With Heritage Day upon us and on a day which is also named National Braai Day, you need to haul out the Braai and make this super chicken dish to go with your Mulderbosch Chenin Blanc Steen op Hout 2015.
Asian Style Roast Chicken with Honey, Miso & Ginger Glaze
1 large free range chicken, rinsed and dried
20 g coriander, finely chopped
20 g basil, finely chopped
3 garlic cloves, crushed
2 T (30 ml) finely grated ginger
2 t (10 ml) sambal oelek or finely chopped red chillies
1 T (15 ml) fish sauce
1 T (15 ml) soy sauce
juice of half a lemon
Freshly ground salt and pepper
A drizzle of olive oil
2 t (10 ml) finely grated ginger
Juice and zest of 1 small lemon
1/4 c (60 ml) honey
1 T (15 ml) Miso Paste (You will find it at an Asian or a good super market)
1 t (5 ml) soy sauce
Grilled Corn with Fragrant Miso Butter
4 corn cobs
Olive oil for drizzling
50 g salted butter, softened
2 t (10 ml) miso paste
1 t (5 ml) sambal oelek or finely chopped red chillies
1 garlic clove, crushed
1/2 t (2.5 ml) finely grated ginger
2 T (30 ml) finely chopped coriander
1 T (15 ml) fresh lemon or lime juice
Preheat the oven to 180 Degrees Celsius.
Cut the chicken along the backbone, turn over and flatten the chicken by bashing with your hand. Gently loosen the skin.
In a small bowl, combine the the chopped herbs, garlic, ginger, chilli, fish sauce, soy sauce and lemon. Stuff generously underneath the skin. Rub remaining juices onto the skin of the chicken. Season lightly and drizzle with olive oil.
Roast on a rack of a roasting tray for 30 minutes. Meanwhile, prepare the glaze.
Place all the glaze ingredients into a small saucepan, whisk until well combined and bring to a gentle boil and allow to reduce by half (it should be thick and syrupy). This should only take about 5 minutes.
After the chicken has roasted for 30 minutes, generously baste the chicken with a brush and roast for a further 30 minutes, basting 2 to 3 times more while roasting. The chicken should be super golden and caramelised.
For the grilled corn and miso butter: Mix the softened butter with the miso, chilli, garlic, ginger, coriander and juice until well combined. shape into a sausage on some cling wrap and roll up tightly. Pop into the freezer until firm. then unwrap and slice.
Meanwhile, rub the corn with olive oil and grill on a smoking hot griddle pan. Serve corn with slices of miso butter and allow to melt all over the hot grilled corn.
Carve chicken into 4 quarters and serve with the buttered corn.
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Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker. I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.
When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.
After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.). In my final year, I graduated with 8 distinctions and achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”
Do follow her on her website – http://bitsofcarey.co.za