much right we
need one more person to try okay yes
I’ll oh what’s your name uh
– ash yep okay nice to meet you a
Schnauzer can drumstick get look it up
look it up flavor on there oh I’m sorry
yeah sorry I’m sorry right that’s right
it’s Yama
okay good tasty tasty it’s not too bad
it’s not it what you mean you don’t have
stands her bloody surprise now what
would you pay for a full platter of
chicken is really spicy comes it
laughter it’s alright seven pounds seven
pounds heads okay we could have paid
more there try brothers and sisters that
was my garlic and lemon Brazilian
inspired barbecue chicken with probably
far too many birds I dried chilies cut
them chilies down and what do you think
of that dish what would you have paid
let me know in the comment box below and
Di’s what you want me to cook next do
you want something from Japan do you
want something from France or do you
want something from America let me know
and I’ll cook it for you catch you next
time Oh
down here it come to market
but do not fear I’m about to take it to
warmer climes over the Atlantic down to
Brazil where I’m gonna be inspired to
cook the most amazing beautiful lemon
and garlic barbecue chicken franca
Carrasco is a traditional barbecue South
American dish chicken lemon and garlic
it’s absolutely delicious traditionally
done over an open fire I can’t do that
here in the market so I’m using this
solid top
first off I’m using these beautiful
little chickens Poussin I’m gonna
spatchcock them we’ve got to take out
the spine there’s two ways to do it
first off trim off any excess fat feel
for the spine get your knife and just
push it in push it all the way down and
then with the palm of your hand push
through same on the other side just push
it through and tap through flip it round
and go again the other way there you
have a beautiful chicken completely
opened up now cut through these wings
just shoo the joint put the heel of the
knife on and just cut through and then
peeling the knife on there bang cooking
on the bone keeps flavor in it keeps the
meat moist it’s the best way to cook
meat really if you don’t feel confident
using your knife use a pair of kitchen
scissors big scissors right cut off the
excess again go either side of the spine
and just cut your way through that comes
straight out it’s completely opened up
and then these little bits you can roast
them off and use them in a chicken stock
puss and chickens done now let’s make
the marinade just gonna clean my hands I
took some red peppers a charred them on
the stove and I cooked them in the oven
for about 10 minutes and then I put them
in that bowl last night and I cling film
them
I want that charred flavor but I want
the bitter skin off just going to cut
the top off and then just reach in and
take out the seeds that’s done now I
want three lumps of garlic
just going to push through so just
release them from their jackets now I’m
just going to take the heels off drop
your garlic in the food processor and
then add three teaspoons of dried
chilies add about five tablespoons of
olive oil right now I’m going to zest
and juice three lemons Wow okay so look
in there look how much flavor is going
on in there now we’re just going to
squeeze the juice of the lemons in as
well catch it so the pips don’t go in we
need a good tablespoon of smoked paprika
that’s going in now a lot of recipes
will tell you to put brown sugar in
there right but what I’m going to do is
I’m going to add this blackstrap
molasses gives it a really great taste
so I want two tablespoons of that going
in
lid on and let’s blitz the living
daylights out of it
okay now because foodtube only allow me
to have the smallest mini blender on the
planet i couldn’t get all my ingredients
in soap the last couple ingredients
going is your beautiful red pepper and
then just some leftover coriander stalks
they’re perfect just get that in and
we’ll blitz this is just like a shotgun
apply oh look how intense and dark it is
once that hit the chicken and then that
hits the grill boom it’s gonna be so
good
I’m going to season my chicken as well
now you can put the seasoning in with
the marinade that you’ve just done if
you wanted to and then I’m just going to
add some freshly cracked pepper both
sides and then on with your marinade all
over these little tasty chickens you
know you could use chicken breast you
could use chicken thighs make sure that
you marinade this for a minimum of two
hours so it really has chance to stock
in all those flavors that’s done I’m
gonna go and let that sit in the fridge
for two hours next on is aji sauce now
this is traditionally a South American
sauce the main ingredient is the aji
amarillo chili now they’re a bit tricky
to get hold off in the UK so if you want
to recreate those characteristics and
you need two chilies a jalapeno for the
heat and you need to have an arrow for
the fruitiness you need one of each top
cut through open up if you’re a chili
freak like mr. Oliver then you might
want to keep the pit in the seating
because that’s where the heat is but if
you want to tone it down then take those
out so that goes in here you’ll have an
arrow and just slice it open and again
take out the seeds from there and that
goes in now we need a big fat clump of
garlic to go in there just pop him out
take him out of his skin and then drop
him in some recipes call for mayonnaise
I’m going to use some yogurt four
tablespoons I’m going to get a spring
onion in there got these big guys so
roughly cut this guy down and get that
in
now this is an interesting ingredient to
put into a dip is we’re going to use a
romaine lettuce now I can use the leaves
for a salad but I’m going to take this
crunchy element we’re going to add this
then we’re going to zest two limes I’m
now going to put the juice of two limes
in there get those in I’m going to blitz
this down and then once it’s down I’m
going to put in the lettuce and blitz
that down and then the lettuce on top
now guys you can get the really vibrant
green ones and if that’s what you’re
looking for then just add one tablespoon
of yogurt in there let’s go get the
chicken to hit the grill I’m going to
give it a couple of minutes to get
searingly hot you can see how the
chicken has started sucking in the
marinade and taking on all that color
you need them about eight minutes on
either side
don’t let these chickens chill out for a
little bit
rest so I’m going to serve one up we put
some beautiful corn on the cobs some
lemons and some limes garnish with some
refreshing coriander cuz we might need
it
there’s your aji sauce that is the
original rocket filled chicken we’ve got
there I reckon for that full plate
you’re talking 850 taken to the street
camera town and see what people will pay
I’ve got two lads over at stea right
boys come on come on come on there’s one
for you here you go right you need a
little bit of sauce come here just get
stuck in throw your chicken what do you
mean spicy which I just look really cast
tasty what would you pay for the full
platter of chicken hey Bo hey pounds
okay Ford you pay I run this ground then
on this bin six pound six pound six
pound boys thanks very much right we
need one more person to try okay yes
I’ll oh what’s your name uh
– ash yep okay nice to meet you a
Schnauzer can drumstick get look it up
look it up flavor on there oh I’m sorry
yeah sorry I’m sorry right that’s right
it’s Yama
okay good tasty tasty it’s not too bad
it’s not it what you mean you don’t have
stands her bloody surprise now what
would you pay for a full platter of
chicken is really spicy comes it
laughter it’s alright seven pounds seven
pounds heads okay we could have paid
more there try brothers and sisters that
was my garlic and lemon Brazilian
inspired barbecue chicken with probably
far too many birds I dried chilies cut
them chilies down and what do you think
of that dish what would you have paid
let me know in the comment box below and
Di’s what you want me to cook next do
you want something from Japan do you
want something from France or do you
want something from America let me know
and I’ll cook it for you catch you next
time Oh
Please follow and like us: