SPICED LAMB W/ GARLIC LEMON SAUCE

RECIPE DEVELOPED FOR WOOLWORTHS

This delectable spiced lamb straight from Hayden Quinn’s kitchen features tender lamb infused with aromatic spices, complemented by a tantalising garlic lemon sauce.

1 tbs ground cumin

1/2 tbs ground turmeric

1 tsp garlic powder

1 tsp chilli powder

1/4 cup extra virgin olive oil

4 lamb forequarter chops

1/4 bunch coriander, leaves picked

1/4 bunch mint, leaves picked

2 tsp sumac

1 lemon, cut into wedges

1/2 cup Greek-style natural yoghurt

1/4 cup hulled tahini

1 lemon, juiced

1 tbs extra virgin olive oil

1 tbs honey

2 cloves garlic, crushed

Step 1. Combine cumin, turmeric and powders in a large bowl. Stir in oil and mix well. Add lamb and toss to evenly coat. Cover and refrigerate for 30 minutes to marinate.

Step 2. Preheat a barbecue grill or chargrill pan over medium-high heat. Add lamb and cook, brushing occasionally with any marinade left in the bowl, for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and rest for 5 minutes.

Step 3. To make sauce, combine yoghurt, tahini, lemon juice, oil, honey and garlic in a bowl.

Step 4. Place lamb on a plate and top with coriander and mint. Sprinkle with sumac, season with freshly cracked black pepper and serve with sauce and lemon.

#lamb #recipe #sauce #bbq

CRUMBED STEAK SANDWICH W/ HERBED MAYO

RECIPE DEVELOP FOR WOOLWORTHS

This is a fun take on a steak sanga. The herby mayo is really fresh and light and brings the whole sandwich together.

Prep 00:12

Cook 00:05

Makes 2

Easy

1 packet Macro Grass Fed Beef Sizzle Steaks 275g

2 eggs, beaten

1 cup plain flour

1 packet Woolworths Panko Bread Crumbs

Woolworths Rice Bran Oil, for frying

Herby Mayo

1 cup Woolworths Whole Egg Mayonnaise

4 shallot, sliced

1/2 cup dill, leaves only, roughly chopped

2 lemons, zested

1 Woolworths Soft White Loaf (unsliced)

Step 1. Working one at a time, dredge the sizzle steaks through flour, then egg and finally the panko crumbs. Next, place a high sided skillet over medium high heat and pour in enough oil to create a half centimetre layer. Once the oil is hot (test by adding a small cube of bread into the oil, it should sizzle immediately), work in batches and cook the crumbed steaks for 1-2mins on each side, rest on a cake rack or paper towel to absorb any excess oil.

Step 2. While steak is resting, make up the herby mayo by combining mayonnaise, lemon zest, shallot and dill.

Step 3. Slice the bread in nice thick slices and toast lightly, build by adding two layers of steak onto bread and topping with a generous helping of the herby mayo. Slice and enjoy.

VEGEMITE & Cheese Mini Quiches

RECIPE DEVELOPED FOR VEGEMITE

Prep 00:15

Cook 01:00*

Makes 12

Super Easy

2 large brown onions, halved and sliced.
1 tbs olive oil
2 tsp sea salt 

1 sheet (approx. 27 x 36cm) all butter puff pastry
2 tbs VEGEMITE

3 eggs
150ml thickened cream

1/2 cup grated tasty cheese

Step 1. Make caramelised onion by cooking your onion in the oil with a seasoning of salt over a low medium heat. This process takes time and should be done gently to maximise flavour. Once the onions are jammy and a deep brown colour, remove from heat and set aside.

Step 2. Preheat your oven to 200C. Prepare a muffin tin with a quick spray of cooking oil. Using a 10cm circular pastry cutter cut 12 discs of pastry. Place each disk into the muffin tin pressing to the edges and up the sides. Grab a fork and prick the base of the pastry to prevent it from rising. Place into the oven and cook for 10mins or until the pastry just begins to puff and change colour. 

Step 3. While the pastry is still hot, use a pastry brush to brush the insides of the quiche shells with vegemite. Next add in a teaspoon of caramelised onion. Whisk together the eggs and cream until really well combined, using a small pouring jug, pour in the egg mixture, top with cheese and place back in the oven for a further 20mins or until the pastry and cheese is golden and the egg is cooked. 

Note:
*cooking time on this is slightly extended due to the caramelised onions, this can be significantly reduced if you purchase a store bought jarred caramelised onion mix. 

CHRISTMAS HAM W/ MANGO CHILI GLAZE

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Recipe developed for Woolworths

1 Woolworths Half Leg Ham

Mango Chili Glaze
1 tin Woolworths Mango slices, in syrup
1 tbs chili flakes
3 tbs sweet chili sauce
1 tbs coriander powder
2 tbs white wine vinegar
Lime leaf

Step 1. Preheat oven to 170°C, ensure oven / racks allow sufficient space for your ham. You may need to remove some oven racks from the oven, placing one rack on the bottom shelf of the oven.

Step 2. Remove ham from its packaging and  using a sharp knife, cut around the shank of the ham, about 10-15 cm from the end. Run a knife under the rind around just the edge of ham. Using your fingers between the rind and the fat, gently lift the rind off in 1 piece. Score the surface of the ham in a diamond pattern, making shallow cuts with a sharp knife. You only want to score the fat layer and not into the meat. Place ham on a rack in a roasting pan lined with foil or baking paper.

Step 3. Make the Mango Chili Glaze by adding all glaze ingredients into a blending jug and using a stick blender, blend until smooth. If needed adjust the quantities of spice to taste, depending on your preferred level of heat and sweetness.

Step 4. Pour the glaze into a saucepan and place over medium heat. Simmer, stirring occasionally, for 5-10 minutes, until the glaze thickens and is sticky and glossy.

Step 5. Glaze the Ham. Brush 1/3 of the glaze over the entire surface of the ham. Make sure to get the glaze into the scored cuts. Bake, brushing with glaze every 30 mins, for 1 hour 30 minutes.

Step 6. Allow the ham to rest slightly (15-20 minutes) before carving. Slice the ham and serve with any remaining glaze on the side for extra drizzling and garnish with fragrant lime leaf threads.

STEAK W/ CAFE DE PARIS

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

2 tbs eschallot, finely diced
1 clove garlic, crushed, finely chopped
1 tsp dijon mustard
2 tsp woooooooostershire sauce
3 anchovies
2 tsp curry powder
1 tsp paprika
250g butter
1/4 cup curly parsley, finely chopped
1/4 cup tarragon, finely chopped

Step 1. In a small bowl, combine eschallot, garlic, mustard, woooooooostershire sauce, anchovies, curry powder and paprika. Mix well to combine.

Step 2. Add in butter and herbs, using a fork and then a spatula incorporate all ingredients into the butter.

Step 3. Place a large sheet of cling wrap down on a clean surface and add the butter into a rough log on the cling film. Wrap and roll into a tight sausage and place in fridge until set.

Step 4. Cook your steak and serve w/ Cafe de Paris medallion

CREAMY SUNDRIED TOMATO & PRAWN PASTA

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

RECIPE DEVELOPED FOR GRANT BURGE WINES

400g your favourite short pasta*
800g fresh medium green prawns*, peeled, tails on, deveined
Olive oil
Sea salt

Sauce
2 tbs unsalted butter
4 cloves garlic
1/2 cup sundried tomatoes, roughly chopped
1 tbs Dijon mustard
2 cup pouring cream
1 cup, fresh basil, roughly chopped
Sea salt and pepper, to taste
Parmesan cheese, finely grated, to serve

Step 1. Start by cooking pasta in a large pot of salted boiling water. This whole dish should come together in the time it takes to cook the pasta.

Step 2. Heat a large saute pan over high heat, toss prawns through some oil and season well with sea salt, cook prawns searing each side quickly until colour changes, you do not need to cook all the way through, this will be done when finishing the dish. Remove from pan and reduce heat to medium.

Step 3. Add butter and garlic and cook until fragrant. Next, the sundried tomatoes, mustard, mix well to combine, pour over cream and reduce slightly. Finally add in the prawns and basil and toss together.

Step 4. For pasta, reserve some pasta water and then drain, add into pan with prawns and toss through along with sea salt, pepper and parmesan, adding pasta water if needed to loosen.

NONNI'S 7 LAYER SALAD

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Nonni's 7 Layer Salad 🥗

1 head iceberg lettuce, torn or shredded
1 cup diced celery
4 hard boiled eggs, diced
1 cup frozen peas, thawed
1 Can  sliced water chestnuts, drained
1 bunch green onions, chopped
250g sliced cooked and crumbled bacon
2 cups mayonnaise
2 Tbsp. Sugar
1 cup cheese

Step 1.) Into a large glass container place the lettuce then sprinkle  the  next ingredients on top in layers in the order listed, ending with the bacon.

Step 2.) Stir together the Mayo and sugar and spread over the top like frosting..to seal the ingredients.

Step 3.)  Sprinkle the cheeses over the top.  Cover with plastic wrap and refrigerate overnight or for at least 8 hrs.

CAMPERVAN CURRY

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Recipe developed for Apollo Campervans

This is a simple and delicious prawn curry that I cooked up in the Apollo Camper Van. Super tasty and delicious took cook in my kitchen on wheels! Loved it. Check out the video to see how amazing the view was! Cook it in your camper van, cook it in your kitchen, it is such a good recipe.

Prep 00:10

Cook 00:15

Serves 2

Easy

Ingredients

1 tbs neutral oil
1 x small brown onion, diced
4 x cloves garlic, crushed and chopped
3 x sprigs curry leaf, leaves only
2 tbs curry powder (I used Love my Earth Fish Masala)
1 tbs brown mustard seeds
Sea salt, to taste
1 (400ml) can coconut milk
400g peel green prawns
White rice, cooked to your liking
Coriander, to garnish

Method

Step 1. Heat a large skillet or saucepan over medium heat. Add oil and onion, cook for 2-3mins until onion begins to soften. Next add garlic and curry leaf, stir well to combine. Once fragrant, add curry powder and mustard seeds, and toast for a further 1-2mins.

Step 2. Add coconut milk and stir, incorporating all the curry powder and spices into the mix, the coconut milk should change colour and bring to a gentle simmer. Add prawns and cook until done to your liking. *note, you may need to add a little water to the mix if it becomes too thick.

Step 3. Serve curry over rice and garnish with coriander. Enjoy.

MOROCCAN CHICKEN FLATBREADS

RECIPE DEVELOPED FOR WOOLWORTHS

The homemade flatbreads, the simplicity of the Boneless Butterflied Chicken, this dish is a winner in my eyes. Packed with heaps of great flavour and lots of fun textures. Enjoy.

Prep 00:25
Cook 00:45
Serves 6
Super Easy

Ingredients List

Macro Free Range Boneless Moroccan Butterflied Chicken

Breads
250g Macro Organic self raising flour
250g Woolworths Natural Greek Style yoghurt
1 tbs Macro Organic Extra Virgin olive oil

Tahini Yoghurt Sauce
4 tbs Woolworths Natural Greek Style Yoghurt
1 tbs Macro Organic Unhulled Tahini
1 clove garlic, finely grated on microplane
1 tbs Macro Organic Extra Virgin olive oil
1/2 lemon, juiced
Pepper, to taste

3 Lebanese cucumber, cut in quarters lengthwise, seeds removed
200g Woolworths Danish Style Feta, crumbled
1/4 cup parsley, roughly chopped
1/4 cup coriander, roughly chopped
1/4 cup mint, roughly chopped
1/4 red onion, finely sliced
1 green long chilli, thinly sliced
Lemon wedge, to serve
Macro Organic Extra Virgin olive oil, to serve

Method

Breads

Step 1. In a large bowl combine all ingredients, mixing well to form a rough dough. Remove from bowl and knead for 5 mins on a floured surface. Shape dough into a ball and cover loosely with a damp towel. Rest for 30 mins.

Step 2. Divide dough into thirds, and cut each third in half. You should now have 6 pieces. Working one dough ball at a time, using a rolling pin (or a bottle of wine) on a floured surface roll out to 2-3mm thickness - these don't need to be pretty and they don't need to be a perfect shape, think of a little mini naan bread.

Step 3. Place pan (you could use fry pan, skillet, griddle pan or even your bbq) over high heat. Working in batches, brush on a little of your ghee / butter / oil onto pan and cook 1-2 mins each side or until golden and beginning to puff up.

Step 4. As you cook your breads, wrap them in a tea towel to keep warm while you cook the remaining breads.

Chicken + Tahini Yoghurt Sauce

Step 1. Preheat your BBQ or griddle pan to medium high heat, cook chicken skin side up for 10 mins, flipping and cooking for further 10 mins or to your liking. Remove from heat and allow to rest before slicing into strips.

Step 2. While the chicken is resting, bring together the tahini yoghurt sauce by combining all ingredients in a medium bowl mixing well until combined and smooth.

Step 3. Load up your flatbreads with a solid schmear of tahini yoghurt sauce, topped with cucumber, chicken, feta, herbs, chili, onion and a wedge of lemon.

PULLED PORK BOWL

RECIPE DEVELOPED FOR WOOLWORTHS

I love a bit of pulled pork and Woolworths makes it easy with their Slow Cooked Mild Mexican Pork Shoulder. All you need to do is pop it in the oven (or microwave), pull the pork and you have the base of a really delicious meal, like this Pulled Pork Bowl. 

Prep 00:15

Cook 00:40 (or 6 mins if using microwave)

Serves 4

Easy

Ingredients
1 x packet Slow Cooked Mild Mexican Pork Shoulder 
3 cups cooked Woolworths Brown Rice 

Green Spicy Cream
2 small ripe avocados
100ml Woolworths Natural Greek Style Yoghurt
Juice, half lime
1tbs your favourite green hot sauce 

To garnish 
1 cup Woolworths Light Tasty Shredded Cheese 
250g Woolworths Cherry Tomato, cut in half
2 x jalapeno, finely sliced
1 small white onion, diced, rinsed in fresh water
1/2 cup coriander roughly chopped
Lime wedges, to serve 

Method

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Step 1. Cook the Mexican Pork Shoulder as per packet instructions, keep warm and set aside.

Step 2.  To make the green spicy dressing, add all ingredients into food processor or blender and blitz until smooth. 

Step 3. Assemble the bowl by laying down a layer of rice then topping with generous amounts of the pork shoulder and beans, sprinkling over cheese and a dollop of the green spicy cream, garnish with coriander, sliced chili, onion and lime wedges. 

MORE MEX 👇🏻👇🏻

SEARED THREADFIN SALMON W/ TOMATOES & OREGANO

After a fun day of fishing on the Fitzroy River with Guided Fishing Down Under it was time to cook up our catch - I had never cooked with King Threadfin Salmon before but Nathan told me that how I had planned to cook it up would be perfect. So here we go!

Prep 00:10

Cook 00:10

Serves 4

Easy

Ingredients List

4 x fillets / portions threadfin salmon (use your favourite white fish for the BBQ)

2 tbs extra virgin olive oil

Sea salt and pepper, to season

3 large ripe heirloom tomatoes, thickly sliced

Dressing

3 tbs white wine vinegar

5 tbs extra virgin olive oil

1/4 cup parsley, finely chopped

3 sprigs oregano, leaves only, finely chopped

1 glove garlic, finely chopped

Sea salt and pepper, to taste

To serve

Fresh sprigs of oregano

3 tbs pine nuts, toasted golden

Method

Step 1. Heat a pan, or BBQ plate to high heat. Season fish well and then drizzle with olive oil. Cook fish until seared and cooked to your liking, about 2-3 mins per side*

Step 2. For the dressing, combine all the ingredients in a small bowl and set aside until ready to serve.

Step 3. To serve, place tomatoes on a large serving platter, top with cooked fish and spoon over dressing, top with fresh oregano and pinenuts. Serve to the middle of the table to share.

Notes

* Cooking times will always vary depending on the size and thickness of your fish fillets.

BEEF CHEEKS, GREMOLATA, MASH

RECIPE DEVELOPED FOR WOOLWORTHS TABLE

BEEF CHEEKS

Woolworths Cook Beef Cheeks in Red Wine Sauce cooked as per packed instructions.

POTATO MASH

Prep 00:05

Cook 00:25

Serves 4

Super Easy

Ingredients

1.5kg Woolworths Mashing Potatoes, peeled and quartered

3/4 cup milk

175g butter

Sea salt, to taste

Step 1. Cover potato in a saucepan with salted water, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender. Drain and then mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt.

GREMOLATA
Prep 00:10

Cook N/A

Super Easy

Ingredients
1 bunch parsley, finely chopped
2 lemons, zested
2 cloves garlic, grated on microplane
Juice 1 lemon
1/2 cup Woolworths Extra Virgin Olive OIl

Step 1. Combine all ingredients and serve to table. 

TO SERVE
Bring it all together serving up a beef cheek atop some smooth creamy potato mash and then garnished with a good spoonful of gremolata.

RAINBOW PLATTER

RECIPE DEVELOPED FOR EIMELE

Prep 00:15

Cook 00:40

Serves 4 as a side dish

Easy

Ingredients

1/4 Kent pumpkin, sliced into 3-4cm wedges

3 carrots, chopped into 4cm chunks

salt

freshly ground black pepper

2 tsp ground cinnamon

2 cans chickpeas, drained and rinsed

2 heads broccoli, chopped into 2cm florets

2 tsp smoked paprika

extra-virgin olive oil

1 cup beetroot hummus

2 cups baby spinach leaves

1/4 cup sunflower seeds, lightly toasted

Shiitake Sesame Dressing

7 shiitake mushrooms

2 tsp extra-virgin olive oil

1/4 cup white sesame seeds

3 tbsp rice wine vinegar

1/3 cup kewpie mayonnaise

1 tbsp soy sauce

2 tsp sesame oil

1/2 tsp salt

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Method

Step 1. Preheat oven to 200C.

Step 2. To make Shiitake Sesame Dressing, add shiitake mushrooms to a baking tray and drizzle over the olive oil. Place into the oven and roast for 10 minutes until tender.

Step 3. Spread the sesame seeds across another baking tray and place into the oven. Roast for 5 minutes, until lightly golden.

Step 4. Add the roasted shiitake, sesame seeds and all remaining ingredients for the Shiitake Sesame Dressing into a high-speed blender. Blitz until smooth. Add 1-2 tbsp of water as needed to thin out the dressing as you like.

Step 5. Add the pumpkin and carrot to a large baking tray. Sprinkle over a good pinch of salt and pepper, the cinnamon and a good drizzle of olive oil. Toss to coat, then roast in the oven for 35-40 minutes until tender.

Step 6. Add the chickpeas to another baking tray, sprinkle over a pinch of salt, pepper and the paprika. Then drizzle over some olive oil. Toast to coat the chickpeas. Roast in the oven for 15 minutes until golden brown.

Step 7. Add the Broccoli to a final baking tray, sprinkle over a pinch of salt and pepper and drizzle over olive oil. Toss to coat, then roast for 15 minutes, until browned on the edges and tender.

Step 8. To assemble: spread the beetroot hummus across a large platter. Add the baby spinach leaves, roasted pumpkin, carrot, broccoli and chickpeas. Spoon over the Shiitake Sesame Dressing and sprinkle over the toasted sunflower seeds, to serve.

BEAN, KALE & CHORIZO SOUP

SORT OF LIKE A RIBOLLTA

3 good quality chorizo, cut into bite sized chunks

1 tbs extra virgin olive oil

3 cloves garlic, crushed

1 onion, grated

1 carrot, grated

2 tsp fennel seeds

1 tsp chili flakes

1 tbs tomato paste

750 ml chicken stock (home made it the best)

2 can cannellini beans, rinsed and drained

1/2 bunch kale, roughly chopped

*optional - parmesan rinds, if you have any of those lying around, throw them in

To serve

Extra virgin olive oil, to dress

Chili flakes, to taste

Parmesan, grated

Sourdough bread, cut into chunky croutons

Step 1. In a large pot over medium high heat add chorizo sausage in batches and cook until golden and crisp on the outside. Once all chorizo is coloured remove from pan and set aside until serving

Step 2. Retain any chorizo cooking juices and add olive oil and cook off garlic, onion, carrot along with fennel and chili. Sweat off until aromatic and onion has turned translucent and carrot has softened. Add tomato paste and cook for 2-3mins, pour over chicken stock, bring to the boil and add beans (at this point you can add the parmesan rind if using). Cook simmering for 15mins, taste and season where needed. Add kale and stir through, cook for a further 3-5mins until kale is tender.

Step 3. While soup is cooking, coat your bread croutons in oil and cook in oven until crispy, save for serving.

Step 4. Add serves of the soup to large bowls, finishing with olive oil, chili flakes, chorizo, grated parmesan, and serve with crusty croutons

HOW TO PREPARE A CHRISTMAS HAM

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

AND ONCE YOU HAVE FINISHED THE PREP, YOU CAN MAKE THIS…

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Sausage and Mushroom Pizza w/ Hot Honey

RECIPE DEVELOPED FOR LEGGOS + EVERDURE KILN + MUSHBOOM!

Sausage, mushroom, hot honey - getting up there with an ultimate combo when it comes to pizza and cooked in the Everdure Kiln with a good lather of Leggo’s Squeezy Pizza Sauce on the base it is sure to be a simple crowd pleaser next time you are entertaining! 

Prep 00:15

Cook 00:02

Makes 4 pizzas*

Capable Cooks

Ingredients List
3 squirts, Leggo’s Squeezy Pizza Sauce
250g  fresh mozzarella cheese, pinched into small chunks
2 good quality, coarse grind, pork and fennel sausages, squeezed out of their cases into little balls 

500g White Cup Mushrooms
2 tbs hot chilli honey

2 tbsp extra-virgin olive oil 

1/2 small red onion, finely sliced, to garnish 

1 stalk thyme, leaves picked, to garnish
1 stalk oregano, leaves picked, to garnish
Sea salt, to taste 

Your favourite pizza dough recipe*

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Method

Step 1. Preheat Everdure Kiln to high.
Step 2. Stretch out your pizza dough until it’s a thin, 12-inch pizza base and place onto the Everdure Pizza Peel. Squirt on the Leggo’s Squeezy Pizza Sauce and spread evenly over base with the back of a spoon, scatter over half the sausage and half the White Cup Mushrooms, ensuring not to overload or overcrowd the pizza and drizzle with a little olive oil.  
Step 3. Place pizza into the Kiln, start the turntable and cook for 90 seconds, or until the pizza crust is charred and puffed up and the mushrooms are nicely browned and the sausage is sizzling.

Step 4. Remove from the Kiln, drizzle with hot chilli honey, garnish with onion, thyme and season to taste with sea salt. Slice and eat while it's hot! 

Notes:
* Use your own favourite pizza dough recipe or find good quality store bought pizza bases. 

VEGEMITE CHARRED CHICKEN WRAP

RECIPE DEVELOPED FOR VEGEMITE & OONI

These charred chicken wraps are packed with bold flavour and take no time to cook up in the Ooni Karu 12g. 

Prep 00:15

Cook 00:15

Serves 4-6 

Easy

Ingredients

1kg chicken thigh 

Marinade 

1/2 cup Greek yoghurt 

1 tbsp Vegemite 

1 tbsp minced garlic 

2 tsp minced ginger 

1 tsp chilli powder

1/2 tsp turmeric powder

2 tsp ground coriander 

1 tbsp ground cumin 

1 tsp salt 

1 butter lettuce, torn 

2 Lebanese cucumbers, sliced 

3 ripe medium tomatoes, sliced

1 small bunch fresh mint leaves 

1 small bunch fresh coriander leaves 

Pickled onions, to serve

Greek yoghurt, to serve

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Method

Step 1. Mix the marinade ingredients together in a bowl. Add the chicken and coat thoroughly.

Step 2. Place the Ooni Dual-Sided Grizzler plate in the OONI Karu 12g. Preheat to 250℃.

Step 3. Arrange the chicken on the Grizzler plate and cook for 15 minutes. Remove from the heat and allow the chicken to rest for 5 minutes. 

Step 4. Slice the chicken and serve with fresh salad and yoghurt on your wrap of choice. 

---

SALT BAKED CORAL TROUT

RECIPE DEVELOPED FOR MURRAY RIVER SALT

I love love loved cooking this dish, I loved the fun involved with making the salt crust and the way the fish cooked was insane! Super moist, perfectly cooked and just spot on with a bit of the ginger shallot oil over the top at the end! So happy. Feel free to mix up the fish with your fav, but for a primo set up it has to be the coral trout! 

Prep 00:20

Cook 00:40 (this can vary depending on the size of the fish and thickness of the salt crust)

Serves 2-4 as part of a shared meal

Capable Cooks

Ingredients 
Fish
Coral Trout, gutted and cleaned, skin and scales on
2kg Murray River Sea Salt 

6 egg whites

1/2 cup water

4 lime leaves

2 stalks lemongrass 

1 bunch coriander

Ginger Shallot Oil
2 cups neutral vegetable oil

1 large (10cm) thumb ginger, peeled, julienned
8 spring onion sprigs, finely chopped

1 tsp sesame oil

Murray River Sea Salt, to taste

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Method 

Step 1. Preheat the oven to 200C and ensure your fish has been out of the fridge for 20 mins prior to cooking. In an extra large bowl, mix together the salt, egg and water. You want to combine this until you create a sand like texture with the salt. 

Step 2. On a baking tray large enough to fit your fish place down a bed of salt the thickness of your fish. Place fish on salt bed and fill the cavity with aromatics. Cover fish with remaining salt ensuring a seal around the body of the fish. The head and the tail can be poking out. 

Step 3. Bake in oven for 40 mins* or until a metal skewer inserted into the the flesh comes out hot.
Step 4. While the fish is cooking, make the ginger shallot oil by heating oil in a medium saucepan to 110-120C. Place ginger and shallot into a heatproof bowl and carefully pour over hot oil. It will sizzle and pop so be careful. Stir well. Allow to sit and cool slightly before serving (can be saved in jars in fridge up to a week). 

Step 5. Once fish is cooked, remove from the oven and allow to rest or until salt is cool enough to handle. Remove the salt by cracking with he back of a spoon and peeling aside, carefully remove fish from salt to a serving dish. Peel back skin and drizzle with ginger shallot oil. Enjoy

Notes: 

* Cooking time may vary depending on the thickness of the salt crust and the size of the fish. 

MORE GREAT SEAFOOD RECIPES

CHILI OIL

View this post on Instagram

A post shared by FOOD | TRAVEL | CONVERSATION (@hayden_quinn)

1L Rice Bran Oil

1 cinnamon stick

2 tsp fennel seeds

4 star anise 

4 bay leaf

150g dried chili flakes 

150g crispy fried shallot

50g peanuts

2 tbs sesame seeds 

1 tbs sea salt

1. Heat oil in small saucepan over high heat. Add cinnamon, fennel, star anise and bay leaves to oil. Cook until spices are aromatic and the bay leaf changes colour slightly to a more deen browny green. 

2. While oil is flavouring, mix together the chili, shallot, peanuts, sesame and salt in a large heat proof bowl. Mix well so everything is combined. 

3. Once oil is to temperature (approx 180-200C) pour over chili mix through a wire strainer to catch all the large spices (be very very careful here!!!).

4. Mix really really well to combine and then allow to cool completely (this could take a few hours) and then spoon into your jars and enjoy! 

BUTTERFLIED JERK CHICKEN

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

Prep 00:15

Cook 00:45

Serves 4

Capable Cooks

Jerk Seasoning

2 tbs garlic powder

1 tbs salt

1  tbs white sugar

1tbs dried oregano leaves

2 tsp allspice

2 tsp chili powder

1 tsp ground black pepper

1 tsp ground cinnamon

1 tsp ground cloves

1 Lilydale Free Range Whole Chicken, butterflied*

2 tbs Australian Extra Virgin Olive Oil

Pineapple Jalapeno Salsa

1 whole fresh* pineapple, peeled and cored and cut into small pieces

2 jalapeno chili, seeds and membrane removed, diced

1 tbs Australian extra virgin olive oil

1/2 cup coriander leaves, finely chopped

Sea salt, to taste

Kale Callaloo

1 tbs Australian Extra Virgin Olive Oil

1 medium brown onion, diced

2 cloves garlic, crushed

2 birds eye chili, finely chopped

1 small red capsicum, diced

1/2  bunch kale, washed, stems removed and roughly chopped

1/4 cup coconut milk

Sea salt, to taste. 

Yellow Rice 

1.5 cups jasmine rice

1/2 tsp turmeric powder

1/4 cup sultanas

Hot Sauce*

1/2 tbs grape seed oil

10 jalapenos, sliced*

2 cloves garlic, roughly chopped

1/2 tbs  coriander seeds

1/2 tsp cumin seeds

2 ripe peach, skin removed, chopped

1/2 tbs sea salt

1 tbs sugar

2 tbs rice wine vinegar

Garnish

Coriander sprigs, to serve

Lime wedges, to serve

Method

Step 1. To make jerk seasoning toss all spices together in a small bowl mixing well to incorporate. Cover chicken well on both sides with spices and allow to marinade while you start the other elements of the dish. 

Step 2. While the chicken is marinating, make you hot sauce by adding all ingredients to a medium saucepan over medium heat. Cover and cook for 30mins until all ingredients have softened. Allow to cool slightly and using a stick blender blitz together until smooth. Set aside to cool completely, once cooled decant into jar or sauce bottle. 

Step 3. Cook rice as per your preferred method adding turmeric and sultanas at the start of the cooking process. Keep warm until ready to serve. 

Step 4. While the hot sauce and rice is cooking, preheat a hooded BBQ (or oven) to 200C. Cook chicken skin side up for 15 mins, flip and cook skin side down for 5mins or until slightly charred, turn again skinside up and cook for a further 15mins or until chicken is cooked through and when tested juices run clear. Allow to rest before serving. 

Step 5. While the chicken is cooking make the kale callaloo and pine apple salsa. For the salsa, toss together all ingredients in a serving bowl and set aside in refrigerator until ready to serve. For the callaloo, sautee off the onion, garlic, chili and capsicum for 3-5mins, add kale and stir through, pour over coconut milk and cook covered for 5 mins stirring frequently until kale has wilted and softened. 

Step 6. Serve all elements family style so that you can pick and choose how you plate your own dish, enjoy with a good dollop of the hot sauce, plus some extra coriander and lime for garnish. 

Notes

* To butterfly a chicken, place the chicken breast-side down on a stable board and using poultry scissors cut along either side of the backbone and remove. Turn the chicken over again so that it is breast-side up.

Rotate the legs sideways and using the palm of your hand press down on the breast and flatten against the board. 

* Feel free to use canned pineapple depending on seasonality. 

* Hot sauce - this recipe will make more than you need, any left over hot sauce can be stored in an airtight container for up to 1 month in the fridge. 

* Hot sauce - feel free to add extra chili to give the sauce an even bigger kick! Try adding a habanero for some real punch! 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

---

MORE EASY CHICKEN RECIPES