GRILLED CASHEW CHICKEN This dish comes from the beautiful Indonesian island of Bali, where nuts are widely used as a base for sauces and marinades. Serve it with a green salad and a hot chili dipping sauce. 4 chicken legs Radishes, sliced, to garnish 1/2 cucumber, sliced, to garnish Chinese cabbage, to serve FOR THE MARINADE 2 ounces raw cashew or macademia nuts 2 shallots, or 1 small onion, finely chopped 2 garlic cloves, crushed 2 small red chilies, chopped 2-inch piece lemongrass 1 tablespoon tamarind sauce 2 tablespoons dark soy sauce 1 tablespoon Thai fish sauce 2 teaspoons sugar 1/2 teaspoon salt 1 tablespoon rice or white wine vinegar

Using a sharp kitchen knife, slash the chicken legs several times through to the bone. Chop off the knuckle end and discard.

To make the marinade, place the cashew or macademia nuts in a food processor and grind until fine (or use a pestle and mortar to grind them).

Add the chopped shallots or onion, garlic, chilies and lemongrass and blend. Add the remaining marinade ingredients and blend again.

Spread the marinade over the chicken and leave for up to 8 hours in the refrigerator. Cook the chicken on a medium grill for 25 minutes, basting and turning occasionally. Garnish with radishes and cucumber and serve on a bed of Chinese cabbage.

Serves 4.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]