Tonga Chili Lime Chicken: Spice Health Heroes – Natasha MacAller



‘Images and recipes from Spice Health Heroes by Natasha MacAller (Murdoch Books). Photography by Manja Wachsmuth. RRP $49.99’




‘Created at a Tongan vanilla plantation using ingredients available on the plantation, including passion fruit, freshly juiced limes, fresh ginger and vanilla, which I made into a mustard, this dish easily adapts for parties by substituting the thighs and drumsticks with the same amount of chicken wings.’  p.158-159



750g (1lb. 10oz.) chicken thighs and/or drumsticks, bone in, skin on

1 small handful coriander (cilantro) leaves, for garnishing


For the marinade:

2 garlic cloves, chopped

1 tbsp freshly grated ginger

1 tsp coriander seeds, toasted

½ tsp cardamom seeds, toasted

240ml (1 cup) grapeseed or vegetable oil

60ml (¼ cup) lime juice

½ medium onion (100g/3½oz.), chopped

120ml (½ cup) passion fruit juice (or fresh pineapple juice), or 4 passion fruit, pulped and seeded

1 tbsp coconut or brown sugar

¼ tsp salt

120ml (½ cup) seasoned rice wine vinegar

2 tsp Dijon mustard, or Vanilla Honey Mustard (see page 164) large pinch nutmeg

30g (1oz./½ cup) fresh coriander (cilantro) leaves, chopped

2 fresh red chilies, thinly sliced


Cut any excess fat off the chicken pieces and discard, then transfer the chicken to a medium-sized bowl or casserole dish.

Using a mortar and pestle, grind the garlic, ginger and coriander and cardamom seeds to make a paste. Transfer this paste to a food processor (or use a stick blender), add all the remaining marinade ingredients except the chilies, and whizz until smooth. Stir in the sliced chilies then pour the marinade over the chicken to coat. Cover the dish, or put everything into a zip-sealing bag, and chill for 2–8 hours.


Preheat the oven to 180°C (350°F/gas mark 4).


Drain the chicken from the marinade and set aside. Bake the chicken pieces for 25 minutes, or until juices run clear. Remove from the oven, transfer onto a serving plate, cover and let rest for 10 minutes.

To serve, reduce the leftover marinade and drizzle it over the chicken, then scatter the coriander (cilantro) leaves, and the chilies from the reduced marinade over all and serve immediately.

Recipes and food prep by Natasha MacAller. Props by Lianne Whorwood @ The Propsdepartment. Food styling by Manja Wachsmuth

Recipes and food prep by Natasha MacAller. Props by Lianne Whorwood @ The Propsdepartment. Food styling by Manja Wachsmuth

Fragrant Poached Chicken, Salted Daikon,Smoked Eggplant Cream, Sashimi Sea Scallops, Ginger Scented Milk Curd, Virgin Black Sesame : Organum – Peter Gilmore


Images and recipes from Organum by Peter Gilmore (Murdoch Books) $59.99

Fragrant poached chicken, salted daikon, smoked eggplant cream, sashimi sea scallops, ginger-scented milk curd, virgin black sesame.



“This is one of my most sensual and pure plays on texture. The yielding, fragrant masterstock chicken against the smoky, silky eggplant cream, contrasted with salted daikon and slippery sashimi sea scallops, has great interplay. For me, the perfume of this dish is what makes it so elegant: the ginger-infused milk curd and the intoxicating aroma of the Korean cold-pressed virgin black sesame oil.” (p.248)



Fragrant poached chicken 

3 litres (105 fl oz) chicken stock
(see Basic Recipes)

300 ml (10½ fl oz) dark soy sauce

300 ml (10½ fl oz) shaoxing rice wine (Chinese rice wine)

300 g (10½ oz) yellow rock sugar

7 star anise

4 pieces cassia bark, 10 cm (4 inches) long

1 bunch Asian spring onions
(white part only)

50 g (1¾ oz) ginger, thinly sliced

30 g (1 oz) garlic, sliced

1 orange, peel zested

1.6 kg (3 lb 8 oz) free-range chicken


Put all of the ingredients except the chicken into a 7 litre (245 fl oz) stockpot with a tight-fitting lid, bring to the boil and simmer on high for 10 minutes without the lid. Strain the liquid into another stockpot, discarding the solids. Bring the liquid back to a full boil then put the whole chicken—breast side down—into the pot. Immediately put the lid on the pot and turn off the heat. Remove from the heat and allow to stand for exactly 1 hour. Remove the chicken from the liquid and place on a draining tray. Refrigerate for at least 45 minutes or until required.

Note: with this cooking method the chicken flesh will appear slightly pink, but it will be cooked through. The flesh should give between your fingers: if it doesn’t, you will need to cook it a little longer.



Smoked oil  

500 ml (17 fl oz) extra virgin olive oil

1 small garlic clove

100 g (3½ oz) whole smoked eel, cut into 1 cm (3/8 inch) thick pieces

25 g (1 oz) flaked bonito


Put all ingredients into a cryovac bag and seal. Cook in a water circulator at 50°C (120°F) for 30 minutes. Allow the oil to cool for 10 minutes. Open the bag and strain the ingredients through an oil filter bag or layered muslin (cheesecloth). Discard the solids and reserve the oil.



Smoked eggplant cream

500 ml (17 fl oz) smoked oil

1/4 lemon, juice

1 garlic clove, finely sliced

2 small, firm, super-fresh eggplants (aubergines)

sea salt


Put the smoked oil, lemon juice and garlic into a large cryovac bag. Sit the bag inside a container with the ends folded over to allow easy access to the oil. Peel the eggplants one at a time and immediately dice into 2 cm (3/4 inch) square cubes. Put the eggplant cubes straight into the oil before they have a chance to oxidise. Repeat until all the eggplant has been used. When choosing the eggplant, freshness is imperative so that the seeds are very small and have not turned black inside the eggplant. If you cannot find super-fresh eggplants avoid using the more seeded parts of the eggplants. In this case you may need three or more eggplants. All these steps are important to keep the eggplant white.

When the eggplant is submerged in the oil, seal the bag then steam in a water circulator at 95°C (195°F) for 40 minutes until the eggplant is soft. Strain the eggplant away from the oil and process the eggplant in a blender. You may need to add a little of the cooking oil to obtain a smooth consistency. Pass through a fine drum sieve. Season and allow to cool.



Egg white pearls

4 egg whites

1 litre (35 fl oz) grapeseed oil


Strain the egg whites through a medium sieve and discard any material that does not come through the sieve with gentle pressure. Heat the grapeseed oil in a large heavy-based saucepan to 50°C (120°F). Put the strained egg white into a medium-size hypodermic syringe with a 0.5 mm (25 gauge) needle. In one slow but direct motion squeeze the egg white through the syringe into the hot oil. The eggwhite will form very small pearls. Allow to set for 1 minute then, using a rubber spatula, release the pearls from the bottom of the pan in a smooth motion. Allow another 30 seconds of setting, then strain the oil and the egg whites through a fine sieve. Place the egg white pearls on a tray lined with silicone paper. Reserve the oil and repeat the process until you have about 1 tablespoon of pearls (enough for 8 flowers).



Scallop pearl flowers 

1 sea scallop

1 tablespoon white soy sauce

1 tablespoon crème fraîche

1/2 daikon


Finely dice the sea scallops to 3 mm (1/8 inch). Dress the scallops in the white soy sauce and place on paper towel to dry.

Whip the crème fraîche to firm peaks.
Lay some plastic wrap on the bench and cut it into 10 cm (4 inch) squares. Place a plastic wrap square over a shot glass then put a small dot (1/8 teaspoon) of crème fraîche in the centre. Next put 1/8 teaspoon of diced scallop on top. Gathering the plastic wrap corners together, squeeze the scallops and crème fraîche to form a tight ball. Twist the plastic tightly and place each ball in the refrigerator to set for 30 minutes (or 5 minutes in a blast freezer). Repeat the process until you have 8 balls. Using the same method with plastic wrap and shot glasses, place 1/2 teaspoon of egg white pearls in the centre of each piece
of plastic. Spread out the egg white pearls to form a single layer roughly the size of an Australian 50-cent piece (about 3 cm or 1¼ inch diameter). Carefully unwrap the scallop and crème fraîche balls and place a ball in the middle of the egg white pearls. Gather up the corners of the plastic to form a pearl. Allow these pearls to set in the refrigerator until required.

Fold some sturdy aluminium foil into a long, V-shaped rest and sit it fold down in some rice to keep it steady, with the wider
part of the V upright. This will act as a rack
to hold your scallop pearl flowers in shape. Use a 2 cm (3/4 inch) diameter round cutter to stamp out a cylinder from the daikon. Use a Japanese mandolin to slice the cylinders into 1 mm (1/32 inch) thin discs. You need 56 discs
(7 discs for each of 8 flowers). Blanch these discs in boiling water for 10 seconds and refresh in iced water. Drain and pat the discs dry. Overlap 7 discs in a circular pattern—they will gradually form a point—making a small cone shape. Place these cones in the foil rest and set aside in the refrigerator until required.



Fragrant oil

100 ml (3½ fl oz) extra virgin Korean black sesame oil

50 ml (1¾ fl oz) extra virgin Korean white sesame oil

1/2 teaspoon jasmine tea

15 g (1/2 oz) ginger, thinly sliced

15 g (1/2 oz) long green spring onions,
white part only, thinly sliced


Put all of the ingredients into a cryovac bag. Heat in a water circulator to 40°C (105°F) for 30 minutes. Allow to cool. Strain and discard the solids.



Ginger milk curds 

45 g (1½ oz) ginger, thinly sliced

500 ml (17 fl oz) milk

sea salt

25 ml (1 fl oz) vegetable rennet

25 ml (1 fl oz) still mineral water


Put the ginger and milk in a saucepan and bring to 70°C (160°F) then remove from the heat. Allow to infuse for 30 minutes then strain and discard the solids. Season with salt.

Just before serving, make the ginger curds two at a time in eight ramekins with a capacity of 50 ml (1¾ fl oz) each. Warm 100 ml (3½ fl oz) of the ginger-infused milk to 35°C (95°F). Mix the vegetable rennet and mineral water together. Put 2 ml (1/16 fl oz) of the rennet mixture into a syringe, swirl the milk around in the saucepan and shoot the rennet into the warm milk. Working very quickly, fill two ramekins. Repeat this process three more times until all eight ramekins are filled.
Allow to set, which will take about 2 minutes.




sea salt

10 large sea scallops, finely sliced into 1 mm (1/32 inch) thin discs

50 ml (1¾ fl oz) white soy sauce

12 salted daikon twists
(see basic recipes)


Remove the chicken breast meat from the frame and shred the meat with your fingers. In a bowl, dress the chicken liberally with the fragrant oil and season with salt.

Dress the sliced scallops with the white soy sauce and a little of the fragrant oil.
Dress the daikon twists with the fragrant oil.




30 pea flowers

48 wasabi flowers


Place a generous spoonful of smoked eggplant cream in the centre of each plate. Spread out with the back of the spoon. Start layering the chicken breast, sea scallops and daikon twists. Make a space for the scallop pearl flower. Place the flower petal cone in first, then unwrap the scallop pearl and place the pearl in the centre of the cone the right way up. Using a dessertspoon, scoop half of the ginger milk curd carefully onto the salad. Dress with a little more fragrant oil then scatter the pea flower petals and wasabi flowers over the top. Serve.Poached Chicken

One-pot Spiced Chicken with Preserved Lemon & Green Olives -Delicious Every Day – Anna Gare


Images and recipes from Delicious Every Day by Anna Gare (Murdoch Books) RRP $39.99

One-pot spiced chicken with preserved lemon & green olives

  • SERVES 4 •

I know that for some people cooking is a chore, so I have included this fuss-free quick and delicious chicken one-pot wonder, which really does use just one pot and will always impress.” p.130


80 ml (2½ fl oz/⅓ cup) olive oil

1 large chicken, cut into quarters

2 red onions, quartered

4 potatoes, quartered

2 teaspoons ground cumin

2 teaspoons fennel seeds

1 teaspoon ground turmeric

2 teaspoons ground coriander

a few thyme sprigs

3 fresh bay leaves

2 tablespoons finely chopped  preserved lemon

175 g (6 oz/1 cup) green olives

3 coriander (cilantro) sprigs, leaves picked and roots finely chopped

125 ml (4 fl oz/½ cup) verjuice



Preheat the oven to 180°C (350°F).


Drizzle half the olive oil over the base of a large heavy-based cast-iron casserole dish. Put the chicken pieces, skin side down, in the dish and brown over medium heat until golden. Turn the chicken pieces over and remove the dish from the heat.


Poke the onion and potato around and underneath the chicken. Scatter over the spices, thyme, bay leaves, preserved lemon, olives and chopped coriander root.


Drizzle with the remaining oil, the verjuice and 125 ml (4 fl oz/½ cup) of water.


Cover with baking paper and the lid and bake for 1 hour.


Serve scattered with the coriander leaves.









Sneak Peek: Delicious Every Day – Anna Gare


Delicious Every Day

Anna Gare

Murdoch Books

ISBN: 9781742663906

I received this inspiring book in the mail yesterday. The synopsis states :

Learn to cook delicious food every day with Anna Gare’s delicious new cookbook that is mostly healthy, always tasty.

One of Australia’s most popular television cooks, Anna Gare, knows a thing or two about balancing a busy life with the need to serve up delicious, healthy food for the whole family, every day. In Delicious Every Day, she shares her absolute favourite go-to recipes: food to feed a crowd and to keep you and the rest of the family ticking over. There are solutions to midweek dinner dramas, such as Japanese salmon with miso broccoli and brown rice, one-pot stars such as herby chicken casserole on pearl barley, and ideas for salads and easy sides that are so good they’ll steal the show. Then you decide whether to be naughty or nice when it comes to dessert: Mexican spiced chocolate torte vs banana chia and almond cake with honeyed labne? Including a chapter on full-flavour no-fuss ideas for party food, Delicious Every Day contains the family recipes you’ll come back to again and again.”

I agree- this is a keeper – a book to add to the kitchen library with many recipes that I will use again and again. (And a hint – this is the perfect house warming present for those new to cooking for themselves- the recipes are easy, scrumptious and there are ideas suitable for all occasions – salads to share, breakfasts, onepot meals, party tricks…).

Tonight I made (with the ingredients I had on hand) Chicken Provencale p.124  Seconds were required, it was so good – and the leftovers have already been allocated for husband’s lunch tomorrow !

Chicken Provencale

Chicken Soup: Baby Pip Eats – Amie Harper

Baby Pip Eats

 Recipes and Images from Baby Pip Eats by Amie Harper (Murdoch Books) available in all bookshops and online.




eat me from: 7–8 months (once chewing developed)
Source of: iron & Zinc
Serves: 1 baby & family of 4


Heat a non-stick sauté pan over medium heat and add 1 tbsp olive oil or butter. Add 1 washed and chopped leek (pale part only) and cook, stirring occasionally, for 5 minutes until soft. Add 2 diced carrots, 2 diced celery sticks and 2 tsp chopped thyme. Cook for a further 3 minutes. Add 1 kg (2 lb 4 oz) chopped chicken thigh fillets and cook, stirring, for 5 minutes. Add 1.5 litres (52 fl oz/6 cups) water or chicken stock (homemade stock is best as it’s less salty, or use a reduced-salt one) and bring to a boil, then reduce the heat to a gentle simmer and cook for 1–1½ hours. Alternatively you can transfer the mixture to a slow cooker after the stock has been added and cook for 4 hours on the fast setting or 6–8 hours on the slow setting. Remove the chicken from the soup and shred into small pieces. Return the chicken to the soup, stir through, then serve with bread and mashed pumpkin for dipping.


Chicken Soup

Try: You can use diced skinless chicken breast fillets instead of thighs; they don’t take as long to cook, so reduce the simmering time to 30 minutes (or until the chicken is cooked through and the veggies are soft). I don’t recommend using breast meat if you’re cooking this in a slow cooker, though, as the meat tends to dry out.

Chicken & Cheese Jaffles with Spicy Capsicum Sauce: Surfing the Menu Next Generation – Dan Churchill &Hayden Quinn

Surfing the Menu cover

Surfing the Menu Next Generation

Dan Churchill and Hayden Quinn

Simon & Schuster Australia

ISBN: 9781925368345

**The show is on ABC TV this Sunday 22nd May 2016 6pm**


Chicken and Cheese Jaffles with Spicy Capsicum Sauce – Hayden Quinn


2 cups chopped cooked chicken

1⁄4 cup whole egg mayonnaise

1 small carrot, grated

1 celery stick, finely sliced

1⁄2 small red onion, finely diced

8 slices white bread

60g soft butter

8 slices tasty cheese



Capsicum Sauce

150g drained chargrilled red capsicum

1 garlic clove, crushed

1⁄3 cup sour cream

1 teaspoon chilli powder

1 tablespoon olive oil

2 teaspoons lemon juice



1   To make the capsicum sauce, combine all the ingredients in a food processor and process until smooth. Season with salt and pepper and transfer to a small bowl.

2   Heat a jaffle iron or sandwich toaster. Combine the chicken, mayo, carrot, celery and onion in a bowl, and season with salt and pepper.

3   Spread the bread with butter, then place half the bread slices, butter side down, on a board. Top each one with a slice of cheese, 1⁄4 of the chicken mixture, then another slice of cheese. Put the remaining bread slices on top, butter side up.

4   Lift a sandwich onto the jaffle maker and cook for a few minutes, until the bread is golden brown. Repeat with remaining sandwiches. Serve with the sauce for dipping.


Serves 4


***My Hint – if you don’t possess a jaffle maker ( and they are coming back into style) use a sandwich press **

These are perfect for lunch or to have  for a lazy super  – kids and adults will love them.


Chicken Korma with Cumin Naan – Quick.Easy.Healthy. – Callum Hann & Themis Chryssidis


‘Recipes and Images from Quick. Easy. Healthy by Callum Hann (Murdoch Books).


“Making your own curry paste allows you to take control of the heat, spice and salt content. Korma is a mildly spiced curry and is super simple to make, so give it a go.”


130 g (41/2 oz/1/2 cup) low-fat Greek-style yoghurt

3 garlic cloves, thinly sliced

1 thumb-sized piece ginger, finely grated

2 handfuls coriander (cilantro), stems finely chopped, leaves reserved

2 teaspoons garam masala, plus 2 teaspoons extra

4 x 100 g (31/2 oz) boneless, skinless chicken thighs

2 tablespoons rice bran oil (or olive oil)

1 brown onion, halved and thinly sliced

1 red capsicum (pepper), thinly sliced

2 teaspoons curry powder

250 ml (9 fl oz/1 cup) tomato passata (puréed tomatoes)

2 handfuls baby spinach

Chicken Korma with Cumin Naan

Cumin Naan bread

100 g (31/2 oz/2/3 cup) self-raising flour, plus extra for dusting (gluten-free flour works just as well here)

95 g (31/4 oz/1/3 cup) low-fat Greek-style yoghurt

1 teaspoon cumin seeds

pinch of salt

Stir together the yoghurt, garlic, ginger, coriander stems and 2 teaspoons of the garam masala in a large bowl. Slice each chicken thigh into four pieces, then each of those into three pieces so you
have twelve pieces per thigh. Stir the chicken into the yoghurt mixture and set aside to marinate.


Heat a large deep frying pan or stockpot over high heat. Add the rice bran oil, then add the onion and capsicum and stir for 2–4 minutes until the onion starts to become golden brown. Add the curry powder and the extra 2 teaspoons of garam masala. Cook for a 1–2 minutes, stirring until fragrant, before adding the chicken and yoghurt mixture. Cook for 2–3 minutes, stirring often until the yoghurt has started to brown. Stir in the passata and cook for a further 5–10 minutes until the chicken has cooked and the sauce has darkened slightly in colour.


Meanwhile, make the cumin naan bread. Mix the flour, yoghurt, cumin seeds and salt in a bowl using a spatula, then use your hands to bring the dough together. Divide the mixture into four and dust each piece with a little extra flour. Press each dough piece down into a thin circular shape. Heat a frying pan over high heat, add the naan, two at a time and cook for 1–2 minutes on each side until golden brown.


Stir the baby spinach through the chicken korma and top with the reserved coriander leaves. Serve the korma with the cumin naan.


Nutrition tip Curries are a great way to increase vegetable intake, as the vegetables absorb the flavour of the dish.


Substitution Try substituting prawns for the chicken.



Energy  2033 kJ (486 cal)

Protein 25.2g

Sodium 410mg

Fat 28.7g

Sat Fat 28.7 g

Carbohydrate 29.2g

Sugar 8.9 g

Fibre 4.8g

Crispy Chicken on Asian Rice Noodle Salad – MKR -Best Of The Best Cookbook – Seven Network (Operations) Ltd

Crispy Chicken on Asian Rice Noodle Salad

Crispy Chicken on Asian Rice Noodle Salad.




You can cook the noodles and toss with the dressing up to 1 day in advance. Store, covered, in the refrigerator. This will give the noodles a chance to absorb some of the great flavours, then stir in

capsicum and herbs before serving.


100g vermicelli noodles

1 red capsicum, deseeded and thinly sliced

2 tbsp chopped chives

½ cup coriander leaves

½ cup mint leaves

½ cup Thai basil leaves



2 tbsp lime juice

2 tbsp fish sauce

1 tbsp caster sugar

1cm piece fresh ginger, peeled and finely grated

½ long red chilli, finely chopped



1 egg

1cm piece fresh ginger, peeled and finely grated

1 clove garlic, peeled and crushed

¾ cup plain flour

2 tsp Chinese five-spice powder

2 tsp sea salt flakes

1 tsp freshly ground black pepper

2 large chicken breasts, thinly sliced

vegetable oil, for shallow-frying


1 To make the dressing, whisk all the ingredients in a small bowl until the sugar dissolves.


2 Place the noodles in a large bowl, cover with boiling water and stand for 5 minutes. Drain, then return to the bowl. Add the dressing and toss to combine. Add the capsicum and herbs and

toss to combine.


3 To make the crispy chicken, whisk the egg, ginger and garlic in a large bowl until just combined. Combine the flour, five-spice powder, salt and pepper in a separate large bowl. Dip the chicken

pieces in the egg mixture, drain off excess, then toss in the flour mixture.


4 Fill a wok or deep frying pan halfway with oil and shallow-fry the chicken, in batches, for 2–3 minutes, or until golden and cooked through. Drain on paper towel.


5 Divide the noodle salad among four serving bowls and top with the chicken.


Cover MKR Best of the Best Cookbook


MKR: Best Of The Best Cookbook ($39.99), published by Hachette Australia.



Popcorn Chicken With Basil – Adam Liaw’s Asian Cookery School

Adam Liaw's Asian Cookery School

Recipe from Adam Liaw’s  Asian Cookery School  by Adam Liaw with photography by  Steve Brown-  published by Hachette Australia rrp$49.99

I have been updating my blog page sand my apologies Adam Liaw I thought had posted your Popcorn Chicken recipe but it appears that I haven’t. So I will redress that immediately.


Yan su ji


Taiwanese food is a great mix of local dishes with influences from China, Japan and Southeast Asia.

Popcorn chicken is a popular street food in Taipei, and once you try it you’ll see why. The crunchy

texture of the sweet potato flour coating is incredible.


600g boneless chicken thigh fillets,

preferably skin-on, cut into 3cm pieces

3 cloves garlic, peeled and minced

1 tsp grated ginger

1 tbsp soy sauce

1 tbsp Shaoxing wine

2 tsp sugar

½ tsp Chinese five spice powder

1 cup sweet potato flour

2 litres oil, for deep-frying

1 cup loosely packed Thai basil leaves

Spice salt

1 tbsp salt

¼ tsp Chinese five spice powder

¼ tsp white pepper

A pinch chilli powder



1 Combine the chicken with the garlic, ginger, soy sauce,

Shaoxing wine, sugar and five spice powder and set aside

to marinate for at least 10 minutes.

Popcorn Chicken Step 1

Popcorn Chicken Step 1

2 Coat the chicken pieces in the sweet potato flour and

shake off any excess.



Pop Corn Chicken Step2

  PopCorn Chicken Step 2

3 Heat the oil in a wok or saucepan. When the oil reaches

150°C scatter the basil leaves into the wok and stir for

about 20 seconds, or until the basil turns translucent.

Remove the basil from the wok and drain on absorbent




Pop Corn Chicken Step3

     Pop Corn Chicken Step3


4 Increase the heat of the oil to 170°C and fry the chicken

in batches for about 3 minutes, or until golden brown and

cooked through, regularly skimming any floating flour bits

from the oil.

Pop Corn Chicken Step 4 Final

Pop Corn Chicken Step 4 Final


5 For the spiced salt, mix the ingredients together and

toast in a dry frypan over low–medium heat for 2 minutes,

or until fragrant. Toss the chicken with the fried basil

leaves and season with a good pinch of the spice salt.

Serve immediately.


Sweet potato flour is sometimes sold as ‘tapioca flour’. It’s available from

Asian grocers. The Taiwanese variety is a coarse-textured but light flour that

gives the characteristic crumbly texture to this dish. You could substitute

cornflour or rice flour but it won’t quite be the same.

When deep-frying, skimming oil is a really important step that many people

overlook. It preserves the oil by keeping it clear, and stops burnt flavours

creeping in to later batches.

Pop Corn Chicken Step 1


Peri Peri Chicken: Dude Food – Dan Churchill

Cover Dude Food

Peri-Peri Roast Chicken

Serves 4


The Stuffing . . .

1 cup couscous

1 teaspoon coriander seeds

1 teaspoon fennel seeds

2 teaspoons dried thyme, or 3 sprigs fresh thyme, chopped

Juice of 1/2 lemon, squeezed, flesh reserved

1 tablespoon extra-virgin olive oil

1/2 cup warm water


The Chicken . . .

1 (1.5–2 kg) whole chicken

4 tablespoons macadamia or extra-virgin olive oil

1 large sweet potato, peeled and cut into 1 cm-thick circles

3 zucchini, trimmed, halved crosswise, and cut lengthwise into 1 cm-thick pieces

3 Spanish onions, quartered

5 garlic cloves, crushed and finely chopped, plus 4 whole peeled garlic cloves

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons smoked paprika

2 teaspoons chilli flakes



Preheat the oven to 190ºC.

To make the stuffing, place the couscous in a large bowl. Use a mortar and pestle to crush the coriander and fennel seeds into a fine powder and add them to the bowl with the couscous. Add the thyme, lemon juice, olive oil, and warm water and mix well. To stuff the chicken, hold the bird so that the cavity is facing upward, which makes it easier to spoon the mixture in. Fill the bird with the couscous. Use your hands to squash the stuffing down. Plug the end with the reserved juiced lemon half.

Pour 2 tablespoons of the oil over a roasting pan and set the chicken in the centre of the pan. Surround it with the sweet potato, zucchini, and onions. Place the whole garlic cloves around the vegetables and sprinkle with a pinch of salt and pepper. Using a knife, cut three slashes into the chicken legs, as this will allow them to cook at the same time as the breast.

In a bowl, mix the chopped garlic, paprika, chilli flakes, and the remaining salt, pepper, and 2 tablespoons of oil. Pour the mixture over the chicken and use your hands to coat the entire surface. You can also use a brush, but I find hands are much easier—just wash them well when you’re done.

Roast the chicken for 1 1/4 hours. To check if it is ready, cut in between the leg and the breast. If the juices that run out are clear, the chicken is ready to be devoured. Spoon the couscous stuffing from the cavity into a dish and serve it alongside the chicken. ” pps 110-111


peri peri chicken