Chicken leg with quinoa and wild garlic filling with asparagus and strawberry salad

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Chicken leg with quinoa and wild garlic filling with asparagus and strawberry salad

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
2 persons

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill with grate


Ingredients

2 large chicken drumsticks, boned
• Chicken rub of your choice, optional S&P
and peppers
• 1 packet of bacon
• some oil for brushing

Quinoa-wild garlic filling:
• 60g quinoa
• 30 g wild garlic
• 3 egg yolks
• 2 slices of toast
• 1 small onion
• S&P to taste

Asparagus strawberry salad:
• 250 g asparagus, white & green mixed
• 200 g strawberries
• some lemon zest
• some orange zest
• 1 tsp oil (e.g. sunflower oil)
• white balsamic flavor
• 2 tablespoons olive oil
• 1 onion
• 1 tbsp mustard
• 2 tsp salt
• ½ tsp sugar


Matching accessories are available in our shop!

preparation

Fill the chicken drumsticks with the prepared quinoa and wild garlic mixture and fold them together. Then season. Place the bacon together, overlapping slightly, and wrap it around the filled chicken drumsticks. Grill indirectly in a preheated grill at 180 °C until the internal temperature reaches approx. 72-74 °C.

Cook the quinoa according to the instructions on the packet. Wash the wild garlic and puree it with a hand blender. Chop the onion and toast into small pieces. Mix all ingredients with the egg yolk. Season the mixture to taste with a little salt and pepper.

Remove the woody ends from the asparagus and then peel it according to its color. Bring a large pot of water to the boil with about 2 teaspoons of salt, ½ teaspoon of sugar and 1 teaspoon of oil. Bring the asparagus to the boil briefly. Then immediately reduce the heat and let it steep for about 10 minutes. Meanwhile, wash the strawberries, remove the stalks and chop them up.

Put the drained asparagus in a bowl, pour over a vinaigrette made from white balsamic vinegar, olive oil, mustard and a little water and leave to marinate for a while. Add the finely chopped onion and season with salt and pepper and lemon and orange zest. Add the strawberries and let the asparagus and strawberry salad steep.

Recipe by Martin Seibold
Maze discovered kettle grills and smokers around 16 years ago, which quickly became his great passion. In 2015 he became a founding member of the Burg-BBQ team and in 2016 he became Bavarian Vice State Grill Master . With his new team Boandlkramer-BBQ he became Bavarian Grill Master in 2018. He is now a sought-after grill expert and pitmaster for Big Green Egg Germany. www.maze-bbq.de

Recipe from FIRE&FOOD issue 02/2018


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