Best Restaurant Marbella

This recipe has been sent in by Beckitts Marbella

Marinate this tasty chicken the night before, ready for barbecuing the next day.

Ingredients

• 6 chicken drumsticks, preferably free-range
• 6 chicken wings, preferably free-range

For the marinade:

• 2 tbsp clear honey
• 3cm/1¼in piece of fresh ginger, peeled and grated
• 1 garlic clove, crushed
• 1½ tsp Chinese five spice
• 2 tsp soy sauce
• 3 tbsp orange marmalade
• ½ tsp grated orange zest
• 1 tbsp sesame oil

Preparation method

1. Slash the chicken drumsticks three to four times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all of the marinade ingredients and pour over the chicken. Leave to marinate for at least 2 hours, or overnight if you can, turning occasionally.
2. Once it has marinated, place the chicken on the barbecue over medium-hot coals and cook for about 20 minutes, brushing with any marinade left in the dish as it cooks. If it’s colouring too quickly, move to a cooler part of the barbecue to cook more gently. It’s important you cook the chicken all the way through.
3. If you’re unsure, pierce a drumstick with a skewer: if the juices are still pink, carry on cooking. Eat as soon as they’re cool enough to handle, with the sticky sauce all around your mouth and fingers. Isn’t that what barbecues are all about?
4. The chicken can also be cooked in the oven for perfect picnic food. Preheat the oven to 200C/400F/Gas 6.
5. Transfer the chicken into a roasting tray with a couple of spoonfuls of marinade. Place in the oven for about 50 minutes, turning occasionally and basting with the marinade and juices until thoroughly sticky and golden, adding extra marinade to the tray if necessary. Once the chicken pieces are cooked, eat them when fresh and hot, or leave to cool before packing up for a picnic or packed lunch.

This recipe has been sent in by Beckitts Marbella

Ingredients

For the meringue

• 150g/5½oz caster sugar
• 3 free-range egg whites, whisked in a clean bowl until stiff peaks form when the whisk is removed
• ½ tsp sherry vinegar

For the filling

• 2 lemons, juice and zest
• 3 limes, juice and zest
• 175g/6oz caster sugar
• 3 free-range eggs, plus 5 free-range egg yolks
• 150g/5oz butter, softened
• 200g/7oz double cream, whipped until soft peaks form when the whisk is removed
• 12 passion fruit, pulp only, to serve

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
2. For the meringue, whisk the sugar, a tablespoon at a time, into the stiffened egg whites, until the mixture is smooth and glossy.
3. Gently fold in the sherry vinegar
4. Spoon the meringue mixture onto the prepared baking tray to form a circle about 20cm/8in in diameter. Spoon the remaining meringue in dollops around the edge of the meringue, forming swirls and peaks as you go.
5. Transfer the meringue to the oven and immediately reduce the temperature to 150C/300F/Gas 2. Bake for 45-50 minutes, or until the meringue has hardened on the outside, but is still soft and chewy in the middle.
6. Meanwhile, for the filling, place the lemon juice and zest, lime juice and zest, caster sugar, eggs, egg yolks and 75g/2¾oz of the butter into a heavy-based pan. Whisk over a medium heat until the sugar has dissolved and the mixture is smooth and thick enough to coat the back of a spoon
7. Add the remaining butter, stirring continuously. Continue to stir until all of the butter has melted and the mixture has thickened considerably.
8. Remove the mixture from the heat and whisk a little, then set aside until completely cool.
9. To serve, place the meringue into the centre of a serving platter. Spoon the lemon and lime filling mixture into the centre, then top with the whipped cream and passion fruit pulp.