9

156 GOURMET TRAVELLER

Viva Britalia

Italy via Britain. That’s the brief at London’s

Trullo, perhaps met no better than with

a roast dialled up with ’nduja.

C

hef Tim Siadatan worked with Jamie Oliver at Fifteen

and Fergus Henderson at St John in London before

opening his Italian-focused restaurant, Trullo, in

London’s Highbury with business partner Jordan

Frieda. Showcasing signature dishes from the restaurant,Trullo,

the book, is a collection of Italian classics with a British sentiment

to be shared with family and friends. Here, Calabria’s spicy salame,

’nduja, becomes a sauce for roast chicken in the best of ways.

Roast chicken thighs and ’nduja

with rosemary potatoes and

anchovy mayonnaise

SERVES6-8

“This is finger-lickin’ good!” says Tim Siadatan. “Sometimes

we make it for family meal – everyone goes bananas for it.”

2 tbsp ’nduja (see note)

8 sebago potatoes, cut

into wedges

4 rosemary sprigs

Olive oil, for drizzling

and roasting

6 garlic cloves, smashed

18 chicken thighs, bone in,

skin on

Green salad, to serve

ANCHOVY MAYONNAISE

2 egg yolks

400 ml peanut oil

1 tsp red wine vinegar

3 anchovy fillets,

finely chopped

1 Preheat oven to1800C. Place

’nduja in a bowl, add a splash

of hot water and mix to loosen.

Place potatoes, rosemary and

a sprinkle of salt in a saucepan,

cover with water, bring to the

boil, then drain immediately. Let

the potatoes completely steam

dry, then coat generously with

olive oil and mix together. Heat

an empty roasting tray (large

enough to hold the potatoes

in a single layer) in the oven for

5 minutes, then take it out and

pour in enough olive oil to coat

base. Add potatoes, rosemary

and garlic, and season to taste.

Roast potatoes on top shelf of

oven, stirring occasionally, until

crisp (45 minutes to 1 hour).

2 Meanwhile, heat a small

amount of oil in a large frying

pan over low-medium heat.

Season chicken and cook in

batches, turning, until golden,

then transfer to a roasting tray.

Roast on lower shelf of oven

for remaining potato cooking

time and until juices run clear

when pierced with a skewer

(30 minutes). Add ’nduja for the

last 15 minutes of cooking, and

muddle around to coat chicken.

3 For anchovy mayonnaise,

whisk yolks and 1 tbsp water

in a bowl. Gradually add oil in

a thin, steady stream, whisking

continuously until emulsified.

Stir in vinegar and anchovy

and season to taste.

4 Serve chicken and potatoes

with salad and mayonnaise.

Note’Nduja, a spreadable spicy

salame, is available from select

Italian butchers and delis.●

Southern Italy

This extract fromTrullo,by Tim

Siadatan (Square Peg, hbk,

$65) has been reproduced

with minorGT style changes.