Celebrate longer evenings and balmy weather with these delicious recipes courtesy of Jess Daniell from Jess' Underground Kitchen.
This is my go-to, throw-together summer slaw, hence the name. It’s easy, creamy and fresh, and perfect for serving alongside grilled meats and veggies at your next barbecue. Use a food processor with a slicer attachment for extra-quick prep, and add any extra ingredients you have on hand to put your own spin on it.
½ red cabbage
½ green cabbage
1 red onion
Large handful parsley, roughly chopped
1 cup mayonnaise
2 tbsp apple cider vinegar
2 tbsp Dijon mustard
1 tsp sugar
1 tsp celery seeds or celery salt
Makes 6–8 serves
Takes 10 minutes
1. Quarter the cabbages, cut out the core and slice into thin shreds — you can use a knife, a mandoline, or a food processor with a slicing attachment.
2. Thinly slice the red onion — again, using a knife, a mandolin or a food processor with a slicing attachment.
3. Peel and grate or shred the carrots —using a grater, a mandolin or a food processor with a julienne attachment.
4. In a large bowl toss together cabbage, red onion, carrot and parsley.
5. In a smaller bowl, stir together the mayonnaise, vinegar, mustard, sugar and celery seeds, and season with salt and freshly ground black pepper.
6. Pour half of the dressing over the slaw and mix well with your hands. Add more dressing it seems a little dry.
Cooking a chicken whole is the cheapest (and often easiest) way to prepare the bird. And since bones help develop great flavour, you’re also ending up with a better-tasting meal than if you were eating boneless chicken breasts or thighs.
Take your oven outside this summer and tame your bird on the open flame — the trick is to use indirect heat so she cooks evenly and stays juicy.
3tbsp olive oil
2tbsp chipotle sauce
2garlic cloves, crushed
1lemon, zested & juiced
2tsp smoked paprika
1tsp ground cumin
1tsp ground coriander
½tsp ground cinnamon
1 whole brined chicken, about 1.6kg
Makes 4 serves
Takes 2 hours
1. Mix together olive oil, chipotle sauce, garlic, lemon zest and juice, honey, paprika, cumin, coriander, oregano and salt in a small bowl. Rub all over the chicken, rubbing some under the skin of the breast and thighs. Let the chicken sit at room temperature, covered, for 30minutes.
2. Prepare your barbecue: for gas grills, turn all of the burners on to medium-high, and then after 15 minutes turn the middle burner off and the remaining burners down to low. For charcoal grills:light charcoal on one side of the drip pan and let it burn until the coals are glowing red and coated in grey ash, about 15 minutes.
3. Place the chicken breast-side up over the middle burner or on the indirect side of the grill, cover and cook for about 75 minutes, until the leg juices run clear or the internal temperature reads 75°C. If you’re using charcoal, you may need to add extra coals during cooking). All barbecues are different, and you know yours best so adjust the cooking time to suit.
4. Remove chicken from the barbecue and rest for at least 15 minutes before carving.
Find more easy recipes and food inspiration from Jess' Underground Kitchen here.