What is Indirect Cooking on a barbecue?
Indirect cooking is a process where you place all your charcoal on one side of your barbecue and leave the other side without any coals. Light the charcoal and cover the top to create an oven-like environment. When your barbecue is up to the correct heat, place your poussin on the side without any charcoal to roast just as they would in an oven.
How do you make the onion paste in the recipe?
Onion paste can be used a lot of different ways, not just in this recipe. You can stir some into a curry, for example for more flavour. In this recipe you can make the onion paste quite strong by adding only a couple tablespoons of the yoghurt to the fried onions which is my preferred flavour for this marinade. This time I was using the yoghurt paste in other recipes so I added more yoghurt.
INGREDIENTS
Rapeseed (canola) oil, for deep-frying
3 large onions, finely sliced
Yoghurt to taste
METHOD
Heat enough oil for deep-frying in a large, heavy- based pan over a high heat. Test to see if it is hot enough by dropping a piece of onion in the oil; if it sizzles immediately and floats to the top, the oil is ready.
Add the onions and fry for about 5 minutes until they turn light brown. They will continue to cook once
out of the oil, so be sure to get them out when they are still light brown.
Using a wire mesh spoon, transfer the fried onions to a plate lined with paper towel to soak up
the excess fat. Store in a cool, dry place in an air-tight container until ready to use. These will keep for up to a week.
To make the finished paste, blend the fried onions with about 3 tablespoons of yoghurt. You can add more yoghurt if you like but I prefer the more intense flavour of the fried onions so I usually 3 to 4 tablespoons. Although I used a version with a lot more yoghurt in it this time, I was able to make the recipe as I like it by not adding all the plain yoghurt in the recipe.
