In this recipe, succulent grilled chicken meets vibrant homemade pesto for a culinary experience that's sure to delight your taste buds.
Grill the chicken to perfection, achieving a juicy tenderness with an internal temperature of 72°C. While the chicken sizzles, whip up a batch of homemade pesto, blending fresh basil, parmesan, pine nuts, and more into a smooth, aromatic paste...
Start by evenly coating both sides of the ribs with olive oil, massaging it into the meat thoroughly. Mix brown sugar, salt, and ground coffee, then generously sprinkle this mixture over the ribs.
Prepare the Big Green Egg for indirect cooking by opening both dampers. Once the temperature gauge reads 160-180°C, place the ribs on the BBQ, adding a couple of fruit wood chunks onto the coals. Close the lid and maintain a temperature of 140-160°C. Cook for 1 hour...
Begin by preheating the oven to 180°C. In a pan, fry the lamb until evenly colored on all sides, then set aside, retaining any fat in the pan. In the same pan, fry bacon, leek, onion, and whole garlic cloves until nicely browned. Return the lamb to the pan along with potatoes, carrots, herbs, and salt, frying for 5 minutes while stirring. Pour in chicken stock and water, bringing it to a boil...
Combine all ingredients in a large mixing bowl, incorporating the sausage by scrunching and squeezing until the mixture resembles a thick batter or lumpy dough. Let the mixture rest for 20 minutes while preparing the harissa yogurt.
Heat oil in a non-stick frying pan. Spoon the batter into the pan in batches, cooking until golden brown. Rest cooked pancakes on kitchen paper while preparing the poached egg...
