Summertime Good Vibes

RECIPES BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE

 

We surprised our Danish friends SifAnette & Kristine with a picnic when they visited Australia. What a better way to show off Sydney than with a picnic by the harbour. The recipes below are easy to whip up for when you’re getting ready to head outside for those summertime good vibes

 

BBQ Chicken with Bronzed Fennel, Young Garlic Dressing served with Sorrel & Parsley Salad 

 

INGREDIENTS

1 medium free-range corn-fed chicken, cut down the back so it is butterflied
butter
salt
———
1 cup good-quality olive oil (it can really make or break the dressing)
juice of 1 lemon
1 fresh young garlic bulb, finely chopped (see note) 
handful of bronzed fennel fronds (or regular fennel)
———
3 lemons, halved
———

Equipment:
Japanese white charcoal
Smoking wood chips

Feeds 6


1: Heat your barbecue for about 15 minutes with the lid down to get it nice and hot. I used Japanese white charcoal, but you can use other varieties – ask your local supplier what is best for cooking. When the coals are hot, white and glowing red, add the smoking chips.

You can use a gas barbecue if preferred – it won’t add that smoky flavour but it will still be great.

Prepare the chicken by rubbing the butter and salt into the skin. Don’t be alarmed by the layer of butter; trust me, it will taste great. Cover the chicken with the foil, with the shiny side facing the skin. This will keep all the flavour in and make for a great golden skin.

Put the chicken on the barbecue and cook for 30 minutes, then remove the foil and cook the chook, skin-side down, for another 20 minutes. It should be cooked through, but check by cutting into the leg – the meat should be white. Let the chicken rest for 10 minutes; it will keep cooking as it rests so don’t worry too much if the meat has a trace of pink near the bones. 

2: Meanwhile, place all the dressing ingredients in a bowl, and mix well. Set aside until the chicken is ready.

3: While the chicken is resting, place the lemon halves on the barbecue, cut-side down, and cook until nicely softened and caramelised. This will make them extra juicy.

To serve, slice your chicken masterpiece and put the lemons alongside it. Serve with the dressing and the sorrel and parsley salad.

Note: Young garlic is super sticky when it hasn’t been dried out so the bulb can normally be chopped whole. If young garlic is not in season just replace it with a similar quantity of spring onions.

 

Dressing

1 cup good quality olive oil, this really makes or breaks the dressing
1 juice of lemon
1 fresh young garlic chopped finely, its super sticky when it hasn’t been dried out and so the bulb can normally just be chopped whole. If it’s not season for you replace it with spring onions
Handful of bronzed fennel fronds (or regular fennel)

Place all the ingredients in a bowl, and mix  put aside until the chicken is ready 

 

Sorrel & Parsley Salad

2 bunches of sorrel (see note)
bunch of flat-leaf parsley, leaves picked
drizzle of olive oil
juice of 1 lemon
sesame seeds, lightly toasted
2 spring onions, finely chopped

Feeds 5–6

1: Simply arrange the greens in an artful way and drizzle with olive oil and lemon juice. Sprinkle over the sesame seeds and finish with the spring onions. Wash this down with a Great Northern beer and enjoy the great outdoors..

Note: Sorrel has a sweet lemon flavour to it and can be found at any good farmer’s market. If you can’t find it, use witlof instead.

Wash this down with a Great Northern beer and enjoy the great outdoors..