Mom’s BBQ chicken

Ingredients

1 ¼ cups soy sauce

½ cup packed dark brown sugar

6 scallions, thinly sliced on an angle

3 tablespoons rice vinegar

3 tablespoons maple syrup

2 tablespoons gochujang (Korean chili paste)

2 tablespoons toasted sesame oil

2 tablespoons grated peeled fresh ginger

2 tablespoons roasted sesame seeds

6 cloves garlic, grated or minced

Pinch of kosher salt or sea salt

Freshly ground black pepper

8 boneless skinless chicken thighs

Vegetable oil, for grilling

 

Method

In a medium bowl, stir together the soy sauce, brown sugar, scallions, vinegar, maple syrup, chile paste, sesame oil, ginger, sesame seeds, garlic, salt, and a generous amount of pepper until the sugar has dissolved.

Transfer 1 cup of the marinade to a container, cover, and refrigerate.

Add the chicken to the bowl with the remaining marinade and toss to coat. Cover and let marinate in the refrigerator, tossing once or twice, for at least 4 hours or up to overnight.

Before grilling, let the chicken come to room temperature, about 30 minutes. Meanwhile put the reserved 1 cup marinade in a small saucepan and simmer until it has thickened to a glaze-like consistency, 8-10 minutes; set the glaze aside.

Preheat a gas or charcoal grill to medium-high heat.

Lightly brush the grates with vegetable oil. Shake any excess marinade off the chicken and arrange on the grill without crowding. Grill, flipping the thighs halfway through, until cooked through, about 15 minutes. Keep an eye on the temperature; if the grill is too hot, the outside thighs will burn before the inside is done. Transfer the chicken to a platter and brush very lightly with the glaze. The glaze can also be served on the side as a dipping sauce.

Serves 4

Spicy pickled radish salad

Makes 1 ½ cups

Ingredients

6 ounces Korean white radish or daikon, peeled and julienned

1 ½ tablespoons Korean apple vinegar (sagwa-shikcho) or rice vinegar

1 ½ tablespoons sugar

1 ½ teaspoons gochugaru (Korean chile flakes)

1 small clove garlic, grated or minced

1 teaspoon kosher salt or sea salt

Method

Stir together all the ingredients until the radish is coated. Cover and refrigerate for about 1 hour before serving.

 

Citron tea posset

Ingredients

1 ¾ cups (420mililiters) heavy cream

½ cup (100grams) sugar

Grated zest and juice of 1 lemon

2 tablespoons citron tea syrup (yujacha)

Crystallized Lemon Zest for serving (optional)

Method

In a medium saucepan, combine the cream and sugar and gently simmer, stirring often, until the sugar has dissolved, about 3 minutes. Remove from the heat and let cool until warm.

Whisk the lemon zest and juice in the cooled cream mixture. Pour into four to six serving glasses (I like to use martini glasses), small bowls, or ramekins, cover each with plastic wrap, and refrigerate until set, about 3 hours.

Before serving, in a very small bowl, stir together the citron tea syrup and 1 tablespoon water. Spoon the liquid on top of each posset, swirling the glass so the top is evenly coated. Top with crystalized lemon zest, if desired.

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Levi Roots’s ginger and pecan brownies

Makes 18-20 brownies


Ingredients:

250g/9oz plain chocolate, minimum 70 per cent cocoa solids, broken into pieces

250g/9oz butter

5 free-range eggs

350g/12oz dark muscovado sugar

1-2 tbsp rum (optional)

150g/5½oz plain flour, sifted

125g/4½oz pecan nuts, roughly chopped

4 x 2.5cm/1in pieces stem ginger (from a jar), chopped

icing sugar, sifted, for dusting (optional)

 

  1. Preheat the oven to 180C/350F/Gas 4. Line a 30cm x 20cm/12in x 8in, deep-sided cake tin with greaseproof paper.
  2. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and butter to the bowl and stir until melted and glossy. Remove from the heat and set aside to cool slightly.
  3. In a separate bowl, beat together the eggs and sugar using an electric whisk until pale, fluffy and thick.
  4.  Add the melted chocolate mixture and rum, if using, then whisk again until smooth and well combined.
  5.  Carefully fold in the flour, using a metal spoon. Add the pecan nuts and stem ginger and fold into the mixture, then pour the brownie batter into the prepared cake tin.
  6.  Transfer the brownies to the oven and bake for 20-25 minutes, or until the top is firm to the touch but a skewer inserted into the centre of the brownies comes out slightly sticky. Remove from the oven and set aside to cool slightly in the tin.
  7.  When the brownies have cooled slightly, cut them into 18-20 squares or triangles and carefully remove from the tin. Pile onto a plate and dust with icing sugar, if using.

Levi Roots’s escovitch seabass

Try Levi’s delicious fish dish for yourself!

Ingredients:

Oil for greasing

2 x 1kg (2lb 4 oz) seabass, gutted, scaled and gills removed

¼ tbsp salt

1 ½ tsp pepper

 ½ lime 

2 spring onions, trimmed

4 sprigs of thyme

1 hot red chili (ideally Scotch bonnet), deseeded and thinly sliced

1 tbsp olive oil, to glaze (optional)

 

For the Escovitch:

2 tbsp olive oil

1 green pepper, deseeded and cut into thin strips

1 yellow pepper, deseeded and cut into 2.5cm (1in) chunks

1 orange pepper, deseeded and cut into 2.5cm (1in) chunks

1 red onion, cut into 2.5cm (1in) chunks

1 hot chilli (ideally Scotch bonnet), deseeded and thinly sliced

2 tsp cider vinegar

 

  • Preheat the over to 190 °C/375 °F/gas mark 5. Lightly oil a baking sheet and put the fish on it. Mix together the salt and pepper and use most of it to season inside both fish. Squeeze the half-lime into both cavities as well. Bash the spring onions with the handle of a heavy knife to release their flavor. Put 1 spring onion and 2 sprigs of thyme inside each fish along with half the chilli. Make 3 diagonal slashes through the skin of each bass on the uppermost side only and season with the remaining salt and pepper. Put in the preheated oven and cook for 30-35 minutes, until the flesh is soft, tender and cooked through.
  • Meanwhile, prepare the esovitch. Heat the oil in a frying pan over a medium-high heat and stir fry the peppers, onion and chilli for about 4 minutes, until softened but still slightly crunchy. Add the vinegar and stir into the vegetables for 10 seconds or so. Turn off the heat.
  • When the fish are cooked, brush them lightly with olive oil to make them look glossy, if liked. Arrange the esovitch vegetables over and around the fish. I like to this straight away, hot; you can also have it at room temperature or cold.
  • Serves six

Levi Roots’s rice and peas

It is important to get a well-flavoured base to cook the rice in. Use a Scotch bonnet chilli that is completely undamaged. One tiny hole will make your rice and peas blisteringly hot! Serves six.

1 fresh coconut
850ml warm water
1 hot red chilli (ideally Scotch bonnet) – whole and undamaged
7 allspice berries
2 sprigs of thyme
1 garlic clove – peeled
1 spring onion – bruised with a rolling pin
½ an onion – roughly chopped
400g can black beans – drained
30g butter
salt and pepper
450g basmati rice

Decide which of the three “eyes” in the coconut (you’ll see them at one end) is the one you’re most likely to be able to break into – only one will work! Try to penetrate it with a strong, sharp-tipped knife. If that one doesn’t work, try the others. Pour the coconut water out through the hole and set aside. Smash the coconut. Using a small, sharp knife, lever the flesh from the shell.

Grate the coconut into a bowl. Pour 650ml water over and stir. Lift the coconut flesh up in fistfuls and squeeze out all the juice into the water. Put the squeezed clumps of grated coconut into a sieve, transfer the coconut water to a saucepan, tip the squeezed coconut back into the bowl and cover with the remaining water. Again lift the coconut flesh up in fistfuls and squeeze out all the juice into the water. Transfer the coconut water to the saucepan. Discard the squeezed-out flesh. Add the coconut water from the coconut to the saucepan at this stage, if you like. Add all the remaining ingredients, except the basmati, to the saucepan. Bring to the boil, cover, then turn down and simmer over a medium heat for 15 minutes.

Meanwhile, wash the rice in cold running water until the water is almost clear. Drain, then add to the coconut base. You may need to add some water to bring the level to about 2½cm above the level of the rice. Season again. Bring to the boil, then cover the rice immediately. Turn the heat down to its lowest level and cook for 15-20 minutes – don’t stir it, and don’t peek inside! Fish out the spring onion, thyme and chilli, give it a fork to stir it up, and serve immediately.

10 Classic X-Files Creatures

Mulder and Scully have, over the years, experienced more than their fair share of ghoulies, ghosties, long-leggedy beasties and things that go bump in the night. Here, then, is a selection of ten of our all-time favourite creatures ever featured on The X-Files.

Arctic Worms from ‘Ice’

“I don’t know if we should kill it.”

The X-Files Artic Worms

Greg Pincus from ‘Folie à Deux’

“Folie à deux. A madness shared by two.”

The X-Files Greg Pincus from ‘Folie à Deux’

Hallucinogenic Fungus from ‘Field Trip’

“Mulder, I’m admitting that I was wrong.”

Hallucinogenic Fungus from ‘Field Trip’

Rob Roberts from ‘Hungry’

“Is that brain? Is that brain matter there?”

The X-Files Rob Roberts from ‘Hungry’

Bark Creatures from ‘Detour’

“You ever thought seriously about dying?”

the X-Files Bark Creatures from ‘Detour’

Chinga from ‘Chinga’

“Maybe you don’t know what you’re looking for.”

The X-Files Chinga from ‘Chinga’

Flukeman from ‘The Host’

“Tell Skinner his suspect is a giant bloodsucking worm.”

The X-Files Flukeman from ‘The Host’

Leonard Betts from ‘Leonard Betts’

“Did I mention that Mr Betts had no head?”

the X-Files Leonard Betts

Eugene Victor Tooms from ‘Squeeze’ & ‘Tooms’

“Do you think I’m spooky?”

Eugene Victor Tooms from ‘Squeeze’ & ‘Tooms’

The Peacock Family from ‘Home’

“Is there a history of genetic abnormalities in your family?”

The x-Files The Peacock Family from ‘Home’

 

Sarah Ellen: Everything You Need To Know About The Neighbours Newbie

There’s a new face arriving in Ramsay Street this April  and we couldn’t be more excited! Here’s everything you should know about Neighbours newbie, Sarah Ellen…

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18-year-old Sarah is set to join the Neighbours cast in April as Scott and Charlene’s daughter, Madison Robinson, who’s a budding journalist.

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Prepare to watch behind your hands/sofas, Neighbours fans, as Madison will be quickly caught up in family turmoil after she’s sent to check up on her (equally as gorgeous) brother Daniel. Blimey, that is one good gene pool! 😍

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Kylie Minogue wished her onscreen daughter good luck and it was super cute. The pair met previously at an Australian award ceremony – don’t they look alike?

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Yes – she’s an actor, yes – she’s a model, and yes – she’s also a vlogger. Why do things by halves, eh?

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Sarah studied fashion at Sydney’s The Fashion Institute and we can definitely see why!

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When she was younger, Sarah collected snails and kept them in a bird cage. Now she owns a dog, which is a little less unusual but much more adorable. 🐶

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She loves her social media followers. A lot. 💖 Sarah already has a combined following of nearly 2m across Twitter, Facebook and Instagram.

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Sarah even met her TV dad Jason Donovan (who played Neighbours ledge Scott Robinson) on BBC’s The One Show.

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Sarah Ellen’s eyebrows shot to fame before she did. Yep, really. We even have the video evidence to prove it.


She’s good pals with the Australian singer Jai Waetford, who will also be appearing in Neighbours from May.

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Tune into Neighbours on the 22nd April at 1.45pm and 5.30pm on Channel 5 for Sarah Ellen’s screen debut.

You can also follow Sarah on Twitter/Facebook/Instagram: @Sarah3llen

The truth is in here: 9 essential X-Files facts

The truth is out there! Also, it’s right below, in our top nine trivia selection for veteran X-Philes and newcomers to Chris Carter’s incredible show.

Chris Carter used to write and edit Surfer magazine. “Surfing’s an addiction,” he said in 1998.

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The X-Files was inspired by a report claiming 3.7 million Americans have been abducted by aliens.

The X-Files-alien

Bruce Campbell, Adam Baldwin, Dean Cain and Lou Diamond Phillips all auditioned to play Mulder.

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Scully was inspired by Jodie Foster’s portrayal of Clarice Starling in The Silence of the Lambs.

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Jodie Foster voiced Betty, the talking tattoo, in Season 4 episode Never Again.

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While Mulder believes and Scully’s sceptical, in life it’s Anderson, not Duchovny, who believes.”Psychokinesis appeals to me.ESP, telling the future – I love that stuff!” said Gillian Anderson in 1994

The X-Files-scully generic

The show was originally shot in Vancouver as, says Carter, that’s “where the good forests are.”

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The whistle at the heart of Mark Snow’s theme was inspired by ’85 Smiths’ track How Soon is Now?

To offset their height difference, 5’3″ Anderson stood on a box when filming with 6′ Duchovny.

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