BARBECUED CHERMOULA
CHICKEN
SERVES 41.6kgwholechicken,into8 pieces
700goxheartorheirloom tomatoes,
roughlychopped
1 tspcuminandcoriander seeds,
toasted,crushed(^1) / 2 cup(60g)pitted green olives, roughly
chopped
1 lemon, cut into wedges to serve
CHERMOULAMARINADE
2 garliccloves,crushed
1 tspeachsmokedpaprika,cumin
seeds,groundpepper, chilli flakes and
groundcoriander
Juiceandzestof1 lemon
(^1) / 2 cup(125ml)extravirgin olive oil,
plusextratodrizzle
1 buncheachcorianderandflat-leaf
parsley leaves, roughly chopped
Forthechermoulamarinade,placeall
ingredientswithhalfoftheherbsin a food
processorandwhiztoa roughpaste.
Seasontotaste.Transfermarinadetoa
largebowl,addchickenandtosstocoat.
Marinatein thefridgefor1 hour or, if time
permits,for4-5hours.
Preheata lightlygreasedbarbecuewith
a lidorchargrillpantomedium-high.Cook
chicken,skin-sidedown,for 3-4minutes
oneachsideuntilcharred.Reduceheatto
medium,closebarbecuelidandcook,
turningoccasionally,fora further20-25
minutes(coverthechickenwithaluminium
foilif usinga chargrillpan),untilcooked
through.Alternatively,preheattheovento
200°Candplacechickenona bakingtray
linedwithbakingpaperandroastfor
20-25minutesuntilchickenis cooked.
Combinetomato,cuminandcoriander
seeds,oliveandremainingparsleyand
corianderintoa bowl,seasonto taste and
drizzle with extra olive oil.
Arrangechickenona platter,andserve
with tomato salad and lemon wedges.
BARBECUEDRIBEYECUTLETS,
ZUCCHINISALAD & CHILLI AIOLI
SERVES 4
900gsmalldesireepotatoes
(^1) / 4 cup(60ml)extravirgin olive oil,
plusextratodrizzle
2 jalapeno,seeds removed, finely
chopped
Juiceof1 lime
(^1) / 3 cuplooselypacked flat-leaf parsley,
finelychopped
2 x 500gbeefribeyecutlets,
Frenchtrimmed
3 small(350g) zucchinis, peeled into
ribbons
CHILLIAIOLI
2 largeredchillies
(^1) / 2 cup(150g)wholeeggmayonnaise
(^1) / 4 tsp smoked paprika
Preheata lightlygreasedbarbecueor
chargrillpantomedium-high.Placethe
potatoesona sheetoffoilanddrizzlewith
extraoliveoil.Wraptoencloseandplace
onthebarbecue.Closethelidandcook
for50-55minutesuntilpotatoesare
completelycookedthrough.Alternatively
preheattheovento220°Candplace
potatoesona bakingtray.Roastfor 50-55
minutesuntilcookedthrough.
Meanwhile,forthechilliaioli,addthe
chilliestothebarbecueandcookfor4-5
minsuntilblackenedandcharred.Trynot
toopenthelidtoomuchortheheatwill
escapefromthepotatoes.Setchilliaside
tocool,removetipsthenwhizin a food
processoralongwiththemayonnaiseand
paprika,seasontotaste.Setaside.
Tomakethejalapenosalsa,combine
jalapeno,limejuice,parsley, oil and season
totaste.Setaside.
When the potatoes are cooked, increase
barbecueheattohigh.Addthesteaksand
barbecuefor4-5minutesoneachsidefor
medium-rare,oruntilblackenedand
cookedtoyourliking.Restfor 10-15
minutesbeforeserving.
Placethezucchiniin a bowlwiththe
jalapenosalsa,seasontotasteandtossto
combine.Arrangesteaksona platterwith
thezucchinisalad,potatoes and chilli aioli.
Serve immediately.
GRILLEDPORK,MARJORAM
BUTTER,QUKES & WATERCRESS
SERVES 4
4 x 330gporkcutlets,skin removed,
Frenchtrimmed
250gQukes,thinlyslicedwidthwise
60gpickedwatercressleaves
(^1) / 4 cup(60ml)extravirginoliveoil
Zestandjuiceof1 lemon, plus extra
halves to serve
MARJORAMBUTTER
200gunsaltedbutter,softened
1 bunchmarjoram,leaves picked,
roughlychopped
1 tbs baby capers, finely chopped
Forthemarjorambutter,placeall
ingredientswiththelemonzestin a food
processorandwhizuntilherbsarefinely
choppedandincorporatedwellintothe
butter.Seasontotaste.Setasideat room
temperatureuntilreadytouse.
Preheata lightlygreasedbarbecueor
chargrillpantomedium-highheat.Add
theporkcutletsandbarbecuefor
3-4minutesoneachsideuntilcharred
andcookedthrough.Allowporktorest
for5-6minutesbeforeserving.
CombineQukesandwatercressin a
largebowl,seasontotasteanddresswith
oliveoilandlemonjuice.Sliceporkinto
thickpieces.Topwithmarjorambutter
andservewithwatercress salad and
lemon halves.
“IT’SCHEF-QUALITYPRODUCE[DELIVERED]
TO PEOPLE’S HOMES.”COLIN FASSNIDGE
delicious.com.au 21
THE CHEF, BUTCHER & FARMER.