BBQ Roast Chicken - Chef Recipe by Shawn Sheather
Garlic infused BBQ roasted chicken, caramelised Winter vegetables with a Dijon dressing.
300g prawn meat, minced
300g reef fish flesh, minced
1 medium brown onion, finely diced
3 cloves garlic, grated
1/2 cup coriander leaves, chipped
1 tsp freshly ground black pepper
Salt to taste
1 tsp ground cumin
1 tsp garam masala
4 Tbs chick pea flour, besan
1 lemon cut in 6 wedges
Zest and juice from 1 lime
Zest and juice from 1/2 lemon
2 yellow peaches cut into 0.5cm dice
2 chilies, finely sliced
12 leaves mint, finely sliced
2 shallots, finely diced
60mL rice wine vinegar
1 tsp castor sugar
In a stainless bowl, mix prawn and fish, onion, garlic, ginger, coriander leaves, black pepper, salt, ground cumin, garam masala and eggs.
Roll into balls of approximately 35g and roll in chickpea flour. Flatten and cook in a heavy based pan in vegetable oil. Remove and keep warm.
In a stainless bowl, mix sliced chili, mint, shallots, rice wine vinegar, and castor sugar.
Divide fritters between six plates and serve with lemon wedge, mayonnaise and peach salsa.
Notes from David Pugh:
Peaches, fresh or poached, were my favorite fruit when I was growing up. Those fruit that you would watch ripen on the tree and wait until you could smell the sweet perfume just after Christmas. They have a relatively short season and surprisingly we have some beautiful fruit in both yellow and white coming out of the Queensland Granite Belt.
When buying peaches, smell and squeeze them. When ripe and ready to eat they should be soft to the touch and have a heady perfume. There are 2 varieties – Clingstone and Freestone. The Golden Queen freestone is my favourite.
White peaches discolour quickly so cut and use straight away.