The Family Cook Book

We were making a salad for lunch and I grilled an enormous misty Knoll chicken breast on the barbecue which fed all four of us. God knows what they feed them on up at Misty Knoll but I would hate to be attacked by one of these. The marinade came from the Hay Day country market cookbook. Ingredients 1 1/2 tsp ground cumin 1 tsp dried thyme 2 tsp ground black pepper 2 tsp hot paprika 2 tsp chili powder salt to taste 2 tbs olive oil 2 tbs lemon juice method mix all the ingredients together and marinade chicken, preferably for a good 30 mins or so. pre heat barbecue, then turn to low and grill slowly (this is the key to getting moist but cooked chicken)it will take 20 mins or so.

I'm not sure if this recipe is Moroccan or from somewhere else of a Moorish persuasion. This is Joe's favourite marinade and we use it on grilled prawns and Chicken. It couldn't be simpler... so here it is Joe .... go on you can do it! Ingredients 2 tsp Cumin seeds 2 garlic cloves 1 tsp sweet paprika i lemon 1 tsp red wine vinegar 3 tbs chopped coriander 3 tbs olive oil salt Method crush the cumin seeds in a pestle and mortar. Remove and set to one side Put the garlic clovs into the pestle and mortar and crush to a paste with some salt. Add the paprika, the juice of half to one lemon, the crushed cumin seeds and the coriander and bash to a pulp (you can do this in a blender) Then add the olive oil and mix again. marinade your chosen food for at least an hour leaving a little of the marinade over to 'dress' the food once it's cooked.