Spicy BBQ Chicken , adapted to TMX from Neil Perry

As well as BBQ, this can be cooked on stove top or oven. It is delicious and I think this will be a Christmas Day recipe.  I used skin OFF, although Perry says skin on. The amount of spice is up to you.  We don’t like very hot/ spicy food but found this perfect.
Ingredients
1 kilo chicken thighs, I used chicken thighs, no skin, no bone. (8 generations serves. )

Marinade
4 cloves of garlic, ( I left this out as I don't tolerate garlic)
3 cm of peeled fresh ginger root. Chopped into 3.
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon.
1 teaspoon smoked paprika
1 teaspoon chilli flakes
1/3 cup of honey
1/4 cup soy sauce
1/3 cup oil, 1 used garlic flavoured oil as I left the garlic out)
Juice of 1 lemon.

S N and P to taste.

Method
Grind ginger and garlic in TMX, 5 seconds/ speed 6.
Scrape down bowl.
Add remaining marinade ingredients, mix 5 seconds speed 4.
Tip into a large plastic bag that has a sealable top. ( if you don’t want to use plastic, pour into a dish that can be sealed. )
Add trimmed chicken thighs and massage the marinade into the chicken.
Refrigerate until needed.  2 hours or up to 1 day.

To cook.
Heat BBQ and oil the grill.
Cook and turn.
Remove and cover with foil for 10 minutes.

Chocolate, Coffee Custard Tarts.

These are delicious .  A flavoursome chocolaty custard held in a light puff pastry case. I make the custard the previous day.  The cold custard into the cold pastry ensures a crisp base.  This sets off the smooth chocolate filling. I bought new Le Creuset cup cake pans as after 30 years of continued use the old ones were sticking. Expensive but very worthwhile.  The little tarts just slip out.
Ingredients.
50 g Lindt dark chocolate.      
1 generous Tablespoon of instant coffee.                                    

                   
3 egg yolks
115 g caster sugar
2 tablespoons of cornflour
230 g cream
170 g milk
2 teaspoons vanilla

1 sheet ready rolled Puff pastry.

Instructions for custard.
Zap chocolate until powder. 10 seconds/ speed 9
Add remaining ingredients EXCEPT pastry.
Mix speed 5 / 5 seconds
Cook 13 minutes/ 90 degrees/ speed 1 1/2
When cooked, zap again speed 5/5 seconds. ( this ensures any thick custard around the blades is mixed in )
Pour into a container and press cling wrap onto surface of custard to prevent a skin forming.
Keep refrigerated until ready to use.

To make Puff pastry cases,   ( set oven at 200 to heat while making cases. ) there is no need to precook cases.
Remove 1 sheet of pastry from freezer.
Place on bench , no flour as it will prevent the pastry bonding.
When semi thawed, cut in half to form 2 equal rectangles.
Place one rectangle on top of other and press gently together.
Roll up firmly from short end.
Cut into 12 small disks.
Flour the bench.
One at a time, roll each disk to 9/10 cm.  fit into cupcake hole. They should be flush with top edge.
( if pastry has become very soft, pop into fridge to firm up. )
Pour custard into each hole being careful not to over fill.
Bake for 20 minutes.  Check after 15 minutes.
They will rise in oven and then flatter out as they cool.
Allow to cool for 5 minutes before removing to a cooling rack.

Notes.
Without the chocolate and coffee, this is the recipe for Portuguese Custard Tarts.
I use Bill Granger’s method for the pastry cases as it provides a thin crisp base.
Meringue topping can be added after baking as can a piped swirl of cream. They are nicest when slightly warm.  They keep well in a sealed container in the fridge for 2 days.