South American Roast Chicken

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Summer and barbecued chicken go hand in hand. The open flame was made for bird on the bone, to keep it moist and succulent. Flattening, or butterflying, the chicken aids in keeping it moist by greatly reducing the cooking time. Another trick that I learned was place a hefty salt rub under the skin. This in effect brines the meat, keeping the juices locked in by the laws of chemistry.

Deconstructed Southwestern Chicken

Deconstructed South American Roast Chicken and sides.  Pop it on the barbecue and serve with warm tortillas and your best guacamole for a light summer’s meal.

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Slow Food: Migraine-Friendly Sausage Making

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One weekend every couple of months we pull out our meat grinder and delve into a weekend of sausage making. It’s a family effort of grinding the meat, massaging the fat and spices through the mince before letting it rest overnight so that the flavours can mature. The next day we stuff our savoury meats into their casings-coils for the Sweet Italian, chipolatas for the Maple Breakfast and roll length links for the Pork and Apple. The kitchen is filled with the sounds of spices being pound, discussions about what flavour medley to try this time and laughter overtop of a soundtrack from the 80s. Keep on reading!