Australian Gourmet Traveller - (02)February 2020 (1)

2 tbspfineseasalt

1 tspcastersugar

500 gmchickenhearts,

outsidearteriestrimmed

DRESSING

25 gmginger(about5cm),

peeledandfinelydiced

1 clovegarlic,finelychopped

80 ml(1/3cup)spentcitrusoil,

reservedfrompoached

chicken(seerecipeopposite)

1 tbsppomegranatemolasses

½ tsphoney

Pinchofdriedchillipowder

ORANGEANDPLUMSALAD

1 orange,peeledand

segmented

1 longredchilli,finelysliced

1 radicchio,washed,drained

andcoarselychopped

1 plum,thinlysliced

1 Tobrinehearts,combine

1 litrecoldwater,saltandsugar,

andwhiskuntildissolved.Add

chickenhearts,coverandchill

for 3 hours. Soak bamboo

Barbecuedchickenhearts

withorangeandplumsalad

SERVES4 // PREPTIME 30 MINS// COOK5 MINS(PLUSBRINING,SOAKING)

“Theoffalremainingfromwholechickencarcassesis often
neglected,”saysMcCaskill.“Here,theheartsarebarbecued
overplumkernelsandolivepipcoals.Usethecitrusoilreserved
from the Nomad chicken (see recipe opposite).”Pictured p91.

skewersinwaterforatleast

30 minutes.Drainhearts,then

threadontoskewers,leaving

about1 cmbetweeneachheart.

(Alternatively,usemetal

skewers.)Setasideona plate.

2 Fordressing,whiskginger,

garlic,citrusoil,pomegranate

molasses,honeyandchilli

powderina bowl,thenplace

halfthedressingina separate

bowlandsetaside.

3 Heata barbecuetohigh

ora char-grillpanoverhigh

heatuntilveryhot.Baste

chickenheartswithhalfthe

dressingandsprinklewitha

littlesalt.Grillskewers,basting

andturningoccasionally,until

caramelisedandcooked

through(4-6minutes).

4 Forsalad,combine

ingredientsina bowl.Add

reserveddressing,tossto

combineandseasontotaste.

5 Serveskewerswithsalad.

Beer suggestion A black IPA.➤

GOURMET TRAVELLER 95