carving by chef imtiaz ali balti

                          carving.
carving is a art ,and i like  it .i m alwas try when i dot have any work or when i m at home 
if you try at home you can do it .if you like or interest. 

By chef imtiaz Ali balti,Balsamic vinegar chicken

Balsamic vinegar chicken by chef imtiaz Ali balti,

Balsamic vinegar chicken

Preparation Time

240 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

 2 small (about 1kg each) chickens

1 bunch coriander

4 garlic cloves, crushed

1 to 2 long green chillies, chopped

4 cup olive oil

1/3 cup balsamic vinegar

 Green salad and lime wedges, to serve

Method

 Cut chickens in half lengthways. Remove and discard back bones (you can ask a butcher to do this for you). Using a sharp knife, make a few cuts across each chicken. Place into a large glass or ceramic dish. Wash coriander leaves, stems and roots. Dry well. Roughly chop leaves, roots and stems. Place into a food processor with garlic and chillies. Process until finely chopped. Add oil and vinegar. Process until combined. Season with salt and pepper. Pour mixture over chicken. Rub to coat. Cover. Refrigerate for at least 4 hours, or overnight if time permits. Remove chicken from fridge 20 minutes before cooking to bring back to room temperature. Preheat barbecue grill on high heat. Reduce heat to low. Place chicken, skin-side down, onto grill. Cover with barbecue hood or a large baking dish. Cook for 15 minutes. Turn. Cook, covered, for a further 12 to 15 minutes or until just cooked through. Remove from heat. Cover loosely with foil. Stand for 10 minutes. Serve with salad and lime wedges

 

BY CHEF IMTIAZ ALI BALITI FOOD , Honey Rosemary Chicken Kabobs

Honey Rosemary Chicken Kabobs BY CHEF IMTIAZ

HONY rOSEMARY CHICKEN

Ingredient

  1/3 cup honey

 1/4 cup lemon juice

2 tablespoons minced fresh rosemary

 1/4 teaspoon crushed red pepper flakes 

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 pint cherry tomatoes

1 small zucchini, cut into 1-inch pieces

 1 (8 ounce) can unsweetened pineapple chunks, drained

Directions

 In a bowl, combine the first four ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and pineapple. Grill kabobs, covered, over low heat for 9-11 minutes or until chicken juices run clear, turning and basting frequently with reserved marinade.

FOOD BBQ AND FINGER FOOD

 BBQ table ,nice logo in table

 how we make BBQ pizza at gust house on grill,

 our BBQ pizza topping,

 mini burger on grill

 pizza on grill

 lamb chop

 lemon oregano

 chef Imtiaz Ali with BBQ counter out side ,

 Vicky making finger food  at munch

 MUNCH

 MUNCH

 MUNCH

 BUSY TIME ,

Chef imtiaz recipe # 6 photo,