Ramp Pesto with Seared Chicken, Radish and Bread Salad
You can add garlic or cheese to this pesto if you like, but don’t let not having those things preven...
1.5 kg free range chicken
1 Tbs thin soy sauce
1 Tbs fish sauce
1 Tbs fresh turmeric
3 cilantro roots, chopped
8 cloves garlic, chopped
1 tsp white pepper
1 Tbs white sugar
1 tsp salt
To make the paste, pound all the ingredients together.
Cut the chicken in half and remove the tail back bone, place the halved chicken in a large bowl, add the paste, soy sauce, salt and fish sauce, mix well and marinate for 2 hours or overnight if time allows.
Heat the coals to a bright red then allow the coals to turn gray.
Grill the chicken for 15 minutes each side depending on how large the chicken is, keep an eye on the chicken as the coals are very hot. If the skin burns a little, do not worry as it gives a smoky flavour, however, avoid excessive burning.