Style: December 10, 2021
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<strong>Style</strong> | Promotion 45<br />
Paprika butterfly<br />
chicken<br />
Serves:<br />
2<br />
Prep time: <strong>10</strong> mins<br />
Cooking time: 20 mins<br />
Butterflying your own chicken is much easier than<br />
it looks! Pop this on the BBQ or in the oven, and<br />
pair with a side of slaw and soft tortillas. This<br />
crispy chicken makes for the perfect taco night!<br />
Ingredients<br />
1.5kg whole chicken<br />
2 Tbsp paprika<br />
1 lemon, plus extra wedges to serve<br />
4 cloves garlic, crushed<br />
1 bunch spring onions<br />
¼ cup jalapeños, very finely diced<br />
1 large handful coriander, finely diced<br />
2 avocados, chopped into chunks<br />
Method<br />
1. To butterfly your chicken, place the chicken<br />
on a clean board, breast side down. Use<br />
kitchen scissors to cut down each side of<br />
the back bone and remove. Flip the chicken<br />
over and using the heel of your hand, press<br />
down firmly to flatten the chicken. Season<br />
the chicken all over with salt.<br />
2. In a small bowl, mix together the paprika,<br />
the juice of half a lemon, 2 cloves of garlic,<br />
a big pinch of salt and a tablespoon of oil.<br />
Spread this marinade all over the chicken<br />
and under the skin on the breast.<br />
No BBQ?<br />
No problem!<br />
Preheat oven to 200°C.<br />
Cook chicken skin-side<br />
up in a roasting tin<br />
for 40-45 mins, until<br />
cooked through.<br />
3. Preheat your BBQ to a medium-high heat and place the<br />
chicken breast side down for 5 to <strong>10</strong> minutes until the skin is<br />
golden and lightly charred. Flip the chicken over, reduce the<br />
heat to low and continue to cook with the BBQ lid down for<br />
40 minutes.<br />
4. While the chicken is cooking, grill the spring onions for<br />
5 minutes until lightly charred. Leave to cool slightly and<br />
finely dice.<br />
5. In a medium bowl, add the remaining garlic, remaining lemon,<br />
jalapeños, coriander, cooked spring onions and a generous<br />
drizzle of olive oil. Season with salt and pepper, and stir to<br />
combine.<br />
6. When the chicken is cooked, place on a board and leave to<br />
rest for <strong>10</strong> minutes.<br />
7. Serve the chicken with the diced avocado and drizzle over the<br />
jalapeño salsa. Serve immediately with extra lemon wedges.<br />
Top tips<br />
• If you’re not one to de-bone a chook, try roasting it whole for<br />
1 hour 20 minutes.<br />
• Buy a butterflied chicken if you are short on time.<br />
Portobello mushrooms<br />
with blue cheese<br />
Serves:<br />
2<br />
Prep time: <strong>10</strong> mins<br />
Cooking time: 20 mins<br />
Stuffed portobello mushrooms are<br />
the perfect snack or side when you’re<br />
entertaining guests. With every bite,<br />
you get the crunch on the outside and<br />
the delicate creamy blue cheese on the<br />
inside. Stuff them ahead of time and<br />
bake when you’re ready.<br />
Ingredients<br />
4 small portobello mushrooms or 2<br />
large portobello mushrooms, stalks<br />
removed<br />
50g Whitestone Windsor Blue<br />
50g panko breadcrumbs<br />
1 small cup parsley, finely chopped<br />
Method<br />
1. Preheat the oven to 200°C.<br />
2. Clean the mushrooms using a paper towel and then gently<br />
remove the stems.<br />
3. Arrange the mushrooms on an oven tray, top sides down. Stuff<br />
each mushroom with a layer of blue cheese.<br />
4. Bake mushrooms for 12 minutes, or until you see the top of<br />
the mushrooms turning soft and dark in colour and the cheese<br />
has melted.<br />
5. Sprinkle a handful of panko breadcrumbs on top of the cheese<br />
and cook until golden (approximately 8 minutes).<br />
6. Remove from the oven and allow to cool. Garnish with parsley<br />
and serve warm.
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