Have listed our favourite bbq recipe from favourite bbq book, ?Barbeque Where there?s smoke there?s flavour? (ISBN 0 7513 2719 0 & most libraries).

It covers the full bbq range and is particularly spot on for marinating having many different types and flavours.

Avocado Mango Salsa

1 mango diced
1 avocado diced (i use 2 or 3)
? red onion chopped
1 red chilli seeded and finely chopped/cut
1 tbsp fresh lime juice
1 tbsp red wine vinegar (nb I use balsamic instead)
2 tbsp olive oil
2 tsp finely chopped mint (I use coriander instead)
Salt & Tabasco (I don?t bother with either)

Method

Combine, cover and let stand for 30 mins. Serve chilled or at room temp in pitas with any of the marinated meats ie jerked honey chicken.


Jerked Honey Chicken

1 tsp jerk seasoning (or more, I use 2 tbsp)
? cup (60ml) clear honey
2 tsp dark rum

Combine seasoning, honey & rum. Add meat and BBQ whenever (marinating does not seem to make a difference)

Jerk seasoning (nb can be used as a dry rub, leave on for 4 to 8 hrs):

2 tbsp onion powder
1 tbsp dried chives
1 tbsp thyme
1 tbsp ground allspice
1 tbsp salt (I use 1 tsp)
1 tbsp dark brown sugar (I use 2 tbsp)
2 tsp cayenne pepper
2 tsp garlic powder
? tsp nutmeg
? tsp cinnamon (I use cassia and 2 tbsp)

This spice mix is taken for Lynette Baxter's Balti Cookbook (ISBN 0-86288-275-3).

Balti Spice Mix:

10 ml (2tsp) paprika
2.5 ml (1/2 tsp) chilli powder
5 ml (1tsp) salt
7.5ml (1 1/2tsp) ground coriander
5ml (1 tsp) ground cumin

Mix together and store in air tight container

It is surprisingly simple to make but produces a good "toffee/chocking" smell on frying at the curry cooking stage (which i believe a crucial factor in achieving the curry taste).

To use it, mix it with tomato puree (suggest 2 tbsp) and enough water to make a runny paste.

The cooking method is as used by many on this site and is repeat here for info only.

To make the curry:

1) fry garlic/ginger paste in oil on a medium/high heat until the rawness smell has gone (removing pan from heat as required to prevent burning)
2) take pan off heat and add spice mix paste and stir to mix with garlic.
3) return pan to heat and stir/fry until water has almost gone (a "toffee or choking" smell should be created)
4) add small amount of base (typ 50ml) and stir/fry until water has almost gone
5) add rest of base (typ 150 - 200ml), rest of ingredients and cook gently for 5 mins