Recipe of The Month – September 2024

BBQ season isn’t over yet! Try out our September recipe of the month: BBQ chicken, roasted carrots, Mereworth cucumber, and feta!

Serves: 4 people

Prep time: 25 minutes

Cooking time: 45 minutes

Ingredients:

1 x whole chicken, spatchcocked

Zaatar – recipe below

Olive oil

Pomegranate molasses

4 x coloured carrots

4 x gherkins

Pickling liquor – recipe below

1 x block feta cheese – crumbled

Pickle for gherkins:

100g white wine vinegar

100g caster sugar

100g water

5g mustard seeds

5g dill tips

5g caraway seeds

1 whole star anise

Zaatar:

15g cumin seeds

10g coriander seeds

10g sumac

10g oregano

10g salt

Directions:

For the gherkins:

1. Place the vinegar, water, and sugar in a pan and bring to the boil to dissolve the sugar.
2. Add the mustard seeds, dill tips, caraway seeds, and star anise and remove from the heat.
3. Top and tail the gherkins and cut length ways into quarters.
4. Place them in a jar or container with a tight-fitting lid.
5. Pour the pickling liquor over the gherkins and leave for at least an hour but ideally overnight.

To make the zaatar combine all the ingredients in a spice blender and ground to a powder.

For the chicken:

1. Place the whole chicken breast side down on a chopping board.
2. From the bottom cut along either side of the backbone using a sharp pair of scissors.
3. Turn the chicken back over and press down between the breasts to flatten the breast bone.
4. Drizzle with olive oil and then cover generously with zaatar spice.
5. Griddle, bbq, or pan fry the chicken breast side down until it is well coloured all over.
6. Turn and cook for another 8-10 minutes before putting into an over at 180 degrees C.
7. Cook for approximately 40 minutes, until the internal temperature is over 75 degrees C.
8. Remove from the oven and turn breast side up. Drizzle with pomegranate molasses and cover with foil to rest for 15 minutes.
9. Break the chicken down into breasts, legs, and thighs. When serving use the pan juices as a sauce

For the carrots:

1. Peel, top and tail, and quarter the carrots.
2. Drizzle with olive oil, and season with salt.
3. Roast in a hot pan, and then transfer to the oven.
4. Cook until tender, approximately 20 minutes.

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