SOCCER TEAM FUNDRAISER
- Smoked & Fried Buttermilk Drumsticks
- Raspberry Dressing
- Tandoori Cauliflower
- BBQ Plum Sauce
SMOKED & FRIED BUTTERMILK DRUMSTICKS 3 cups of buttermilk |
Rinse and pat the drumsticks dry. Place in a large plastic sealable bag. Add hot sauce and buttermilk and toss to ensure each piece of meat is well coated. Refrigerate for 3 hours. When they are ready to be removed, reserve the marinade for future use.
Place 1 cup of the wood chips in water to soak for 30 minutes. Squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the remaining 2 cups of dry wood chips. Fold the foil around the chips to create a well sealed package. Using a fork, poke several holes in both sides of the foil package.
Place the wood chip package directly on top of the heat source. Turn the grill burner under the wood package on high and wait for smoke. Leave the other burners off.
Oil the grill and place the drumsticks on the cool side of the grill. Smoke for 2 hours at 200 ºF. For a more intense smoke flavour, make a second smoke package and switch them after 1 hour.
Heat the bacon fat in a cast iron skillet. Combine the thyme, paprika, pepper and flour in a bowl.
Dip the finished chicken in the reserved buttermilk marinade and then into the flour mixture. Fry the drumsticks in the bacon fat for about 10 minutes a side until golden brown. Do this 3 or 4 at a time in batches being careful not to overcrowd the pan.
Chicken can be served hot or cold.
RASPBERRY DRESSING 1 lb of shrimp, peeled and deveined |
Place the shrimp on soaked wooden bamboo skewers so that the tails are on opposite sides creating a circle of shrimp. Place them on a tray and drizzle with oil and season lightly with salt. Refrigerate until ready to grill.
Combine all of the ingredients in a bowl. Using a hand wand or a blender blitz until well blended. Pour the mixture into a strainer over a bowl and press down on the pulp with a wooden spoon to release all of the flavour.
Preheat the grill to high.
Oil the grill. Place the skewers of shrimp on the grill and cook for 2 minutes per side, until pink.
Remove and serve with cold raspberry dipping sauce.
TANDOORI CAULIFLOWER 2 cups of plain whole-milk yogurt |
Wrap the yogurt in cheesecloth, twist and suspend from a wooden spoon over a bowl. Leave suspended in the fridge for 24 hours to drain the excess liquid from the yogurt. This step can be avoided by buying ready for cooking plain yogurt.
Using a mortar and pestle or a small grinder, blend the garlic, ginger and oil until you get a paste like substance. Place this mixture into a bowl. Add paprika, cayenne, salt, pepper, coriander, cumin, yogurt, lemon juice and a bit of flour to thicken into a paste.
Separate the cauliflower into florets. Using a fork, prick the florets in several places. Place the cauliflower into a plastic bag and pour the yoghurt marinade overtop. Refrigerate for a minimum of 2 hours.
Soak some bamboo skewers in water for a minimum of 30 minutes.
Preheat the grill to medium high leaving the middle burner off and the flanking burners on medium high.
Remove the cauliflower and divide them among the skewers. Place the skewers on the middle burner and cook using indirect heat for 25 minutes with the lid closed.
Lift the lid and turn the heat up to high. Move the florets over to sit directly over the heat. This will crisp the outside of the florets.
BBQ PLUM SAUCE 1 jar of plums in their sauce |
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