and pulse briefly to combine. Transfer
to a bowl, stir through remaining salmon
pieces and season well with salt flakes pieces and season well with salt flakes
and freshly ground black pepper.and freshly ground black pepper.
Line a baking tray with baking paper. Line a baking tray with baking paper.
Divide salmon mixture into four 2cm-thick Divide salmon mixture into four 2cm-thick
patties. Carefully coat the patties in patties. Carefully coat the patties in
breadcrumbs, pressing crumbs into the breadcrumbs, pressing crumbs into the
patties. Place on prepared tray, cover patties. Place on prepared tray, cover
and chill for 20 minutes or until firm.and chill for 20 minutes or until firm.
For the flavoured mayos, combine For the flavoured mayos, combine
ingredients for each mayonnaise in ingredients for each mayonnaise in
2 separate bowls.2 separate bowls.
Heat a barbecue or chargrill pan to Heat a barbecue or chargrill pan to
medium-high heat. Drizzle salmon patties medium-high heat. Drizzle salmon patties
with oil and cook, turning halfway, for with oil and cook, turning halfway, for
6-8 minutes or until golden and cooked 6-8 minutes or until golden and cooked
through. Grill buns, cut-side down, for through. Grill buns, cut-side down, for
30 seconds or until lightly toasted.30 seconds or until lightly toasted.
Place your burger bun bases on Place your burger bun bases on
a serving platter. Divide cucumber a serving platter. Divide cucumber
among bases, top with salmon patties among bases, top with salmon patties
and radish, then spoon over the mayos, and radish, then spoon over the mayos,
letting them drizzle over the sides letting them drizzle over the sides
and onto the platter. Top with bun and onto the platter. Top with bun
lids and serve immediately.lids and serve immediately.
SUNSHINE BARBECUE CHICKENSUNSHINE BARBECUE CHICKEN
SERVES 4-6SERVES 4-6
Begin this recipe 1 day ahead.Begin this recipe 1 day ahead.
8 spring onions, trimmed, white parts 8 spring onions, trimmed, white parts
chopped, green parts thinly slicedchopped, green parts thinly sliced
300ml buttermilk300ml buttermilk
(^11) // 22 tsp ground white pepper tsp ground white pepper
Juice of 1 lime, plus extra lime cheeks Juice of 1 lime, plus extra lime cheeks
to serveto serve
4 garlic cloves, finely chopped4 garlic cloves, finely chopped
1.4kg whole chicken, butterflied 1.4kg whole chicken, butterflied
(ask your butcher to do this)(ask your butcher to do this)
Coriander leaves, to serveCoriander leaves, to serve
APRICOT & TEQUILA SALSAAPRICOT & TEQUILA SALSA
150g dried apricots150g dried apricots
Juice of 1 limeJuice of 1 lime
(^11) // 44 cup (60ml) tequila cup (60ml) tequila
1 tbs extra virgin olive oil1 tbs extra virgin olive oil
Whiz chopped spring onion, buttermilk, Whiz chopped spring onion, buttermilk,
white pepper, a pinch of salt flakes and white pepper, a pinch of salt flakes and
lime juice in a blender until smooth. lime juice in a blender until smooth.
Transfer Transfer^11 // 4 cup (60ml) buttermilk mixture
to a bowl and chill until needed. Add to a bowl and chill until needed. Add
garlic to remaining buttermilk mixture garlic to remaining buttermilk mixture
and pulse to combine. Place chicken in and pulse to combine. Place chicken in
a large dish and pour over buttermilk a large dish and pour over buttermilk
mixture. Cover and chill overnight.mixture. Cover and chill overnight.
The next day, preheat oven to 160°C.The next day, preheat oven to 160°C.
Remove chicken from marinade and Remove chicken from marinade and
place in a roasting dish. Roast for 1 hour place in a roasting dish. Roast for 1 hour
or until the juices of the chicken run or until the juices of the chicken run
clear when the thickest part of a thigh clear when the thickest part of a thigh
is pierced with a skewer.is pierced with a skewer.
Heat a barbecue or chargrill pan Heat a barbecue or chargrill pan
to medium-high heat. Grill chicken, to medium-high heat. Grill chicken,
skin-side down, turning occasionally, skin-side down, turning occasionally,
for 20 minutes or until golden, gnarly for 20 minutes or until golden, gnarly
and grill marks appear.and grill marks appear.
Meanwhile, for the salsa, place apricots Meanwhile, for the salsa, place apricots
in a heatproof bowl, cover with 200ml in a heatproof bowl, cover with 200ml
boiling water and stand for 5 minutes boiling water and stand for 5 minutes
to rehydrate. Whiz apricots, lime juice to rehydrate. Whiz apricots, lime juice
and tequila in a blender until smooth, and tequila in a blender until smooth,
adding a little water to loosen if needed. adding a little water to loosen if needed.
Transfer to a bowl and stir in oil.Transfer to a bowl and stir in oil.
Spread salsa over a large serving plate Spread salsa over a large serving plate
and spoon over reserved buttermilk and spoon over reserved buttermilk
mixture. Top with chicken and scatter with mixture. Top with chicken and scatter with
sliced green spring onion and coriander sliced green spring onion and coriander
leaves. Serve with lime cheeks.leaves. Serve with lime cheeks.
JERK LEG OF LAMBJERK LEG OF LAMB
SERVES 8SERVES 8
Begin this recipe 1 day ahead.Begin this recipe 1 day ahead.
4 Scotch bonnet chillies (substitute 4 Scotch bonnet chillies (substitute
small red chillies), seeds removed, small red chillies), seeds removed,
thinly slicedthinly sliced
3 garlic cloves, peeled3 garlic cloves, peeled
(^11) // 22 bunch thyme, leaves picked bunch thyme, leaves picked
1 tbs ground allspice1 tbs ground allspice
1 tsp whole cloves1 tsp whole cloves
(^11) // 44 cup (60ml) spiced rum cup (60ml) spiced rum
(^11) // 44 cup (60ml) apple cider vinegar cup (60ml) apple cider vinegar
1 tbs runny honey1 tbs runny honey
(^11) // 22 bunch chives, finely chopped bunch chives, finely chopped
2kg boneless leg of lamb, butterflied 2kg boneless leg of lamb, butterflied
(ask your butcher to do this)(ask your butcher to do this)
To make the jerk seasoning, using a To make the jerk seasoning, using a
mortar and pestle, pound 2 sliced chillies, mortar and pestle, pound 2 sliced chillies,
garlic, thyme, allspice and cloves to garlic, thyme, allspice and cloves to
a paste, then transfer to a bowl and stir a paste, then transfer to a bowl and stir
JERK LEG
OF LAMB