Let’s haul out that rusty Weber

The Weber braai has been neglected for a few years now (he confesses with an embarrassed look on his face).

It was due time to give Timol a break and there was dead but fresh chicken laid out in the kitchen.

I vaguely recalled the “indirect method” of cooking.

The Weber site reveals:

“Indirect braaing is the right method for cooking thicker foods and anything that is likely to have burnt on the outside (surface) before it has had time to cook through to the middle. For example, cuts of meat over 5 centimetres in thickness or foods that are so delicate that direct exposure to the heat source would dry them out or scorch them. Also use this method for grilling with a rotisserie.

It is similar to roasting, but with the added benefits of that grilled texture, flavour and appearance you can’t get from an oven. Heat rises, reflects off the lid and inside surfaces of the grill, and slowly cooks the food evenly on all sides. The circulating heat works much like a convection oven, so there’s no need to turn the food.”

Now I would be lying if I told you exactly what I rubbed onto and into Mr Raw Skinless Chicken and some par-cooked potatoes on Sunday the 29th of July 2012, but it was something along the lines below:

  • Olive oil
  • Garlic
  • Rosemary (the herb)
  • Mixed herbs
  • Paprika
  • Black pepper

The chicken and potatoes were placed onto a baking tray, sealed with aluminium foil and dumped onto the grill (two trays of coal burning on either side of the tray). The lid was then placed on to cover the braai.

Photograph before sealing with foil

 

The Weber did its thing for about 45 minutes before I removed the foil to brown the top for another 20 minutes or so (don’t wait so long next time).

The final product, dished up in a casserole dish, is shown below

Timol’s egg chutney

Timol is back in action, having whipped up a super-quick spicy breakfast.

Here are some pointers:

  • Fry onion in olive oil
  • Add green chilli
  • Bit of Turmeric powder & Marsala
  • Few minutes later toss in diced tomato (1 tomato per egg)
  • Simmer until cooked in 5 or so minutes
  • Throw in eggs and break up
  • Simmer for 5 more minutes until eggs fully done
  • Serve on toast with chopped Dhania on top

Radha’s dried salted fish dish with calabash

Radha (Timol’s mom) recently spent two weeks with Timol and I.

She is edging super close to 70 years of age, but always cooked up a storm after the slightest hint.

Her bean curry was to-die-for!

The chicken curry was super-good, and the green bean chutney: hot-stuff.

In-between puffing on a few cigarettes and lying down to rest, she enjoyed sharing a couple of beers with me!

In a previous post, I gave you a taste of Radha’s dried salted fish dish cooked with calabash – suraikkaai (சுரைக்காய் colloquilly sorakkay).

Here is another photograph of the fish dish; this time loaded onto a slice of bread

"Twenty years from now you will be more disappointed by the things you didn't do than by the ones you did do. So throw off the bowlines, sail away from the safe harbour. Catch the trade winds in your sails. Explore. Dream. Discover." -Mark Twain

%d bloggers like this: