Seasoned Jan - March 2020

/10
IN SEASON
Tray Bake Chicken
IN SEASON
Chicken Skewers
/11
Serves: 4
Prep time: 30 minutes
Cook time: 40 minutes
Serves: 2
Prep time: 20 minutes
Cook time: 30 minutes
For the tray bake:/
1 whole chicken, jointed
into 8 pieces (thigh, breast, leg, wing)
200g chickpeas, drained
150g vine cherry tomatoes
Yakitori has been hailed as the latest ‘dude food’ trend and the Japanese
street food is taking the BBQ world by storm. These skewers can be
adapted with all sorts of versions, and once you start playing with the
bold flavours and smoke-grilling you’ll be hooked.
175ml white wine
1 pint chicken stock
2 lemons, thinly sliced
2 bay leaves
2 tbsp green olives
2 tbsp olive oil
1 tsp Salt & Peppery Simple Seasoning
For the herb stuffing:/
12 garlic cloves, thinly sliced
2 tbsp each of dill, parsley and coriander,
finely chopped
To ser ve:/
Rice or potatoes
Method:/
Tease a small corner of the skin from the chicken and
gently stuff in the garlic and herbs. Try to avoid tearing
the skin.
Place all the ingredients in a large tray bake and add the
chicken on top. Drizzle with oil then pour over the
braising wine and chicken stock. Cook in a preheated
oven at 180˚C for 35-40 minutes until the skin is crispy
and the juices from the chicken run clear. Season with
extra Salt & Peppery Simple Seasoning and serve with
wild rice or new potatoes.
More recipes / cornishseasalt.co.uk/recipes
Ingredients:/
For the skewers:/
500g chicken breast, diced
Spring onions
50ml soy sauce
50ml mirin or rice wine vinegar
50ml Japanese whisky or sake
3 tbsp brown sugar
4 cloves of garlic, crushed
2 tsp root ginger, grated
Smoked Sea Salt
To ser ve:/
Shichimi togarashi
Sesame seeds
Method:/
Soak your wooden skewers in water for half an hour before use.
Then alternately thread the chicken and sliced spring onions
onto the skewers. Sprinkle liberally with Smoked Sea Salt.
Combine all sauce ingredients in a bowl and cook for about 15
minutes. Bring to the boil and stir so that the sugar doesn’t stick
to the pan. Let cool then brush onto the skewers before grilling.
Cook the chicken skewers for 20 minutes over hot charcoal
embers. Baste while cooking and sprinkle with shichimi
togarashi or sesame seeds to garnish.
More recipes / cornishseasalt.co.uk/recipes