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Brick chicken with Corn Salsa | DonalSkehan.com, Fun way to cook chicken.
  • main-meals

Brick chicken with Corn Salsa

August 01

It’s not often I get to write about bricks in a recipe so I will enjoy it while I can. Crispy chicken skin, tender and a juicy interior, it’s all there for the taking, but it does involve two concrete bricks. Beyond the chicken, the recipe I’ve included here for a spicy corn salsa is an ideal accompaniment to any grilled meats this summer.

  • serves Serves 4
  • time 45mins

Method

  1. 1. Preheat the oven to 200˚C. Wrap two bricks completely in tin foil- yes really.
    Slice the chicken down the breast bone and coat the two halves of the chicken with oil, Cajun seasoning, sea salt and ground black pepper.
  2. 2. Place the chicken skin side down over a hot grill. Place the bricks on top and cook for 20 minutes- be sure to press down heavily using the bricks every now and then.
  3. 3. Remove the bricks, turn the chicken and cook for a further 20 minutes until the chicken is cooked all the way through and a meat thermometer reads 75˚C .
  4. 4. While the chicken is cooking, add the spring onions, limes and avocados, grilling until charred on all sides.
  5. 5. For the corn salsa, place the cobs in a pot of boiling salted water and cook for 5 minutes. Drain, cool and using a sharp knife the kernels from the cobs.
  6. 6. Mix the corn kernels with the remaining ingredients and season to taste. Set aside.
  7. 7. Serve the chicken on a platter with the avocado, spring onions, coriander, corn salsa and lime halves.

Ingredients

1 x 2.5lbs chicken, backbone removed

1 tbsp rapeseed oil

1 tbsp Cajun seasoning

Sea salt and ground black pepper

8 spring onions, trimmed

2 avocados, halved, stone removed

A good handful of coriander, torn to serve

2 limes, sliced in half

For the corn salsa:

1 chilli, finely chopped

1 tbsp extra-virgin olive oil

2 cobs of corn

A small handful of coriander, finely chopped

1 red onion, finely chopped

Juice of 1 lime

Sea salt

1 x 1.2kg chicken, backbone removed

1 tbsp rapeseed oil

1 tbsp Cajun seasoning

Sea salt and ground black pepper

8 spring onions, trimmed

2 avocados, halved, stone removed

A good handful of coriander, torn to serve

2 limes, sliced in half

For the corn salsa:

1 chilli, finely chopped

1 tbsp extra-virgin olive oil

2 cobs of corn

A small handful of coriander, finely chopped

1 red onion, finely chopped

Juice of 1 lime

Sea salt

You'll Need

Bricks x 2

 

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Addictive Pork Laab Salad

May 28

CHILLI NOTES by Thomasina Miers. Hodder & Stoughton Publishers 2014.

Being a novice to Asian food I thought I’d hit the jackpot when I first tried this hot and sour minced pork salad in a little restaurant outside Angkor Wat, Cambodia. It was savoury and mouth-wateringly good, the perfect illustration of how umami can hit you with its terrific flavour. A few months later we had dinner with a friend, Lexi; she made a laab with chicken not pork and served it like this. It makes great party food so save it for when you go a bit mad and ask 12 for supper (just treble the recipe). © Thomasina Miers.  Recipe taken from Chilli Notes by Thomasina Miers (Hodder & Stoughton) (Photography © Tara Fisher)

Serves 4
70g long-grain white rice
1 teaspoon vegetable oil
500g minced pork
300ml chicken stock
3 Kaffir lime leaves
4 fat sticks lemongrass, finely chopped
2 teaspoon roast chilli powder or 1 tsp Turkish chilli flakes
1 teaspoon caster sugar
3 banana shallots, very finely sliced
Juice of 2–3 limes
6 tablespoon fish sauce
A large bunch of coriander, roots and leaves separated, roots chopped
A large bunch of mint, leaves picked
1 large iceberg lettuce or 1 Chinese leaf cabbage, leaves separated
A couple of crushed dried chillies,to serve
A bowl of hoisin sauce, to serve

Heat a small, heavy-bottomed pan and dry-toast the raw rice for a few minutes, stirring as you do until it starts turning pale golden and smelling deliciously nutty and biscuity. Grind in a pestle and mortar or spice grinder to a fine powder.

Heat the oil in a wok over a medium-high heat and add the pork. Stir-fry for a few minutes, breaking it up with a spoon before adding the stock, lime leaves, lemongrass, chilli, sugar and half the shallots. Simmer over a very gentle heat for 10 minutes, breaking up the pork into tiny crumbs.

Add the juice of 2 limes, the fish sauce and the roast rice and stir to combine. Cook for a minute or two before tasting. I like to season with a good pinch of salt but it may also need a little more lime juice or fish sauce – adjust the seasoning to your palate. Stir in the rest of the shallots and the coriander roots.

Serve the pork in the middle of the table in a pretty bowl with bowls of picked mint and coriander leaves, lettuce, chillies and sauce. Encourage everyone to help themselves to lettuce leaves to make a pork wrap with all the trimmings. Tip – This is delicious served with a bowl of Coconut rice.