Welcome in Spring with delicious delights
Published on 22 September 2021
With the new season brings new produce and new possibilities.
Eating seasonally is a thoughtful and uncomplicated way to create good, nourishing food that tastes delicious. We spoke with the quality food experts at Prahran Market for their top tips on what is in season right now.
Guess what they are saying?... It’s time to get the barbie out!
Ian’s Quality Meats has the quintessential Australian recommendation, ‘Lamb chops for the barbeque are popular.’ A spring must have!
If you’re looking for something a little different to try on the barbeque, Arthur’s Quality Poultry recommends sausages, “we have apple, sage and rosemary, as well as lemon and oregano chicken sausages. You can also try skewers for a quick meal,” says Arthur. These award winning sausages are a must try, along with their speciality; marinated chicken thighs.
If you’re feeling a bit more adventurous, dust off the barbeque and cook up Toby Puttock’s take on lemon chicken.
For this recipe you’ll need to spatchcock a chicken. Watch along as Toby demonstrates or ask one of Prahran Market’s friendly poultry vendors to run you through it.
Pair this dish with a Raw Asparagus Salad.
- 1 whole chicken (preferably free range)
- 5 lemons
- sea salt and cracked pepper
- 2 garlic cloves, peeled and finely minced
- 1 handful of curly leaf parsley, finely chopped
- 2 teaspoons of Dijon mustard
- extra virgin olive oil
- Place chicken breast side down on a large chopping board and using kitchen scissors to cut through the bones either side of the backbone. Flip the chicken and use both hands to push the chicken flat.
- Pat the chicken dry with kitchen paper.
- Grate the zest of one lemon into a small bowl, season with salt and pepper and add just enough extra virgin olive oil to bring it together into a paste.
- Using your fingers, loosen the skin covering the breasts and thighs and carefully rub the lemon under the skin. Season the outer skin of the chicken generously with salt and pepper.
- Halve the remaining lemons and place them flesh side down on the barbecue. Place the chicken skin side down (preferably on a cooler part of the barbecue).
- Once the lemons are a deep caramel colour you can set them aside.
- After approximately 30 minutes* slide the chicken to the hotter side of the barbecue for 4-5 minutes to crisp up the skin. Once cooked, transfer the chicken to a chopping board (skin side up) and allow to rest for 15 minutes.
- While the chicken rests, squeeze 1/3 cup of the grilled lemon juice into a mixing bowl, add the garlic, a pinch of salt and pepper, the chopped parsley and mix to combine.
- Serve the chicken with the lemon juice and parsley dressing and garnish with the remaining caramelised lemon halves.
If you’re not ready to let the cool weather go just yet, try this Moroccan Lamb Shanks recipe with quince.
Tagged as: , Eat & drink