Yours Magazine Australia — January 04, 2018

64

COOKING

1

Bring chicken to room

temperature. Preheat

a barbecue on high.

2

Butterfly chicken by

cutting along both

sides of backbone with

scissors. Remove backbone.

Turn chicken over and

press firmly to flatten.

3

In a small bowl,

combine oil, crushed

garlic, herbs and zest.

Massage all over chicken.

4

Brush garlic halves

with oil and grill, cut-

side down, for 2 minutes..

5

Grill chicken, skin-

side down, on indirect

heat, for 25 minutes.

Wrap garlic in foil and

add to grill. Turn and

cook chicken for

15-20 minutes, until

juices run clear.

Meanwhile, grill lemon

halves for 4-5 minutes,

until caramelised.

6

Quarter chicken,

drizzle with extra

olive oil, scatter with

extra herbs. Serve with

grilled lemon and garlic.

• 180g white chocolate, chopped


• 3 large mangoes


• 1 tablespoon lemon juice


• 3 eggwhites


• ¾ cup caster sugar


• 300ml thickened cream, whipped


• ½ cup finely chopped pistachios

1

Melt chocolate in a heatproof

bowl set over a saucepan of

simmering water (do not let

the base of the bowl touch the

water). Remove from heat and

cool to room temperature.

2

Meanwhile, place 6 × ½ cup

soufflé dishes on an oven

tray. Wrap an 8 × 30cm strip of

baking paper around outside of

each dish to form a collar. Secure

with staples or paper clips.

3

Chop flesh from 2½ mangoes,

reserving remaining ½. Process

chopped mango with lemon

juice until smooth. Fold into

melted chocolate in batches,

until well combined.

4

In a clean, medium bowl,

using an electric mixer, beat

eggwhites until soft peaks form.

Add sugar and continue beating

until sugar dissolves and mixture

becomes glossy.

5

Lightly fold whipped cream

into mango mixture, followed

by eggwhite, until combined

• do not over-mix. Fill dishes,
  smoothing tops with back of
  a spoon. Freeze until firm.

6

Remove paper collars. Roll

soufflé edges in chopped

pistachios. Dice reserved mango.

Top soufflés with mango to serve.

Frozen mango & white chocolate

soufflés with pistachio crust

aMAKES 6 • PREP 30 MINS (PLUS FREEZING) • COOK 5 MINS

Grilled chicken with lemon

aSERVES 4 • PREP 15 MINS • COOK 40 MINS

• 1.5kg chicken, trimmed


• 2 tablespoon extra-virgin
  olive oil, plus extra to serve


• 2 garlic cloves, crushed,
  plus 1 whole head halved
  horizontally (optional)


• 1 tablespoon rosemary

leaves, plus extra sprigs

• 1 teaspoon lemon thyme
  leaves, plus extra


• 1 teaspoon oregano leaves


• finely grated zest 1 lemon,
  plus 2 whole lemons, halved


• ¼ cup flat-leaf parsley

If preferred,

bake chicken in

a moderate oven,

180°C for

45 minutes.

Top tip

If preferred,
replace mango
with berries of
choice.

Top tip