BUTTERFLIED JERK CHICKEN

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

Prep 00:15

Cook 00:45

Serves 4

Capable Cooks

Jerk Seasoning

2 tbs garlic powder

1 tbs salt

1  tbs white sugar

1tbs dried oregano leaves

2 tsp allspice

2 tsp chili powder

1 tsp ground black pepper

1 tsp ground cinnamon

1 tsp ground cloves

1 Lilydale Free Range Whole Chicken, butterflied*

2 tbs Australian Extra Virgin Olive Oil

Pineapple Jalapeno Salsa

1 whole fresh* pineapple, peeled and cored and cut into small pieces

2 jalapeno chili, seeds and membrane removed, diced

1 tbs Australian extra virgin olive oil

1/2 cup coriander leaves, finely chopped

Sea salt, to taste

Kale Callaloo

1 tbs Australian Extra Virgin Olive Oil

1 medium brown onion, diced

2 cloves garlic, crushed

2 birds eye chili, finely chopped

1 small red capsicum, diced

1/2  bunch kale, washed, stems removed and roughly chopped

1/4 cup coconut milk

Sea salt, to taste. 

Yellow Rice 

1.5 cups jasmine rice

1/2 tsp turmeric powder

1/4 cup sultanas

Hot Sauce*

1/2 tbs grape seed oil

10 jalapenos, sliced*

2 cloves garlic, roughly chopped

1/2 tbs  coriander seeds

1/2 tsp cumin seeds

2 ripe peach, skin removed, chopped

1/2 tbs sea salt

1 tbs sugar

2 tbs rice wine vinegar

Garnish

Coriander sprigs, to serve

Lime wedges, to serve

Method

Step 1. To make jerk seasoning toss all spices together in a small bowl mixing well to incorporate. Cover chicken well on both sides with spices and allow to marinade while you start the other elements of the dish. 

Step 2. While the chicken is marinating, make you hot sauce by adding all ingredients to a medium saucepan over medium heat. Cover and cook for 30mins until all ingredients have softened. Allow to cool slightly and using a stick blender blitz together until smooth. Set aside to cool completely, once cooled decant into jar or sauce bottle. 

Step 3. Cook rice as per your preferred method adding turmeric and sultanas at the start of the cooking process. Keep warm until ready to serve. 

Step 4. While the hot sauce and rice is cooking, preheat a hooded BBQ (or oven) to 200C. Cook chicken skin side up for 15 mins, flip and cook skin side down for 5mins or until slightly charred, turn again skinside up and cook for a further 15mins or until chicken is cooked through and when tested juices run clear. Allow to rest before serving. 

Step 5. While the chicken is cooking make the kale callaloo and pine apple salsa. For the salsa, toss together all ingredients in a serving bowl and set aside in refrigerator until ready to serve. For the callaloo, sautee off the onion, garlic, chili and capsicum for 3-5mins, add kale and stir through, pour over coconut milk and cook covered for 5 mins stirring frequently until kale has wilted and softened. 

Step 6. Serve all elements family style so that you can pick and choose how you plate your own dish, enjoy with a good dollop of the hot sauce, plus some extra coriander and lime for garnish. 

Notes

* To butterfly a chicken, place the chicken breast-side down on a stable board and using poultry scissors cut along either side of the backbone and remove. Turn the chicken over again so that it is breast-side up.

Rotate the legs sideways and using the palm of your hand press down on the breast and flatten against the board. 

* Feel free to use canned pineapple depending on seasonality. 

* Hot sauce - this recipe will make more than you need, any left over hot sauce can be stored in an airtight container for up to 1 month in the fridge. 

* Hot sauce - feel free to add extra chili to give the sauce an even bigger kick! Try adding a habanero for some real punch! 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

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MORE EASY CHICKEN RECIPES

PAPRIKA CHILI CHICKEN SKEWERS W/ CREAMY PERI PERI

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

PREP 00:10

COOK 00:45

SERVES 4

Easy

INGREDIENTS

1kg Lilydale Free Range Chicken Thigh Fillets

2 tsp smoked paprika

1 tsp cayenne Pepper 

1 tsp cumin 

1 tsp sea salt

1 tbs Australia extra virgin olive oil 

Peri Peri Sauce 

1 red capsicum, chopped into 4cm chunks

1 small carrot, chopped into 1cm half moons

1 small red onion, chopped into 3cm chunks

4 cloves garlic, skins left on

1 tsp dried oregano 

5 birds eye (small) red chili’s, roughly chopped, seeds in

2 large red chili, roughly chopped, seeds in

5cm knob ginger, finely grated

2 lemon, zested

1/4 cup  white wine vinegar

1/4 cup olive oil

Sea salt, to taste

BBQ Corn Salad

6 corn on the cob, husks removed 

1/2 cup coriander, leaves only, roughly chopped 

1/4 cup mint, leaves only roughly chopped 

1 tbs Australian extra virgin olive oil 

Sea salt, to taste

METHOD

Step 1.  Preheat oven to 180 degrees. For the peri peri, add capsicum, onion, carrot and the garlic still in their skins to a baking tray. Sprinkle over oregano, a pinch of salt and a good glug of olive oil. Toss to coat the veggies, then bake for 25-30 minutes*. In the last 10 minutes add the chillies. Bake until the veggies are softened. Squeeze garlic from it’s skins into a food processor and add the roasted veggies with the remaining ingredients. Pulse until you form a chunky paste. Set aside. 

Step 2. Pre heat hooded BBQ on high. In a small bowl mix together spices for chicken, combining well.  Place chicken thighs on a large plate or tray, drizzle with olive oil and sprinkle over the spices, rub well to coat chicken.

Step 3. Cook corn on BBQ until slightly charred on all sides, remove and cover with foil to keep warm. Cook chicken skewers turning regularly, for 8 minutes or until charred and cooked through. Place on a plate, cover loosely with foil and rest for 5 minutes

Step 4. Remove corn kernels from the cob by carefully slicing down the length of the cob with your knife, toss kernels with coriander, mint and olive oil, seasoning with sea salt. Serve with grilled chicken skewers, corn salad and peri peri sauce. 

Notes

* The roasting of the veg for the peri peri sauce can also be done on a hooded BBQ - this will add a nice charred element to the sauce, be sure to turn the veg frequently so as not to burn. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

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PIE TIME!

FISH PIE

RECIPE FROM COOKED LIVE ON MY FACEBOOK PAGE HERE…

SERVES: 4

PREP 00:25

COOK 00:20

EASY

WHAT'S IN IT?

2 tbs Cobram Estate Extra Virgin Olive Oil

1 leek, washed well and finely sliced

2 cloves garlic, crushed 

1 stick celery, finely sliced

1 bay leaf

Sea salt and pepper, to taste

1/2 cup white wine

80g butter

1/2 cup flour

2 cups milk

2 cups fish stock

1/4 cup dill fronds, finely chopped

1/4 cup parsley, finely chopped

Zest, 1 lemon

5 whole green prawns, peeled*, deveined, cut in half

300g snapper fillets, cut into 3cm pieces (you can use any firm white flesh fish) 

1 1/2 cups frozen peas

1-2 sheet puff pastry (enough to cover your pie dish)

1 egg, beaten

PUTTING IT ALL TOGETHER: 

Step 1. Preheat oven to 175C. Warm fish stock in a small pot over low heat. Heat a large saucepan over medium high heat and saute leek, garlic, celery and bay leaf in olive oil until leek softens and all becomes aromatic. Season well with salt and pepper and deglaze with white wine. Cook until wine has almost evaporated. 

Step 2. Remove the bay leaf, melt butter and slowly add in flour and stir well to combine, cook flour out for 2-3mins over low heat. Slowly begin adding milk to butter and flour mix stirring well so there are no lumps, when all milk is added ladle in fish stock continuing to stir until sauce thickens. 

Step 3. Add herbs, lemon zest, seafood and frozen peas and gently stir through sauce. Once combined, pour into your pie dish and cover with puff pastry, brushing with egg wash and pushing down around edges of dish with fork. 

Step 4. Bake for 15-20mins or until pastry is puffed and golden brown. 

Recipe notes and tips: 

* While pie is resting my fav thing to do is bake another sheet of puff pasty so you have extra crunchy goodness!

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MORE GREAT SEAFOOD RECIPES HERE…

CHICKEN POT PIE

RECIPE FROM the project

SERVES: 4

PREP 00:15 

COOK 00:25

Easy

WHAT'S IN IT?

2 tbsp Cobram Estate Extra Virgin olive oil

4 Lilydale Free Range chicken thigh fillets, cut into small pieces

2 tsp roast chicken seasoning

80g butter

1/2 cup flour

1 small onion, diced

2 cups chicken stock

2 cups milk

3 carrots, cut into discs 

1 1/2 cups frozen peas

1 sheet puff pastry*

1 egg, beaten

PUTTING IT ALL TOGETHER: 

Step 1. Preheat oven to 175C. Over medium high heat cook chicken pieces in fry pan with a little olive oil and roast chicken seasoning until lightly golden. Once cooked set chicken aside.

Step 2. Add butter and onion into pan, once onion is soft add flour. Cook for 2 mins. Add chicken stock and milk. Stir and cook until sauce thickens. 

Step 3. Add chicken into white sauce pot along with carrots, and peas*. Season to taste. 

Step 4. Pour into your choice of dish, it can be a pie dish, baking dish, small ramikins - anything that can go into the oven and be baked. Top with puff pastry. Mix 1 egg with ½ cup water in a bowl. Bush on top of the pastry. Bake for 25mins or until puffed and golden. Remove from oven and allow pie to rest for 5-10mins before serving. 

Recipe notes and tips: 

* While pie is resting my fav thing to do is bake another sheet of puff pasty so you have extra crunchy goodness!

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ALLLLLL THE CHICKEN RECIPES HERE…

EASY VEGETARIAN PASTA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

3 green zucchini, cut lengthways into 4mm slices

2 bunches asparagus, trimmed

2 sweetcorn cobs, husk and silks removed

1/3 cup (80ml) extra virgin olive oil, plus extra to serve

400g curly fettuccine

3 shallots, thinly sliced

2 cloves garlic, crushed

1 tbs lemon thyme leaves

½ cup (125ml) dry white wine

1½ cups (375ml) pure cream

Finely grated zest of 1 lemon, juice of ½

½ cup each mint & flat-leaf parsley, roughly chopped, plus extra to serve

Finely grated parmesan, to serve

PUTTING IT ALL TOGETHER: 

Heat a barbecue or grill pan to high heat. Lightly brush zucchini, asparagus and corn with half the oil and season. Grill corn for 10 minutes or until lightly charred all over. Cool briefly, then slice off kernels. Grill asparagus and zucchini for 3-4 minutes until charred and just tender. Cool slightly. Cut asparagus into bite-size pieces.

Bring a large saucepan of salted water to the boil and cook pasta for 2 minutes less than packet instructions. Drain, reserving ¾ cup water. Return pasta to pan and drizzle with a little extra oil and toss to coat.

Heat remaining 2 tbs oil in a frying pan over medium heat, add shallot, garlic and thyme and cook for 4 minutes or until soft. Add wine and reduce by half, then add cream and zest and simmer for 2-3 minutes. Add pasta, reserved cooking water, lemon juice, corn, zucchini and asparagus and cook for a minute to warm through. Take off heat, season and stir in herbs. Serve scattered with parmesan and drizzled with extra olive oil.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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PASTA!

FISH TACOS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1/3 cup (80ml) extra virgin olive oil

5 Roma tomatoes, halved

2-3 jalapeño chillies, halved

1 small white onion, sliced into 1cm-thick rings

1 garlic clove, crushed

¾ bunch coriander, leaves picked, stalks finely chopped, plus extra to serve

Juice & finely grated zest of 1 lime, plus wedges to serve

1 tbs Cajun spice mix

1 tsp brown sugar

600g monkfish (or other firm white fish), cut into 10cm pieces

4 soft small tortillas, warmed

Sliced avocado, thinly sliced red cabbage & sour cream, to serve

PUTTING IT ALL TOGETHER: 

For charred tomato salsa, heat a chargrill pan or barbecue to medium-high heat.

Combine half the oil, tomato, jalapeño and onion in a bowl, season and toss to coat. Grill mixture, turning once, for 5-7 minutes until charred. Set aside on a plate to cool, then transfer to a food processor, add garlic, coriander leaves and stalks and lime juice, season well and pulse until coarsely chopped. Place in a bowl and set aside.

Combine Cajun spice, sugar and lime zest in a bowl, season, add fish and turn to coat. Grill, turning once, for 3-4 minutes until just cooked. Place on a plate, loosely cover with foil and rest for 2 minutes.

Place fish in tortillas over avocado, cabbage, sour cream, extra coriander and charred tomato salsa.

Serve with lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WHAT YOU TACO-ING ABOUT…

HARISSA LAMB CHOPS W/ CARROT & RASIN SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

4 tbs harissa

½ cup natural Greek yoghurt

100ml extra virgin olive oil

4 lamb forequarter chops (about 800g in total)

Juice of ½ orange & ½ lemon, remaining halves reserved

4 carrots (about 480g), peeled and julienned (we used a julienne peeler)

½ cup (85g) raisins

½ cup (90g) pistachios, toasted and roughly chopped

½ cup flat-leaf parsley leaves

½ tsp cumin seeds, toasted

Grilled pita breads, to serve

PUTTING IT ALL TOGETHER: 

Place harissa, yoghurt and half the oil in a large bowl, season and stir to combine. Set aside half the mixture in a small bowl, add chops to the large bowl, turn to coat and stand for 10 minutes (or longer if time allows) to marinate

Heat the barbecue or a grill pan to medium-high and grill lamb, turning once, for 6 minutes for medium or until cooked to your liking. Stand to rest for 5 minutes, loosely covered with foil.

Grill the orange and lemon halves for a minute or until charred. Set aside.

Place carrot, raisins, pistachio, parsley, cumin, orange and lemon juice and remaining oil in a bowl, season and toss to combine. Divide chops and salad among serving plates and squeeze charred citrus over. Serve with reserved harissa and yoghurt mixture and pita bread.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WE LOVE OUR LAMB…

CHORIZO, MOZZARELLA & PEACH SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

100ml extra virgin olive oil

1½ tbs red wine vinegar

1 tsp Dijon mustard

1 clove garlic, half crushed, half reserved

4 large peaches, quartered

2 cured chorizos (about 250g in total), halved lengthways

½ baguette, slices diagonally

1 bunch large-leaf rocket, trimmed

1 large (about 125g in total) mozzarella ball, torn

¼ cup (25g) walnuts, toasted, chopped

1 cup basil leaves

PUTTING IT ALL TOGETHER: 

Preheat the barbecue or a grill pan to medium-high heat.

To make a dressing, combine ¼ cup (60ml) oil, vinegar, mustard and crushed garlic in a screw top jar, season, secure with lid and shake to combine. Set aside.

Brush peaches, chorizo and baguette slices with remaining oil. Grill peaches and chorizo cut-side down for 3 minutes or until charred. Turn and cook for 2 minutes or until charred. Set aside on a plate and loosely cover with foil to keep warm. Grill bread a minute each side, then rub one side of each with cut side of reserved garlic.

Cut chorizo pieces into quarters. Place rocket in a large serving bowl with mozzarella, top with chorizo and peaches, scatter with walnuts and basil, drizzle with half the dressing (remaining will keep refrigerated for up to 2 weeks) and serve with grilled baguette.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE SALADS FOR YOUR SUMMER BBQ