John Myers
Contents
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Ingredients
For the lemon vinaigrette:
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Shallots
- 2 tsp Grated lemon peel
- 2 tsp Dijon mustard
- 4 tbsp Olive oil
- 0,25 tsp Coarse sea salt
- 0,25 tsp Black pepper
- 750 g Asparagus green
For the BBQ potatoes:
- 1 kg Waxy potatoes
- 2 tbsp Bbq spice mix
- 150 ml Water
- 4 tbsp Olive oil
- 1 Pc. Lemon
For the mashed sweet potatoes:
- 3 piece Sweet potatoes
- 2 tbsp Butter
- 1 shot Milk
- 1 Pr Cinnamon
- 1 Pr Brown sugar
- 1 Pr Salt
- 1 packet Marshmallow
BBQ chicken ball (1 portion):
- 200 g Chicken breast fillet
- 8 Pc. Bacon slices
- 4 Pc. Jalapeño
- 200 g Mountain cheese
- 1 Pr Bbq spice mix
Instructions
Lemon vinaigrette:
- Mix the vinegar, shallot, lemon zest and mustard in a small bowl with a whisk.
- Fold in the oil until the vinaigrette binds into an emulsion. Season with salt and pepper.
- Remove the hard ends of the asparagus stalks by bending the lower ends of each stalk.
- Lay out the asparagus spears on a large plate. Drizzle with a few tablespoons of vinaigrette and salt evenly.
- Grill the asparagus over medium heat for six to eight minutes until tender.
BBQ potatoes:
- Peel the potatoes and cut into cubes or wedges (not too small, otherwise it will be too dry).
- Squeeze the lemon and mix the juice with the water, olive oil and the spice mixture.
- Put the potato cubes in the marinade and stir vigorously.
- Place the potatoes including the liquid on a baking sheet lined with baking paper and bake at 200 degrees top / bottom heat for about 45 minutes.
- Turn occasionally.
Mashed Sweet Potatoes:
- Peel, wash and cut the sweet potatoes into small pieces.
- Put the pieces in a saucepan with water and boil, adding a little salt to the water. When the potatoes are tender, drain off the water.
- Add butter, lukewarm milk, brown sugar and cinnamon and work the mixture into a mash.
- Let the finished mass cool down and place in a greased baking dish.
- Then cover the mass with marshmallows.
- The baking dish goes into the oven at around 180 degrees for 15 to 20 minutes. The marshmallows should flow nicely and caramelize.
BBQ chicken ball (1 portion):
- Cut the chicken breast into cubes and season to your own taste. Line a small bowl with bacon (crosswise) and then pour the diced chicken into it.
- In the middle we place the mountain cheese (also cut into small cubes) and the jalapeños. Layer the chicken breast on top again.
- Turn the mixture, including the bacon, over and wrap all the open areas with more bacon slices. At the end there is a small ball.
- Roll the finished chicken ball in the spice mixture and place in the refrigerator for a few hours.
- This gives the meat a little firmness and keeps its shape.
- Fire up the grill / smoker and grill / smoke the balls indirectly over medium heat. The balls take about 1 hour in indirect heat.
- About ten minutes before the end of the grill time, glaze the balls with a sweet BBQ sauce.
Nutrition
Serving: 100gCalories: 157kcalCarbohydrates: 7.8gProtein: 5.2gFat: 11.6g
