300 ml coconut cream
1 tsp soy sauce
2 tsp caster sugar
1 tbsp fish sauce
1 whole chicken (about
1.6kg), butterflied
Lemon halves, to serve
CURRY PASTE
55 gm onion (about ½ small
onion), coarsely chopped
20 gm ginger (about 4cm),
coarsely chopped
5 garlic cloves, coarsely
chopped
60 gm long red chillies
1 birdseye chilli
2 tbsp ground turmeric
10 gm galangal, thinly sliced
1 lemongrass stalk (white
part only), very thinly sliced
¼ cup makrut lime leaves,
very thinly sliced
1½ tbsp shrimp paste
125 ml (½ cup) vegetable oil1 For curry paste, blend
ingredients (except oil) in a small
food processor until very finely
chopped, then with the motor
running, slowly drizzle in oil until
a purée. Fry curry paste in a
saucepan over medium heatBalinese curried chicken
SERVES 4 // PREP TIME 30 MINS // COOK 50 MINS PLUS MARINATING“Shobosho did an event earlier this year in Ubud where we were
meant to cook our teriyaki chicken,” says Liston. “My sous-chef
Yumi and I were blown away by a yellow curry we had the night
before, so we asked how to make the base and changed our
recipe. The result was outstanding.” Start this recipe at least
4 hours ahead to marinate the chicken. Pictured p115.until fragrant and excess water
has evaporated (3 minutes).
2 Add coconut cream, soy
sauce, sugar, fish sauce and
a pinch of salt to saucepan
and bring to the boil. Boil until
thickened (5-10 minutes), then
strain through a sieve and cool.
3 Cover chicken with
180ml curry sauce, cover
and refrigerate to marinate
(at least 2 hours or overnight).
4 Burn coals down on a
charcoal barbecue to medium
heat. Place chicken skin-side
down on grill and cook, turning
and basting with curry sauce
occasionally, until cooked
through (30-40 minutes; juices
will run clear when a thigh is
pierced with a skewer), then
cut into 8 pieces.
5 Meanwhile, grill lemons cut-
side down over coals until lightly
caramelised (2 minutes). Warm
remaining curry sauce in a
small saucepan over low heat
(1-2 minutes). Pour over chicken
and serve with lemon.
Wine suggestion Scintilla
Ouille savagnin from the
Fleurieu Peninsula. 100 gm (½ cup) pearl barley
100 gm podded fresh peas
(about 220gm unpodded)
or frozen peas
50 gm kale leaves with
stalks removed
1½ tbsp extra-virgin olive oil
½ small red onion, finely diced
½ cup (loosely packed)
coriander (optional),
coarsely chopped
SOYMARINATED CAPSICUM
1 red capsicum
2 tbsp soy sauce
2 tbsp white vinegar
1 tbsp maple syrup
1 tbsp leek trimmings
¼ tsp black peppercorns
1 For soy-marinated capsicum,
preheat a charcoal barbecue
to high. Grill capsicum, turning
occasionally, until all sides
are completely charred
(5-10 minutes; alternatively
you can blister capsicum under
a hot grill or over a naked
flame on the stovetop). Leave
until cool enough to handle
(30 minutes), then peel skin
from capsicum, remove stem
and seeds and coarsely tear
Pea and barley salad
SERVES 4 // PREP TIME 25 MINS // COOK 40 MINS PLUS COOLING, MARINATING
“This is a really good side dish for roast chicken,” says Liston.
“It’s healthy and filling with powerful flavour. We wanted JoyBird
to be for everyone, for every day, and to have healthy options
alongside our carb-heavy sides.” Start this recipe a day ahead
to marinate the capsicum. Pictured p115.
into large pieces. Mix remaining
ingredients and 1 tbsp water in a
container. Submerge capsicum
in liquid, cover and refrigerate
to marinate (overnight). Dice
capsicum into the size of peas
(ideally all ingredients will be
chopped to similar sizes). Strain
marinade, reserving liquid for
dressing, and discard leek.
2 Cook barley in lightly salted
boiling water until tender with
a chewy texture (25 minutes).
Drain well and cool. Blanch
peas until tender (1-2 minutes;
see cook’s notes p176), and
drain well.
3 Preheat a charcoal barbecue
to high or a char-grill pan over
high heat. Toss kale with 2 tsp
oil and grill until just wilted
(1 minute). Transfer capsicum,
barley, peas and kale to a
large bowl with onion and
coriander. Dress with 1 tbsp
reserved soy marinade to
taste, add remaining oil,
season generously to taste,
toss to combine and serve.
Cocktail suggestion Bombay
Sapphire gin with fresh-pressed
apple juice and lime.Linh-Chi
Nguyen.