Harissa chicken and feta baked garlic bread
Serves 4
Ingredients:
- 750g chicken thigh fillets (about 6), trimmed and halved
- ¼ cup (90g) honey
- 2 tablespoons harissa paste
- 1 tablespoon oregano leaves
- ½ teaspoon sweet smoked paprika
- Sea salt and cracked black pepper
- 100g unsalted butter, chopped and softened
- 3 cloves garlic, crushed
- 4 large thick slices sourdough bread
- 300g Greek feta, cut into large pieces
To serve
- Chopped mint leaves, thinly sliced long green chilli (optional), extra virgin olive oil and rocket (arugula) leaves
Instructions:
- Preheat the oven to 180°C (350°F).
- Place the chicken, honey, harissa, oregano, paprika, salt and pepper in a large bowl and mix to combine.
- Cover and allow to marinate in the fridge for 30 minutes or overnight.
- While the chicken is marinating, combine the butter and garlic and spread over the bread. Place the bread onto a baking tray lined with non-stick baking paper and top with the feta. Bake for 20 minutes or until the feta is golden.
- Top the feta bread with the chicken and bake for a further 20 minutes or until the chicken is golden and cooked through.
- Serve the chicken, feta and garlic bread topped with mint, chilli (if using), a drizzle of oil, and rocket leaves
Double-spiced fried chicken
Serves 4–6
Ingredients:
- 2½ tablespoons Sichuan peppercorns or white peppercorns
- ½ teaspoon chilli powder
- 2 cloves garlic, peeled
- 40g ginger, peeled and roughly chopped
- 2 tablespoons firmly packed brown sugar
- ¼ cup (60ml) soy sauce
- 1 tablespoon rice wine vinegar
- ¼ cup (60ml) water, plus about 100ml extra
- 1kg chicken thigh fillets (about 8), trimmed
- vegetable oil, for frying
- 1½ cups (255g) fine rice flour
- 2 teaspoons baking powder
- Lime mayo
- ½ cup (150g) whole-egg mayonnaise
- 1 tablespoon lime juice
To serve
- 1 teaspoon sea salt flakes, coriander (cilantro) leaves, lime wedges, and sliced long red chilli or crispy chilli oil
Instructions:
- Place the peppercorns in a small frying pan over medium heat and toast for 2–3 minutes or until fragrant.
- Place the peppercorns and chilli powder in a small food processor and process until very finely chopped.
- Remove ½ teaspoon of the peppercorn mix and set aside.
- Add the garlic and ginger to the food processor and process until chopped. Add the sugar, soy, vinegar and ¼ cup (60ml) water and process to combine.
- Place the chicken in a large non-reactive bowl, add the peppercorn mixture and mix to combine+. Cover and allow to marinate in the fridge for 6 hours or overnight.
- Fill a large saucepan with 6cm (2½ inches) of oil and place over medium heat until the temperature reaches 175°C (347°F) on a deep-frying thermometer.
- While the oil is heating, combine the rice flour and baking powder. Add to the chicken and mix to combine, adding enough extra water to create a thick batter.
- In batches, deep-fry the chicken for 7 minutes or until golden and cooked through. Drain on absorbent kitchen paper.
- To make the lime mayo, combine the mayonnaise and lime juice.
- Place the chicken onto a serving platter. Combine the salt and reserved peppercorn mix and sprinkle over.
- Serve with the lime mayo, coriander, lime wedges and chilli.
Note: You can use a non-reactive bowl made from glass or stainless-steel
Zesty whole lemon cake
Serves 12–14
Ingredients:
- 2 medium thin-skinned lemons+
- 1 cup (220g) caster (superfine) sugar
- ½ cup (75g) plain (all-purpose) flour
- 1½ cups (180g) almond meal (ground almonds)
- 2 teaspoons baking powder
- ¾ cup (180ml) grapeseed or light-flavoured extra virgin olive oil
- 3 eggs, lightly whisked
- Lemon syrup
- ⅔ cup (160ml) lemon juice
- ⅓ cup (75g) caster (superfine) sugar, extra
To serve
- Candied citrus (optional) and sweet vanilla bean labne (optional) or plain thick Greek yoghurt
Instructions:
- Place the lemons into a saucepan over medium heat and cover with water. Bring to a simmer and gently cook for 1½ hours or until soft. Remove the lemons from the pan and set aside to cool slightly.
- Preheat the oven to 160°C (325°F). Line a 22cm (8½ inch) round cake tin with non-stick baking paper.
- Halve the lemons (being careful not to lose their juice) and remove and discard any seeds. Place in a food processor with the sugar and process until smooth.
- Place the lemon mixture into a large bowl. Sift in the flour, almond meal and baking powder. Add the oil and eggs and mix until combined. Spoon into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer.
- While the cake is baking, make the lemon syrup. Place the lemon juice and extra sugar in a medium frying pan over medium–low heat. Bring to a simmer and cook for 10 minutes or until thickened slightly.
- Pour half the hot syrup over the hot cake. When ready to serve, place the cake on a cake stand or plate and serve warm or cooled with candied citrus, the remaining syrup, and labne or yoghurt.
Note: Be sure to use medium (not large) thin-skinned lemons for this recipe to avoid a bitter flavour.
