Grilled Chicken
Ingredients
1 x size 14 chicken
Chermoula Spatchcock Chicken With Tomato Charred Onion Salsa by Michael Van De Elzen
Serves: 6
Chermoula Paste
Ingredients
2 onions peeled and diced 6 cloves garlic
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp turmeric powder
1 cup coriander leaves
sea salt to taste
2 tbsp cooking oil
Method
1 - Place all the chermoula ingredients into a food processor and blitz until smooth.
2 - Preheat the oven to 180*c. Using some kitchen scissors cut the chicken down both sides of the back bone. Open the chicken up and push down firmly on the breast spreading the chicken flat.
3 - Rub all over with the chermoula paste, drizzle over the oil and sprinkle and place into a roasting tray, then into the oven for 30 minutes.
4 - Remove the chicken and allow to rest, cut into 8 pieces and serve.
Tomato onion salsa
Serves 6
Ingredients
6-8 mixed tomatoes
1 small onion peeled & diced
2 tbsp olive oil
2 tbsp cabernet or red wine vinegar
1 tsp flaky salt
20 grinds black pepper
4 cloves garlic peeled and roughly chopped.
Method
1 - Dice tomatoes into small squares
2 - Remove small connection to stalk
3 - Place in bowl with onions
4 - On wooden chopping board sprinkle garlic with salt and mash into a paste
5 - Add to the tomatoes & onion
6 - Pour over olive oil, freshly ground pepper and vinegar
7 - Place in fridge to marinate
8 - Drain excess liquid from tomatoes before serving
Roasted ugly carrots with mandarin gremolata
Serves 12
Ingredients
20 carrots cut
2 tbsp sunflower oil
Flaky Sea salt
Method
1 - Pre heat the oven to 180*c
2 - Cut the carrots in half lengthwise and drizzle with oil and sprinkle with some salt.
3 - Place into the oven and roast for 35 minutes or until coloured and tender.
4 - Place into a large bowl.
Ingredients
20 carrots cut
2 tbsp sunflower oil
Flaky Sea salt
Method
1 - Pre heat the oven to 180*c
2 - Cut the carrots in half lengthwise and drizzle with oil and sprinkle with some salt.
3 - Place into the oven and roast for 35 minutes or until coloured and tender.
4 - Place into a large bowl.
Mandarin Gremolata
Ingredients
3 mandarin
3 cloves garlic crushed
1 cup parsley chopped
2 tbsp grapeseed oil
Sea salt
Cracked pepper
Method
1 - Zest the mandarins and then juice into a bowl.
2 - Add the oil, crushed garlic and chopped parsley.
3 - Season with a pinch of flaky salt and cracked pepper.
4 - Pour over the carrots and toss
Sauteed broccoli with white cabbage & smoked garlic butter
Serves 6
Ingredients
1 large white cabbage cut into small wedges
2 heads of broccoli cut into long florets
150gm butter
cracked pepper
¼ cup curly parsley
2 cloves garlic
smoked sea salt
2 tbsp oil
Method
1 - If you have access to a cold smoker cut the butter into cubes and lay out on a tray. Place into a cold smoker and smoke for 30 minutes. If no access use smoked sea salt.
2 - Bring a large pot of water to the boil and season with a good amount of salt.
3 - Place the broccoli in the boiling water and leave for 1 minute before removing and dropping in iced water as quickly as possible to stop the cooking.
4 - Make up the butter – crush garlic cloves to a paste, add the softened butter, fiely chopped curly pasta, sea salt and cracked pepper – se aside.
5 - Pre heat cast iron or heavy based pan and break the cabbage into smaller pieces and saute in a touch of oil until slightly coloured. Add a tsp of water to help the steaming. Once just cooked place in a large bowl and repeat until broccoli and cabbage is sauteed.
6 - Add butter to the bowl and toss until broccoli and cabbage is well coated. Serve straightaway
Ingredients
1 large white cabbage cut into small wedges
2 heads of broccoli cut into long florets
150gm butter
cracked pepper
¼ cup curly parsley
2 cloves garlic
smoked sea salt
2 tbsp oil
Method
1 - If you have access to a cold smoker cut the butter into cubes and lay out on a tray. Place into a cold smoker and smoke for 30 minutes. If no access use smoked sea salt.
2 - Bring a large pot of water to the boil and season with a good amount of salt.
3 - Place the broccoli in the boiling water and leave for 1 minute before removing and dropping in iced water as quickly as possible to stop the cooking.
4 - Make up the butter – crush garlic cloves to a paste, add the softened butter, fiely chopped curly pasta, sea salt and cracked pepper – se aside.
5 - Pre heat cast iron or heavy based pan and break the cabbage into smaller pieces and saute in a touch of oil until slightly coloured. Add a tsp of water to help the steaming. Once just cooked place in a large bowl and repeat until broccoli and cabbage is sauteed.
6 - Add butter to the bowl and toss until broccoli and cabbage is well coated. Serve straightaway