As warmer weather approaches, so does the prospect of entertaining outdoors. To help you with inspiration for your next Sunday lunch, our Pizza East chefs have three recipes that are made for sharing.
Whole Roasted Spatchcock Chicken
Serve family style for four to six people
For the brine
Ingredients
800g salt
80g brown sugar
10 bay leaves
100g black peppercorns
2 garlic bulbs
2 lemons
1 bunch of thyme
1 bunch of rosemary
Method
1. Heat all the ingredients in five litres of water, then dilute with five litres of cold water and chill.
2. Brine the chicken for 12 hours.
For the marinade
Ingredients
10 shallots
10 red chillis
10 garlic cloves
50g smoked sweet paprika
50ml extra virgin olive oil
Method
1. Finely dice the shallots, chillis and garlic, then shallow fry with the paprika. Blitz into a paste and chill.
2. Wash and dry the chicken. Then, rub the paste onto it and marinate overnight.
For the dry rub
Ingredients
100g smoked sweet paprika
10g black pepper
10g dried oregano
5g smoked salt
10g toasted fennel seeds
Method
1. Combine all the ingredients and blend together.
2. Rub the mixture onto the chicken and roast in the oven at 200°C for one hour.
Garlic Thyme Potatoes
Ingredients
1kg new potatoes, peeled and chopped
3 garlic cloves, sliced
4 sprigs of thyme
Salt and pepper to taste
4 tbsp extra virgin olive oil
Method
1. Cut the potatoes into quarters, then roughly chop the thyme and garlic.
2. Add the potatoes and thyme to a mixing bowl and season with salt, pepper and generous amounts of extra virgin olive oil.
3. Place onto a baking tray and roast at 240°C, tossing every 10 minutes so that they cook evenly.
4. Once the potatoes are completely browned all over, remove them from the oven and leave to cool.
Olive Oil And Polenta Cake with berries and mascarpone
Serve family style for four to six people
Ingredients
6 small eggs
570ml Crete Gold olive oil
6g baking powder
6g baking soda
20g sea salt
500g plain flour
700g sugar
100g coarse polenta
610ml whole milk
10g orange zest
2g lemon zest
120ml orange juice
100ml Grand Marnier
Method
1. Whisk the eggs and the olive oil until light and fluffy.
2. Combine all the dry ingredients with the wet ingredients, alternating dry with wet at each stage.
3. Portion into a lined and sprayed 9in x 2in springform tin, and top with a sprinkle of polenta.
4. Bake at 176°C for approximately 50 to 60 minutes (or until cooked all the way through).
Whipped mascarpone
Ingredients
200g mascarpone
200ml double cream
2g sea salt
Mixed berries for serving
Method
Whisk the ingredients together until you get stiff peaks, then store in the fridge. Serve with the cake and top with mixed berries.
