Smoke And Flame

Suggested quantities

For roast chicken thighs:

We advise around 60g or spices (in a generous glug of olive or vegetable oil) for 1kg of thighs if they're large, a little bit more if they are smaller (more surface area to cover).

For cheat's Persian Pilau:

Use about 1 heaped dessertspoon (3 teaspoons) for 200g of pre-cooked rice.

Roasted Cauliflower:

Apply by sight rather than by weight: Mix with vegetable or olive oil and coat generously.

1. Prepare the Chicken Thighs

• Pat the chicken thighs dry with kitchen paper to help the skin crisp up.
• Coat the chicken with Smoke and Flame's Persian Blend ensuring even coverage on all sides.
• Allow the seasoned chicken to sit at room temperature for 20 minutes before cooking to ensure even cooking.

2. Set Up the Barbecue

• Preheat the barbecue for indirect cooking by lighting one side of the grill to medium-high heat, leaving the other side unlit. Ensure the barbecue reaches approximately 170°C. If using an oven, preheat to 170°C.
• Place a drip pan under the cooler side to catch any fat and avoid flare-ups.

3a. Begin Cooking on the Barbecue

• Place the chicken thighs, skin side up, on the cooler side of the barbecue for indirect cooking. Close the lid to maintain a consistent temperature.
• Cook for 40-45 minutes, ensuring the barbecue temperature remains temperature at around 170.

3b. Begin Cooking in the Oven

• Place the chicken thighs, skin side up, on the wire rack and roast in the preheated oven.
• Cook for 40-45 minutes, ensuring the oven maintains a consistent temperature.

4. Finish with Direct Heat on the Barbecue

• Move the chicken thighs to the hot side of the barbecue, skin side down, to crisp up the skin. Grill for 3–5 minutes, keeping a close eye to avoid burning.

7. Check Internal Temperatures

• Use a meat thermometer to check the internal temperature of the chicken thighs. They should reach 75°C (165°F) in the thickest part of the meat.
• If needed, cook further on the cooler side of the barbecue or in the oven until this temperature is reached.
• Coat with honey (optional).

8. Rest and Serve

• Remove the chicken thighs from both the barbecue and oven, and let them rest for 5 minutes to retain their juices.
• Serve hot and enjoy the contrasting flavours of the smoky barbecue and the even, crispy oven-baked skin.

How to Cook Roasted Cauliflower on a Barbecue and in the Oven

Roasted cauliflower is a versatile and delicious side dish that can be cooked to perfection either on a barbecue or in the oven. With its caramelised edges and smoky or roasted flavour, this method will elevate your cauliflower into a showstopping dish. Follow these expert steps for flawless results, whether you're barbecuing or roasting indoors.

1. Prepare the Cauliflower

• Wash the cauliflower and cut it into large florets or thick slices (steaks) for even cooking.
• Toss the cauliflower with oil and Smoke and Flame's Persian Blend ensuring every piece is evenly coated.

2. Set Up the Barbecue

• Preheat the barbecue for indirect cooking by lighting one side of the grill to medium-high heat, leaving the other side unlit. Ensure the barbecue reaches approximately 200°C (392°F).
• Place a drip pan under the cooler side to catch any drippings.

3. Preheat the Oven

• Preheat the oven to 200°C (fan 180°C) or Gas Mark 6. Line a baking tray with parchment paper or foil for easier cleanup.

4. Begin Cooking on the Barbecue

• Arrange the cauliflower pieces on the cooler side of the barbecue for indirect heat. Close the lid to maintain consistent heat.
• Cook for 15–20 minutes, turning the pieces occasionally, until they start to soften and develop light char marks.

5. Begin Cooking in the Oven

• Spread the cauliflower evenly on the lined baking tray, ensuring there is enough space between pieces for proper roasting.
• Roast for 20–25 minutes, flipping halfway through, until the edges are golden brown.

6. Finish with Direct Heat on the Barbecue

• Move the cauliflower to the hot side of the barbecue for a quick sear. Grill for 3–5 minutes, turning frequently, to achieve a smoky char on the edges.

7. Check for Doneness

• Pierce the cauliflower with a fork to check tenderness. It should be soft but still hold its shape, with caramelised edges.
• Ensure the barbecue temperature stays around 200°C (392°F) throughout the process.

8. Rest and Serve

• Remove the cauliflower from both the barbecue and the oven. Let it cool for a couple of minutes before serving.
• Plate up and enjoy the contrasting smoky barbecue and oven-roasted flavours, perfect as a side or main dish.

This is so easy, just taking pre-cooked rice and adding a bit of spice alongside fruit and veg and you have a refreshing side dish in minutes.

Ingredients:

1 pouch of pre-cooked rice. 200g.

3 teaspoons of Persian Blend.

Pomegranate seeds - frozen or fresh.

Raisins

Optional: Fresh coriander leaves, pistachios.

Method:

Heat a little oil in a wok or frying pan.

Stir in the rice and immediately add the Persian Blend.

If dry add just a sprinkle of water.

After 2 minutes, remove from the heat.

Stir in pomegranate, raisins and, if using, pistachios and coriander.

Serve, with Persian Chicken thighs.