Carrot and Coriander Soup Recipe. Serves 6. Ingredients: 500g carrots, chopped. 1 potato, diced. 1 onion, roughly chopped. 1 litre vegetable stock. 1 heaped tsp ground coriander. 1 handful of fresh coriander. Crème Fraiche to serve. Oil. Method: In a little oil fry the onions and potato in a saucepan. After a few minutes add the ground coriander and carrots. Add the vegetable stock and leave to simmer until the vegetables are tender. When the carrots and potato are cooked remove from the heat and blend it all together also adding the fresh coriander at this stage. Once blended to a smooth mixture reheat and serve in bowls with a small splodge of crème fraiche.
Yeah it’s home made. Chicken thighs and rotisseried on the BBQ but you can do it indirectly on the BBQ. Can’t claim credit for the recipe as it’s one I got from a BBQ forum a couple of years ago. I’ll dig the recipe out for you.
Not a food more of a refreshing drink, non alcohol. Lemonade, Ice, a few slices of lime and lemon. That's it. Cleanses the pallet a lil bit to enjoy the food more and is a proper wet drink.
@Martin D 2kg boneless chicken thighs 3 tbsp tomato puree 4 garlic cloves, minced Zest and juice of 2 lemons 2 tsp onion granules 2 tsp ground gumin Half tsp ground allspice 1 tbsp fresh thyme finely chopped 3 tsp salt 2 tsp black pepper 8 tbsp olive oil Put chicken in a bowl In another bowl mix all the other ingredients Pour the marinade over the chicken and mix well Cover and marinade in the fridge overnight Rotisserie for about one and a half to two hours at 190-200˚C. If you don’t have a rotisserie, you can kinda scaffold it together with half a dozen skewers and cook indirect.
