Ingredients and Directions
Tandoori Chicken
2kg Chicken Breasts
1kg Plain Yogurt
5 Tbsp Tandoor Spice
2 Tbsp Granulated Garlic Powder
50g Cold Salted Butter (Cut into chunks)
1. Butterfly the chicken breasts. Combine all ingredients in a non-reactive bowl and marinate for 6 hours, or if possible until the next day.
2. Broil the chicken breasts on a roasting rack or wire rack in an oven until blackened. Cook to 71 degrees Celsius then remove and rest. Chop in chunks and reserve.
3. Heat remaining marinade over medium heat until slightly bubbling and curdled then reduce heat, whisk in butter, add chicken, stir through. Serve.
Chili and Garlic Asparagus
1kg Asparagus (Washed and Trimmed)
25g Salted Butter
Grapeseed Oil
Salt and Pepper
Granulated Garlic Powder
Cayenne Pepper
1. Heat butter and oil in a frying pan over medium high heat. Add asparagus in batches, cook until tender crisp, season with salt and pepper, and garlic and cayenne.
Roasted Brussel Sprouts and Shittake Mushrooms
1kg Brussel Sprouts (Washed and Trimmed)
500g Shittake Mushrooms
25g Salted Butter
Grapeseed Oil
Salt and Pepper
Brussel Sprouts
1. Roast the brussel sprouts whole in a 205C oven for 25 minutes on a parchment lined sheetpan.
2. Half each brussel sprout and toss in grapeseed oil and salt. Return to the sheetpan, cut side down, roast for 15 minutes. Toss again with salt and pepper. Serve.
Shittake Mushrooms
1. Remove stems and reserve.
2. Over medium high heat in wide frying pan add butter and oil, heat until butter melts and oil is hot, add mushrooms, cap side down, cook for 2 minutes, then flip and cook for 1 additional minute. Season with salt and pepper, toss in pan. Serve.
Note: Reserved stems can be used to make a stock which can be reduced and used as a sauce over the mushrooms.
