We surprised our Danish friends Sif, Anette & Kristine with a picnic when they visited Australia. What a better way to show off Sydney than with a picnic along the harbour. The recipes below are easy to whip up for when you’re getting ready to head outside for that summertime good vibes
RECIPES BY SARAH GLOVER
PHOTOGRAPHY BY LUISA BRIMBLE
BBQ Chicken with Bronzed Fennel, Young Garlic Dressing served with Sorrel & Parsley Salad
1 medium chicken (good quality preferably organic the flavour is that much better and you will get more meat from your chicken). Butterfly your chicken in half going down the back bone, this will make for a quicker cooking time
salt and butter to base the chicken
3 whole lemons cut in half
Light your BBQ, I cooked mine over coals, good quality Japanese ones that are wood, and don’t have chemicals. Once the coals are ready, add a handful of smoking wood chips for flavour. You can also use a gas bbq however, it won’t have as that smokey flavour but it will still be great.
When your coals are hot, prepare the chicken by rubbing the butter and salt into the the skin, don’t be alarmed at the layer of butter, trust me it will taste great. Cover the chicken with the foil, remember shiny side of the foil facing the skin. This will keep all that flavour in and make for a great golden skin.
Put the chicken on the bbq cook for 30 minutes, and then remove the foil and place skin side down for another 20 minutes, it should be cooked through. Test by cutting into the leg, the meat should now be white not pink. Let the chicken rest for 10 minutes, it will keep cooking so don’t worry to much if the meat is a little pink near the bones. it will cook out when it rest. Whilst the chicken is resting cook your lemons, place flesh side down, they will char and all the juice will soften and brings out the full flavour.
To serve, slice your chicken masterpiece up and put the lemons alongside it, serve with dressing and a green leafy salad.
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, (sorrel has a sweet lemon flavour to it and can be found at any good farmers markets)
1 bunch of parsley leaves (picked from stalk)
sesame seeds lightly toasted
2 sprigs of spring onions finely chopped
drizzle of olive oil
1 juice of lemon
Simply place the greens in a artful way and drizzle with oil, lemon juice, sesame seeds and finish with your spring onions
Wash this down with a Great Northern beer and enjoy the great outdoors..
Feeds: 5 - 6 people. Approximate cooking time: 50 minutes - 1 hour