GREENFIELD, Ind.--(BUSINESS WIRE)--Jul 13, 2023--

We all love a good barbecue but sometimes we want something a little more than overcooked burgers and soggy salads. There’s no reason you can’t be adventurous when cooking al fresco, says Farang chef Sebby Holmes. When cooking chicken over a fierce heat, for example, it’s always best to marinate or brine it first. That’s what makes the chicken green curry below so packed full of goodness by the time it hits the barbecue. The same goes for the grilled tiger prawns and citrus som tam salad. A widely eaten salad in Asia, the som tam’s clementine adds a natural sweetness to the juices of the grilled prawns, making this a stand out dish. When cooked over an open fire, aubergine has an amazing ability to transform into a smoky, soft bombshell of flavour. The smoky aubergine, pickled cucumber and sesame salad with runny duck eggs is the perfect accompaniment to a barbecue, and also delicious served with steamed rice as a main. Barbecue chicken green curry When cooking chicken over a fierce heat such as a barbecue, it’s always best to marinate or brine it first. Now, you can honestly spend a lifetime researching the brining process and some people do, however we don’t have time for that! Suffice to say that by leaving raw meat in contact with salt and/or sugar and moisture before cooking, you allow it to take on flavour. This recipe uses the green curry paste to marinate the chicken, meaning it’s packed full of goodness by the time it hits the barbecue. Serves: 2 Ingredients: 20g coconut oil (vegetable oil can also be used instead) 100g green curry Payst 3g kaffir lime leaves, torn a little to release their flavour 10ml fish sauce (if using Payst no seasoning is necessary as it is pre-seasoned) 10-15g palm sugar (if using Payst no seasoning is necessary as it is pre-seasoned) 200ml chicken stock 1 tin coconut cream 4 free-range chicken thighs on the bone (400-600g total weight) 100g new potatoes, sliced in half 80g baby sweetcorn, sliced at an angle 80g green beans, sliced in half lengthways 10g krachai wild ginger, peeled and julienned (if you can’t find this, use the larger, more common ginger) 10g Thai sweet basil A piece of wood for smoking on the BBQ (my favourite is hickory) Method: Heat the coconut oil in a large saucepan over a high heat, then add the green curry paste and kaffir lime leaves and stir regularly until the paste begins to split like scrambled eggs – this will take a few minutes. You will notice that the smell of the ingredients changes from raw to fragrant. At this point, add 10ml fish sauce and allow it to cook into the paste for 1 minute (don’t add too much as it is strong and you can always add, but never take away). Next, add the sugar and cook for a minute or so until melted and beginning to caramelise – this is noticeable as the paste begins to darken. Now it’s time to loosen the curry with liquids. Add half the chicken stock and 100ml of the coconut cream to the pan, then remove from the heat and allow to cool. When cool, use a little of the curry to marinate the chicken thighs; use enough to coat them, then refrigerate the chicken to allow the flavours to infuse for a minimum of 2 hours, but ideally overnight. Light the barbecue and wait for the coals to glow red. Place the piece of wood onto the coals and allow to set alight and begin to smoke. At this point, add the chicken thighs skin-side up and cook for 3-4 minutes on one side, lowering the BBQ lid so that the meat is engulfed by the smoke. Turn the chicken pieces over and repeat the process until the skin is crispy and golden brown and the chicken is piping hot. Next, return the remaining green curry to the pan and bring back to a simmer. Add any excess from the marinated chicken, then add the remaining stock. Add the potatoes and cook for about 8 minutes until they begin to soften. Add the sweetcorn and green beans and cook for a further 5 minutes until all the vegetables are softened but still retain a little bite. Add the hot chicken thighs, the remaining coconut cream and the krachai and basil. Check you are happy with the seasoning, add a little more fish sauce, sugar or coconut milk if needed and serve immediately. This dish is best served with steamed jasmine rice. Grilled tiger prawns and citrus som tam salad Som tam has fast become one of the most widely eaten and popular salads to come out of Asia. It originates from Lao, but now has many well-known variations from all over. This version is one I created for Farang. The use of clementine, which adds a natural sweetness, along with the juices of the grilled prawns, makes it a stand out dish. Try it with some sticky rice and some of our ginger and green sweet chilli dipping sauce for a proper feed. Serves: 2 Ingredients: 8-10 prawns, cleaned, deveined and outer shells removed 1 tsp fish sauce 1 tsp vegetable oil 4 garlic cloves, peeled 2 tsp dried shrimp A pinch of Maldon sea salt 1 tbsp peanuts, fried or roasted 3 red bird’s-eye chillies (more if you like it spicy) 10g green beans, chopped in 2 30g cherry tomatoes 200g shredded green papaya (can be found in most Asian supermarkets) 10-15g palm sugar 20ml thick tamarind water Juice of 2 limes ½ lime, chopped with the zest on Juice of 1 clementines Method: Coat the prawns in the fish sauce and oil, then place them on a hot grill for 2-3 minutes until the side in contact with the heat has turned pink. Turn the prawns over and repeat on the other side until they are hot throughout. Remove from the heat and set aside. Pound the garlic and dried shrimp in a mortar and pestle, using the salt as an abrasive. Then pound in the peanuts to break them up just enough to mix through the salad; be careful not to over-pound them or they will turn into peanut butter. Next, one by one, add the chillies, green beans, tomatoes, grilled prawns and papaya to the mortar, bruising them as you go to distribute the flavours. Add the palm sugar, tamarind water, lime juice, chopped lime and the juice of 1 clementine. Give the salad a final bruising to ensure that all ingredients are packed full of the flavoursome dressing, making sure that the palm sugar has completely dissolved in the dressing, otherwise someone will get an unexpected sweet mouthful. Taste the dressing to check that it suits your tastes – it should be sweet, salty, sour and spicy with a hint of bitterness from the lime zest. Adjust the seasoning if necessary, then serve. Smoky aubergines, pickled cucumber and sesame salad with runny duck eggs When cooked over an open fire, aubergine has an amazing ability to transform into a smoky, soft bombshell of flavour. This salad, a perfect accompaniment to a barbecue and also delicious served with steamed jasmine rice as a main, uses a runny egg to contribute to the dressing. I’ve used Thai purple aubergines, which are thinner and easier to grill evenly in a short time. You can also use ordinary aubergines, but they may need a little longer on the fire. Serve drizzled in our burnt chilli dipping sauce to add an extra level of flavour. Serves: 2 Ingredients: 4 Thai purple aubergines (these can be found in most Asian supermarket, however, the larger, more popular, aubergines can be used instead) 2 duck eggs 10g jasmine rice 10g mint, torn 10g coriander 10g Thai shallots, peeled and thinly sliced (banana shallots can be used) 1 tsp toasted sesame seeds For the pickle: 2 tbsp caster sugar ½ tsp table salt 50ml distilled white vinegar ¼ cucumber, thinly sliced For the dressing: Juice of 3 limes Juice of 2 clementine 2 tsp fish sauce (seaweed sauce can be used as a vegetarian substitute) ½ tsp chilli powder (a little less if you don’t like things too spicy) 2 tsp caster sugar 3 tsp tamarind water Method: Light the barbecue and place the whole aubergines directly onto the hot coals, or near the hottest part of the grill if you’re using a gas barbecue. Keep a close eye on them and turn them over frequently, ensuring that the heat from the coals is distributed evenly. The aubergines are ready when they are soft to the touch, with charred and blistered skins. When cool enough to handle, peel off the skin. If you are not using a barbecue, crank the oven right up to full blast and bake the aubergines until the skins are charred and the flesh is soft – this will take 20-25 minutes. Meanwhile, soft-boil then peel the duck eggs. An average-sized egg takes 6-7 minutes to cook on a rolling boil. I cook mine in salted water, then transfer them into ice-cold water with a splash of olive oil. If you peel the eggs in the water, the oil gets between the shell and the flesh, making them easier to peel. Once peeled, set aside at room temperature. Put the rice in a dry frying pan and lightly toast on a medium heat, shaking the pan constantly until the grains have turned golden brown and release a lovely aroma. Pound the rice into a powder in a granite mortar and pestle, or use a spice grinder. Make sure to grind the rice to a powder as it will be used to add texture to the salad; it will be crunchy if the grains are too coarse. Next, make the pickle. In a medium saucepan, gently heat the sugar, salt and vinegar together with 50ml cold water until the sugar has dissolved. Be sure to keep stirring so that the sugar dissolves without heating the water too much. Remove from the heat and add the cucumber, then refrigerate. Make the dressing. In a bowl, mix the lime and clementine juices, the fish sauce, chilli powder, sugar and tamarind water. Taste and adjust the dressing to cater to your own taste buds: it should be sweet, salty, sour and hot, with an edge towards the salt and citrus. When you’re happy with the flavour, add the aubergines, mint, coriander, shallots and the pickled cucumber (straining any pickling juices before adding), then gently fold together, leaving the aubergines whole if you can be delicate enough. Put the aubergines on a serving plate and place the duck eggs on top. Using the tip of a knife, pierce a hole in the eggs and break them open with your fingers, releasing the runny yolks so that they ooze into the salad. Sprinkle the salad with the rice and sesame seeds and add a tiny pinch of salt onto the runny egg yolks as a surprise burst of flavour. Serve with steamed jasmine rice for an extra fill.

Hong Kong’s restaurants are reshaping their supply chains after the government banned seafood from parts of Japan, bringing

Max Verstappen put down an early marker in his bid to win 10 consecutive races by setting the fastest time in practice for the Italian Grand Prix. The double world champion edged out Ferrari’s Carlos Sainz by 0.046 seconds in Monza with Sergio Perez third in the other Red Bull. Charles Leclerc finished fourth for Ferrari at the Italian team’s home event, one place ahead of Mercedes’ George Russell, while Lewis Hamilton ended the opening running of the weekend in eighth. Verstappen has dominated Formula One this season – winning 11 of the 13 rounds so far – and will make history on Sunday if he racks up another victory. The Red Bull driver – already 138 points clear in his pursuit of a third world championship – is level with Sebastian Vettel on nine wins and, on the evidence of practice, is poised to land yet another win and set a new record. Hamilton ended his long-running contract saga in the build-up to this weekend’s race by putting pen to paper on a new £50million-a-year deal. But the seven-time world champion ended first practice six tenths back from Verstappen and a tenth adrift of team-mate Russell. Ferrari have endured a poor season, but showed early promise in front of their fanatical supporters at the Temple of Speed with Sainz and Leclerc second and fourth respectively. Elsewhere, Fernando Alonso, who finished runner-up to Verstappen at last weekend’s Dutch Grand Prix, took sixth for Aston Martin, one place ahead of McLaren’s Lando Norris. Second practice gets under way at 5pm local time (4pm BST). Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Ubah Hassan, a new cast member on 'RHONY', wants to revolutionize cooking by transforming mundane meals into mouthwatering delights

Activists and politicians are lauding and bashing the Supreme Court ruling one year ago that led to massive changes in abortion access and law across the U_S_ After years of calling for change, it's now anti-abortion groups who are praising the status quo, saying the end of Roe v_ Wade has “saved countless lives.”

Zoom is demanding its employees return to the office. It seems not even the popular

Pharrell Williams showcased his debut collection for Louis Vuitton Spring-Summer 2024 at Paris’s Pont Neuf bridge on Tuesday (20 June). The star-studded show kicked off the 50-year-old record producer’s tenure as Louis Vuitton’s men’s creative director. The show – themed “lovers” – consisted of “printed leather jerseys and rugbys, quilted denim, Mao-neck blazers and ghillie camo with LV logo cutouts.” In an interview before the show, Williams spoke about his role, which he has held since February 2023. “I’m the second Black man to ever experience this on the planet, the biggest fashion house in the world,” he said. “My brother Virgil [Abloh] was the first. “He made so many strides for the house and did so many things. He brought skate culture into this world – while being an American Black man. It’s unreal the fact that I get to do this as well.” Pharrell’s show was attended a number of celebrities, including music power couple Beyoncé and Jay-Z, rapper and actor Jaden Smith, his sister and fellow artist Willow Smith, supermodel Naomi Campbell, Spider-Man star Zendaya, rapper Megan Thee Stallion, Kim Kardashian, rappers Tyler, the Creator and A$AP Rocky, and pop star and business mogul Rihanna. During the show, Williams also premiered new songs, including an unreleased track with longtime collaborator Clipse. Footage of a song featuring Pusha-T and No Malice has since gone viral on social media. To celebrate Williams’s achievement, Jay-Z also delivered a surprise performance consisting of hit tracks such as “N***as in Paris,” “Frontin’,” “Public Service Announcement (Interlude),” “Change Clothes,” “F***WithMeYouKnowIGotIt,” and so on. Speaking to The New York Times about his post at LV, Williams said: “I am a creative designer from the perspective of the consumer. “I didn’t go to Central Saint Martins, but I definitely went in the stores and purchased, and I know what I like.” Williams said he wants to give the consumers “that same experience that you get when you go to Canal Street, a place that has appropriated the house for decades, right? “Let’s reverse it. Let’s get inspired by the fact that they’ll make some colourways that the house has never made. But then let’s actually make it the finest of leather.” Williams initially teased his menswear collection with a billboard featuring a pregnant Rihanna. Louis Vuitton confirmed the appointment of Williams as the late Virgil Abloh’s successor in February 2023. “Louis Vuitton is delighted to welcome Pharrell Williams as its new men’s creative director,” the fashion house said in a statement at the time. “His first collection for Louis Vuitton will be revealed next June during Men’s Fashion Week in Paris. The brand described Williams as a “visionary whose creative universes expand from music to art, and to fashion”. Read More I couldn’t climax, so I let ‘big testosterone’ take me for a ride ‘What in the wingardium leviosa?’: Emma Watson stuns fans with ‘levitating’ dress John Goodman reveals he’s lost 200 pounds as he makes red carpet appearance Oscars 2023: Why was Morgan Freeman wearing a single glove? Kim Kardashian reveals why she didn’t speak out on Balenciaga backlash Shania Twain rocks 1990’s music video look at People’s Choice Awards

By Foo Yun Chee BRUSSELS Online travel agency Booking Holdings will on Friday try to convince European Union

A takahe pair were released near Wellington in a victory for efforts to save some of the world's rarest birds.

Horror wears a terrifying new face in It Lives Inside, the first feature from writer-director

Murder, mayhem, high-stake heists, and sexual intrigue: These are the electrifying elements that often come