For the marinade, place garlic and chilli
in a food processor and whiz until finely
chopped. Transfer to a bowl with pale ale, chopped. Transfer to a bowl with pale ale,
wine, lemon juice, oil, bay leaves, thyme wine, lemon juice, oil, bay leaves, thyme
and paprika, and stir until well combined. and paprika, and stir until well combined.
Score the skin of the chicken in several Score the skin of the chicken in several
places, add to marinade and combine places, add to marinade and combine
well with your hands, rubbing the well with your hands, rubbing the
marinade into the scores. Cover and chill marinade into the scores. Cover and chill
for 2 hours or overnight to marinate.for 2 hours or overnight to marinate.
Meanwhile, for the smoky tomato Meanwhile, for the smoky tomato
aioli, place tomatoes, garlic, egg yolks, aioli, place tomatoes, garlic, egg yolks,
vinegar and paprika in a food processor vinegar and paprika in a food processor
and whiz until well combined. With the and whiz until well combined. With the
motor running, add oil in a slow, steady motor running, add oil in a slow, steady
stream until combined and emulsified. stream until combined and emulsified.
Add lemon juice and 1 tbs hot water, Add lemon juice and 1 tbs hot water,
and whiz to combine. Cover and chill and whiz to combine. Cover and chill
until needed.until needed.
Heat a chargrill pan or barbecue to Heat a chargrill pan or barbecue to
medium-high heat. Remove chicken from medium-high heat. Remove chicken from
marinade and grill, covered (use foil if marinade and grill, covered (use foil if
using a chargrill pan), for 10 minutes each using a chargrill pan), for 10 minutes each
side or until cooked through. Rest for side or until cooked through. Rest for
5 minutes, then serve with smoky tomato 5 minutes, then serve with smoky tomato
aioli and extra lemon wedges.aioli and extra lemon wedges.WATERMELON & POMEGRANATE WATERMELON & POMEGRANATE
SALAD WITH WHIPPED FETASALAD WITH WHIPPED FETA
SERVES 4 AS A SIDESERVES 4 AS A SIDE2211 // 22 tbs extra virgin olive oil tbs extra virgin olive oil
1 tbs red wine vinegar1 tbs red wine vinegar
Finely grated zest and juice Finely grated zest and juice
of of^11 // 22 a lemon a lemon(^11) // 22 small garlic clove, finely chopped small garlic clove, finely chopped
1kg seedless watermelon, 1kg seedless watermelon,
peeled, choppedpeeled, chopped
(^11) // 44 cup (40g) almonds, roasted, chopped cup (40g) almonds, roasted, chopped
Seeds from Seeds from^11 // 22 a pomegranate a pomegranate
1 Asian (red) eschalot, thinly sliced1 Asian (red) eschalot, thinly sliced
(^11) // 22 cup each loosely packed baby rocket cup each loosely packed baby rocket
and loosely packed mint leavesand loosely packed mint leaves
Sumac, to serveSumac, to serve
WHIPPED FETAWHIPPED FETA
150g feta150g feta
2 tbs extra virgin olive oil2 tbs extra virgin olive oil
Finely grated zest and juice Finely grated zest and juice
of of^11 // 22 a lemon a lemon
(^11) // 22 small garlic clove small garlic clove
To make the dressing, whisk oil, vinegar, To make the dressing, whisk oil, vinegar,
lemon zest and juice, and garlic in lemon zest and juice, and garlic in
a bowl until well combined. Set aside.a bowl until well combined. Set aside.
For the whipped feta, place all For the whipped feta, place all
ingredients in a blender or small food ingredients in a blender or small food
processor and whiz until smooth, then processor and whiz until smooth, then
spread over a serving platter.spread over a serving platter.
Top feta mixture with watermelon and Top feta mixture with watermelon and
scatter with almonds, pomegranate seeds scatter with almonds, pomegranate seeds
and eschalot, then top with rocket and and eschalot, then top with rocket and
mint leaves. Drizzle with dressing, sprinkle mint leaves. Drizzle with dressing, sprinkle
with sumac and serve immediately.with sumac and serve immediately.
FISH TACOSFISH TACOS
SERVES 4SERVES 4
Plain flour, to dustPlain flour, to dust
Sunflower oil, to deep-frySunflower oil, to deep-fry
800g firm, skinless white fish fillets 800g firm, skinless white fish fillets
(we used flathead), pin-boned, (we used flathead), pin-boned,
cut into 8cm piecescut into 8cm pieces
12 white corn tortillas12 white corn tortillas
300g white cabbage, shredded300g white cabbage, shredded
Coriander leaves, lime wedges and Coriander leaves, lime wedges and
pickled jalapenos, to servepickled jalapenos, to serve
TOMATO SALSATOMATO SALSA
2 tomatoes, finely chopped2 tomatoes, finely chopped
2 spring onions, finely chopped2 spring onions, finely chopped
1 jalapeno chilli (optional), 1 jalapeno chilli (optional),
finely choppedfinely chopped
(^11) // 22 small garlic clove, finely chopped small garlic clove, finely chopped
1 tbs finely chopped 1 tbs finely chopped
coriander leavescoriander leaves
Juice of 1 limeJuice of 1 lime
2 tbs olive oil2 tbs olive oil
Pinch of ground cuminPinch of ground cumin
SOUR CREAM SAUCESOUR CREAM SAUCE
200g sour cream200g sour cream
(^11) // 44 cup (70g) Greek yoghurt cup (70g) Greek yoghurt
Juice of 1 limeJuice of 1 lime
Pinch of ground chilliPinch of ground chilli
BATTERBATTER
2 eggs2 eggs
2 cups (300g) plain flour2 cups (300g) plain flour
1 tsp bicarbonate of soda1 tsp bicarbonate of soda
For the tomato salsa, combine all For the tomato salsa, combine all
ingredients in a bowl and set aside.ingredients in a bowl and set aside.
For the sour cream sauce, combine For the sour cream sauce, combine
all ingredients in a bowl and set aside.all ingredients in a bowl and set aside.
For the batter, whisk eggs in a bowl For the batter, whisk eggs in a bowl
until well combined, then fold in flour, until well combined, then fold in flour,
bicarb and 2 cups (500ml) iced water bicarb and 2 cups (500ml) iced water
(the batter should be a thin consistency (the batter should be a thin consistency
- add a little extra water if necessary).– add a little extra water if necessary).
To make the fish, place flour in To make the fish, place flour in
a shallow bowl and season well with salt a shallow bowl and season well with salt
flakes and freshly ground black pepper.flakes and freshly ground black pepper.
Half-fill a deep-fryer or large saucepan Half-fill a deep-fryer or large saucepan
with sunflower oil and heat to 200°C with sunflower oil and heat to 200°C
(a cube of bread will turn golden in (a cube of bread will turn golden in
35 seconds when the oil is hot enough). 35 seconds when the oil is hot enough).
In batches, dust fish in the seasoned In batches, dust fish in the seasoned
flour, then dip into batter, allowing flour, then dip into batter, allowing
excess to drip off. Deep-fry coated fish, excess to drip off. Deep-fry coated fish,
turning halfway, for 2-3 minutes or turning halfway, for 2-3 minutes or
until golden and crisp. Remove with until golden and crisp. Remove with
a slotted spoon and drain on paper a slotted spoon and drain on paper
towel. Repeat with remaining fish.towel. Repeat with remaining fish.
Meanwhile, heat a frypan over high Meanwhile, heat a frypan over high
heat and warm tortillas for 1 minute each heat and warm tortillas for 1 minute each
side or until heated through. Wrap hot side or until heated through. Wrap hot
tortillas loosely in a clean tea towel while tortillas loosely in a clean tea towel while
you warm remaining tortillas.you warm remaining tortillas.
Fill each taco with some fried fish and Fill each taco with some fried fish and
shredded cabbage. Top with salsa, drizzle shredded cabbage. Top with salsa, drizzle
with sour cream sauce and sprinkle with with sour cream sauce and sprinkle with
coriander. Serve immediately with lime coriander. Serve immediately with lime
wedges and pickled jalapenos.wedges and pickled jalapenos.
“WE ARE NOW THE envy of the world
A ND A FOOD-LOV ERS’ DEST INATION.”
66 delicious.com.auEXTRACT.EXTRACT.