Cider Can Chicken, Papa Sita’s Corn Cob, Potato Salad and Garlic Aioli

recipe masterchef AUSTRALIA

Ingredients

Chicken rub

• Zest of one lemon
• 40g softened butter
• 1.4-1.6kg free range chicken

Basting sauce

• 3 tablespoons coriander seeds
• ½ red chilli, chopped
• 3 cloves garlic
• 1 large pinch salt
• 1 cup maple syrup
• ½ cup olive oil
• Juice of half a lemon

Can

• 250ml apple or pear cider
• 2 garlic cloves
• ¼ lemon, sliced

Potato salad

• 6 medium red potatoes, 4cm dice
• 3 thin slices pancetta, diced
• 1 cup mayonnaise
• Corn kernels from one cob of cooked corn
• 4 tablespoons chopped mint
• 1 large pinch salt
• 1 tablespoon crushed black pepper

Mayonnaise

• 1 teaspoon mustard
• 1 teaspoon vinegar
• 2 large egg yolks
• 1 cup olive oil
• Juice of half a lemon

Aioli

• 2 large egg yolks
• 2 cloves garlic, grated
• 1 ½ cups olive oil
• Juice of half a lemon

Papa sita’s corn cob

• 50g butter
• 1 teaspoon cayenne pepper
• 3 cobs corn
• 2 tablespoons mayonnaise
• 2 cups finely shredded parmesan or pecorino
• Lime wedges, to serve

Method

1. Preheat oven to 200°C.

2. For chicken, combine lemon zest and butter. Carefully create a space between breast meat and skin and spread lemon butter over breast meat.

3. For basting sauce, pound coriander seeds, chilli, garlic and salt into a paste in a mortar and pestle. Tip into a bowl and combine with maple syrup, oil and lemon juice.

4. Place a clean empty can (from tinned tomatoes etc) in a large roasting dish and half fill with cider, garlic and lemon slices. Place chicken on top of can so it is standing up. Baste chicken with basting mixture using a pastry brush. Roast for 1 hour, basting every 10 minutes. Check chicken after 40 minutes but cook until juices run clear.

5. For potato salad, place potatoes in a saucepan, cover with cold water, bring to the boil then simmer until just tender. Drain and cool until required. Fry pancetta until crisp, drain on paper towel.

6. For mayonnaise, place mustard, vinegar and yolks in a large metal bowl, whisk until yolks turn lighter, slowly whisk in olive oil, starting with a few drops. Add lemon juice, check seasoning.

7. For aioli, place yolks and garlic in a large metal bowl, whisk until yolks turn lighter, slowly whisk in olive oil, starting with a few drops. Add lemon juice, check seasoning.

8. For corn cobs, melt butter and stir in cayenne. Heat grill pan to high heat, place corn cobs on grill pan and grill all over until tender and grill marks appear. Baste with butter as you go. N.B. This produces a very strong smoke that catches your throat so either cook outside on a bbq or put extractor fan on high if cooking inside. Reserve one corn cob for potato salad. Brush slightly cooled corn with mayonnaise and coat in parmesan, patting on to stick. Skewer one end for easier handling.

9. To assemble potato salad, break up pancetta and toss with potatoes, mayonnaise, corn kernels and mint, season to taste.

10. Rest chicken for 10 minutes before serving. Cut into pieces and serve with potato salad, corn cobs and lime wedges on the side.

Notes: Preparation: 40 minutes
Cooking: 1 hour

reference :

http://www.masterchef.com.au