BBQ Roast Chicken - Chef Recipe by Shawn Sheather
Garlic infused BBQ roasted chicken, caramelised Winter vegetables with a Dijon dressing.
240 g Ora king salmon
4 Pipi or (mussels if preferred)
60 ml Calvados
40 ml white wine
40 g ginger
2 golden baby beetroot
2 baby beetroot
4 heirloom carrots
2 baby turnip
2 punnets assorted Flowerdale Farm edible flowers
2 pot Flowerdale Farm microgreen red garnet
200 ml apple cider vinegar
200 ml Calvados
100 ml white wine
200 g coconut sugar
100 g pink salt flakes
Note: overnight pickling is required.
Place apple cider vinegar, 100 ml Calvados, 50 ml white wine, coconut sugar and pink salt flakes in a saucepan and bring to the boil. Remove from heat. Peel and clean all the vegetables and place them in a deep dish. Pour hot liquid over vegetables and pickle overnight.
In a hot pan seal salmon skin side down, until skin is crisp.
Place salmon in a hot oven skin side up, for approximately 5 minutes.
In the same pan used for the salmon, place pipi and ginger on high heat. Add 30 ml Calvados and 20 ml white wine and flambé in pan and cover with lid immediately. Once shells open remove from heat.
To serve, assemble salmon and picked vegetables with edible flowers and microgreen red garnet in your own artistic style.
Recipe provided by Season