In the lead-up to Easter, food edi­tor War­ren Men­des pro­poses a de­lec­ta­ble meal plan to wow your fam­ily ev­ery night of the week

Sunday Herald Sun - Stellar - - Contents -

Din­ners fit for a feast.

STICKY MISO ROAST CHICKEN “A won­der­fully sticky end for this chook” SERVES 4 1.6kg chicken 1/3cup (80ml) peanut or sun­flower oil 2 tbs ke­cap ma­nis 1 tbs miso paste 2 es­chalots, sliced 2 tbs rice wine vine­gar 1 long red chilli, sliced 2 Le­banese cu­cum­bers, quar­tered length­ways Mi­cro co­rian­der (or bunch co­rian­der, leaves picked) Steamed rice to serve

Pre­heat oven to 180ºc fan-forced. Tie the legs of the chicken to­gether. Rub 1 tbs oil over chicken, then place on a lined bak­ing tray. Roast 20 min­utes un­til slightly golden. Mean­while, com­bine the ke­cap ma­nis with miso paste and brush over the chicken. Roast for a fur­ther 25-30 min­utes un­til caramelised and cooked through. Re­move and rest for 5-10 min­utes be­fore serv­ing. Heat re­main­ing ¼ cup (60ml) oil in a small fry­pan over high heat, then add the es­chalot and cook for 2-3 min­utes un­til dark golden and crisp. Re­move from the pan and drain on pa­per towel. Com­bine rest­ing juices from the pan of the chicken with the rice wine vine­gar and toss with the chilli and cu­cum­ber. Top with co­rian­der and serve with the chicken, crispy es­chalots and rice. NUTRITION • 52G PROTEIN • 10G SAT FAT • 10G CARB • 9G SUG­ARS • 880MG SODIUM • 555 CAL (2315KJ)

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