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Cooking In The Fountain – All-Weather Barbecue Chicken & Chocolate Mousse



4 large chicken legs (with skin)
75ml (3 fluid oz.) tomato ketchup
15g (1/2 oz) soft brown sugar
3 tablespoons of clear honey
Juice of half lemon
2 cloves garlic, peeled and crushed

Preheat oven to 200C or 400F(Gas mark 6)
Cut through skin of each chicken leg. Arrange in roasting tin with small amount of cooking oil. Roast for 30 minutes and then pour off excess fat. Mix together the sugar, honey, ketchup, lemon juice and garlic. Brush the mixture over the chicken and cook for further 25 minutes, baste occasionally. Check that chicken is cooked through, juices should run clear when thickest part of leg is pierced. Serve with chips and peas or a nice mixed salad.


200G Plain Dark Chocolate
4 eggs, separated
175ml double cream, plus extra to serve.

Bring a small saucepan of water to a simmer. Break the chocolate into small pieces and place in a small, heatproof bowl. Make sure the bowl does not touch the water. Leave, without stirring, until the chocolate has melted. Remove from heat and allow to cool a little. Beat 4 egg yolks into the chocolate, it will thicken the mixture. Cool mixture for approx. 15 minutes. Whisk 4 egg whites in a separate bowl until peaks form and fold into chocolate mixture. Spoon into serving dishes, cover with cling film and chill in fridge for about 2 hours. Serve with a little extra cream.

Fountain News DigitalThis article was originally published in:
Fountain News Digital – May 2011 (Issue 4)

We are re-publishing all articles from our past newsletter, Fountain News Digital, and you can view all completed newsletters here. There were nine issues published in total between 2010 and 2012.

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