Barbecued chicken hearts with orange and plum salad

SERVES 4 // PREP TIME 30 MINS // COOK 5 MINS (PLUS BRINING, SOAKING)

“The offal remaining from whole chicken carcasses is often neglected,” says McCaskill. “Here, the hearts are barbecued over plum kernels and olive pip coals. Use the citrus oil reserved from the Nomad chicken (see recipe opposite).” Pictured p91.

2 tbsp fine sea salt

1 tsp caster sugar

500 gm chicken hearts, outside arteries trimmed DRESSING

25 gm ginger (about 5cm), peeled and finely diced 1 clove garlic, finely chopped

80 ml (1/3 cup) spent citrus oil, reserved from poached chicken (see recipe opposite)

1 tbsp pomegranate molasses ½ tsp honey

Pinch of dried chilli powder ORANGE AND PLUM SALAD

1 orange, peeled and segmented

1 long red chilli, finely sliced

1 radicchio, washed, drained and coarsely chopped

1 plum, thinly sliced

1 To brine hearts, combine 1 litre cold water, salt and sugar, and whisk until dissolved. Add chicken hearts, cover and chill for 3 hours. Soak bamboo skewers in water for at least 30 minutes. Drain hearts, then thread onto skewers, leaving about 1 cm between each heart. (Alternatively, use metal skewers.) Set aside on a plate.

2 For dressing, whisk ginger, garlic, citrus oil, pomegranate molasses, honey and chilli powder in a bowl, then place half the dressing in a separate bowl and set aside.

3 Heat a barbecue to high or a char-grill pan over high heat until very hot. Baste chicken hearts with half the dressing and sprinkle with a little salt. Grill skewers, basting and turning occasionally, until caramelised and cooked through (4-6 minutes).

4 For salad, combine ingredients in a bowl. Add reserved dressing, toss to combine and season to taste.

5 Serve skewers with salad. Beer suggestion A black IPA.