Delicious Australia - (08August 2020

INTERVIEW

SAMANTHA

JONES

PORTRAIT

PHOTOGRAPHY

BEN

DEARNLEY

FOOD PHOTOGRAPHY

CHRIS COURT

STYLING

KIRSTEN JENKINS

MERCHANDISING

EMMALY STEWART

THE CHEF AND

THE BUTCHER

C:Everyonehashadbadcouscous.You
knowlikereallybad,drycouscous.It’slike
sawdust.SoI thinkweneeda littlebitof
fatin it tokeepit moist.I sawin Portugal
howtheydoit wherethey massage the
couscousin oliveoil...
A:HaveyoubeenwatchingRickStein?
C:...sotheygetthecouscouswetwithoil
andmassageit in theirhands.We’renot
goingtodothat,butwe’regoingto
poachthechickenandthenusethestock
tocookthecouscous.Sothenthe
couscoushas all this flavour.
A:Nice.
C:It’sourpost-lockdowncouscous.It has
absorbedallourpassionandourstress,
andit’sreadytoburst.Pent up with flavour.
A:R-ratedcouscous!
C:Andthen we add a handful of meat on
a stick.
A:You’reona roll,aren’tyou?You’reangry!
C:I’vebeenlockedupfortoolong!It’s
basicallycouscouswiththemoistureand
flavourofchicken,ratherthanthedry
couscousyou’vebeenbroughtupon–
likethoseboiledbrusselssproutsand
broccoli.We’rebringingcouscousintothe
21stcenturyandaddingourchickentoo.
A:Okay.Sochickendrumsticks.Nobody
likeschickendrumsticks. Except
ColonelSanders.
C:In thistimeofrecession,drumsticksare
cheap,cheerfulflavour.Greatforfamilies.
A:They’rethecheapestcut.Butthey’re
juicy,fibrous,andthere’sa bitoftexture.
Theyaregreatforthestockbecause
they’regelatinousandhavetheboneand
thetendon,andarea bitfatty.Drumsticks
areoftenjustthrownaway,soforthe
zero-wasteissuewe’refullyutilisingthem.
C:It’sa forgivingpartofthechicken,too,
you can overcook it and get away with it.

A:Everyoneloves

wings,youknow.

C:We’renottalking

aboutwings!

A:YeahbutI am

saying,wingswinover

drumsticksusually.

C:Sometimes

I wonderif you’re

even listening.

POACHEDCHICKENWITHWARM

SPICEDCOUSCOUS SALAD

SERVES 6-8

(^1) / 4 cup(60ml)extravirgin olive oil
8 chickendrumsticks
(^1) / 2 bunchflat-leafparsley,stemsvery
roughlychopped,leaveschopped
(^1) / 2 bunchmint,stemsveryroughly
chopped,leaveschopped
Paredpeeland juice of 1 orange
4 cloves
3 dried bay leaves
SPICEDCOUSCOUSSALAD
300gcouscous
Zestandjuiceof1 lemon
2 garliccloves,crushed
(^1) / 3 cup(80ml)extravirginoliveoil
1 tspeachgroundcuminandsumac
270gsemi-sundried tomatoes, drained,
chopped
1 zucchini,thinlysliced
1 longredchilli,finelychopped
1 x 400gcanchickpeas,rinsed,drained
1 redonion,thinlyslicedintorings
Seeds of 1 pomegranate
Topoachthechicken,placeoilin a large
heavy-basedsaucepanoverhighheat.
Add the drumsticks and sear, turning
AmidtheirusualshtickColinFassnidgeand
AnthonyPuharicharebackwithaneconomical
dish that cleverly packs in flavour.
frequently,for6-8minutesuntilbrowned
allover.Add8 cups(2L)waterandbringto
theboil,scrapingthebottomofthepan
witha woodenspoon.Addtheherb
stems,orangepeel,clovesandbayleaves.
Reduceheattomediumandsimmerfor
40-45minutesuntilchickenis cookedand
easilyfallsawayfromthebone.Strain,
reservingthestockandchickenin
separatebowls.Discardtheremaining
ingredients.Place300mlofhotstock
in a heatproofbowl.Storeremaining
stockin anairtight container in the freezer
forlateruse.
Forthecouscoussalad,addcouscous,
lemonzestandjuicetothe300mlhot
stockandstiruntiljustcombined.Cover
completelywitha largeplateoroventray
tolockin theheatandsteam.Standfor
8-10minutestocookthecouscous.
Meanwhile,shredthechickenandset
asidemeatina bowl.Discardbonesand
skin.Placecrushedgarlic,oilandorange
juiceina bowl,seasontotasteandwhisk
tocombine.Fluffcouscouswitha fork
andaddherbleaves,cumin,sumac,
semi-sundriedtomato,zucchini,chilli,
chickpeas,onion,pomegranateseeds
andshreddedchicken.Seasontotaste,
addhalfofthedressingandtosswellto
combine.Drizzle with remaining dressing
to serve.
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