Seawater wood fired chicken
Prepare the day before to allow for chicken to infuse with the natural seawater, no added salt required! You can use an oven for this recipe but for best results prepare a wood fire oven, a charcoal barbecue or just throw it in the lovo wrapped in banana leaves.
1.4kg whole chicken
unpolluted seawater or brine liquid (300 gram salt dissolved in 5 litres water)
1 whole lemon, leave skin on
1/2 bunch fresh thyme
1 tablespoon unsalted butter, at room temperature
1 clove fresh garlic, crushed with skin on root vegetables or potatoes (optional)
For the gravy
20 ml dry white wine
250 ml (1 cup) chicken stock
1 teaspoon Dijon mustard
handful of fresh herbs (basil, rosemary or parsley)
1. Clean the whole chicken and place in a sealed plastic container covered with brine or natural Fiji seawater. Leave in the refrigerator overnight to infuse and season.
2. The next day, remove the chicken from the liquid and dry well with paper towel.
3. Preheat your oven to a low 150 Celsius, or light the charcoal or wood fire until the flames have reduced to embers.
4. Roll and pierce the lemon with holes (skin on), then place it inside the cavity of the bird with half of the thyme. Rub some butter on top of the skin.
5. Place the chicken on the rack in a roasting tray with vegetables and place in the oven. Roast the chicken for about 1 – 1.5 hours, or until the juices around the leg run clear.
6. Remove the chicken from the oven and allow to rest for 30 minutes, cover with foil.
7. To make the gravy, remove the roast chicken and vegetables from the roasting pan. Place the pan with its juices on the stove and bring to the boil.
8. Add the white wine and scrape and stir to deglaze the pan. Add the chicken stock and cook until reduced to a sauce. Strain into a small saucepan.
9. Before serving, stir in the mustard and butter and warm through. Finish with freshly chopped herbs and season the gravy with salt and freshly ground black pepper.
Wood fired buffalo wings
This recipe is served as the perfect snack and works well cooked in a charcoal, wood fired barbecue, or just roasted over an open flame.
20 whole chicken wings, cleaned
1/2 cup tomato sauce
1/4 cup balsamic vinegar
2 tablespoons dark brown sugar
4 teaspoons fresh garlic, minced
4 teaspoons Worcestershire “Pick Me Up” sauce
3 teaspoons Tabasco sauce
2 teaspoons Dijon mustard
2 teaspoons sweet paprika
2 teaspoons chilli powder (optional)
2 tablespoons Extra-virgin olive or virgin coconut oil
1. In a medium bowl whisk together the marinade ingredients, except the oil. Keep aside 2 tablespoons of the mix for a dipping sauce
2. Rinse the chicken wings under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the remaining marinade to coat the wings. Press the air out of the bag and seal tightly. Refrigerate for four to six hours, turning occasionally.
3. When ready to cook, remove the wings from the bag and discard the marinade. Coat with the oil and grill each side over hot charcoal for approx. 8-10 mins in total, or until fully cooked
4. Serve with the barbecue sauce
Smokey fried chickpeas
This recipe was inspired by the recipe at Ester restaurant in Sydney, and are a great snack or chaser!
2 cans cooked chickpeas
1 cup extra virgin olive oil
1 tablespoon lemon zest, in thin strips
1 fresh thyme sprig
4 garlic cloves, sliced
1 tablespoon smoked sweet paprika
few pinches salt (sea salt preferred)
1. Drain the chickpeas and set on paper towel to dry thoroughly for at least 15 minutes or longer
2. Heat the oil in a large pot, ready to shallow fry (it’s ready when the oil makes bubbles around a single chickpea when you drop it in)
3. Add the lemon zest, thyme sprig, and chickpeas in batches so the pot doesn’t get overloaded. Fry each batch for about five minutes until the chickpeas darken and are crunchy.
4. Remove the chickpeas, zest, and thyme from the oil with a slotted spoon and drain well over a strainer. After you’ve fried the last batch, add the garlic to the oil and fry briefly until golden. Remove and drain.
5. Toss the chickpeas and garlic with the smoked paprika and few pinches of salt, adding more to taste. Serve right away while still warm and crisp.
