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