Deliciously different roast chicken and sensational sashimi. Too easy.
ROAST LEMONGRASS AND GINGER CHICKEN WITH ASIAN GREENS
Leftover butter can be dotted over roasting vegetables in the last 10 minutes of cooking.
You could replace the butter with olive oil. Place it in a small saucepan along with all the blended ingredients and cook on low heat for 8-10 minutes until fragrant. Brush over grilled fish or chicken, or toss through a vegetable stir-fry.
2 x 600g double breast of chicken, skin on
1 tbsp olive oil
sea salt and freshly ground pepper
160g lemongrass and ginger butter, softened
Lemongrass and ginger butter
2 tbsp finely sliced lemongrass, white part only
1 tbsp ginger, finely grated
1 clove garlic, chopped
2 eschalots, peeled and diced
1 lime, juiced
1 tbsp fish sauce
1/2 tsp caster sugar
100g diced unsalted butter, softened to room temperature
Preheat oven to 160°C.
To make the butter, blend lemongrass in a food processor until very fine, then add the ginger, garlic and eschalots and blend again. Combine remaining ingredients except the butter and blend until a smooth paste forms. Transfer paste to mixing bowl and fold through the butter. Check seasoning.
Divide the butter mixture and push under the skin of each double breast, covering the entire breast area. Secure skin at the front of the breast with toothpicks to prevent skin shrinking during roasting. Lightly rub breasts with a little olive oil and seasoning. Place chicken on lined baking trays, skin side up.
Roast for about about 30 minutes or until just cooked through and the skin is golden brown. Remove from oven and allow to cool. Discard toothpicks.
Drizzle with sesame oil and serve with steamed Asian greens.
SASHIMI OF HIRAMASA KINGFISH WITH MODERN SASHIMI DRESSING
The sashimi dressing is perfect with any type of fish or shellfish. The sashimi of kingfish is also great served on butter or red oak lettuce.
Refrigerate any leftover dressing and use in the next few days over steamed chicken or fish, in an Asian noodle salad or over iceberg lettuce.
500g sashimi-grade hiramasa kingfish, thinly sliced
small handful baby shiso leaves
2 spring onions, cut julienne style
1 tsp black sesame seeds
2 tbsp palm sugar
1/2 cup hot water
1/2 cup rice wine vinegar
1/2 cup Japanese soy
1/2 small red onion, peeled and finely grated
1/2 tsp black peppercorns, pounded in a mortar until fine
1/2 tsp Japanese mustard powder
1/4 cup vegetable oil
1 tsp sesame oil
To make the dressing, place the palm sugar in a small heavy-based saucepan and cook over medium heat, stirring occasionally until sugar is dissolved and resembles the colour of honey. Remove from heat and add hot water to stop further caramelisation.
Pour rice vinegar into a bowl, with caramelised palm sugar, soy, grated onion, ground pepper and Japanese mustard and mix well. Stir in the vegetable and sesame oils.
To serve, place sliced hiramasa kingfish on a lipped plate and drizzle generously with the sashimi dressing. Sprinkle with baby shiso leaves, julienned spring onions and sesame seeds.
SOMETHING TO DRINK
The 2011 Pirie South Pinot Noir ($22) from the Tamar Valley in Tasmania is a vibrant, fruity, cool-climate wine. The spicy tones will come alive with the ginger and lemongrass flavours in the chicken dish