Yoghurt Shortcrust Pastry Curry Chicken Pies

Yoghurt Shortcrust Pastry Curry Chicken Pies

Recipe by Michael Weldon

Serves – 4
Prep Time – 40 mins
Cook Time – 30-40 mins

Ingredients

• Yogurt Shortcrust Pastry

  2 cups plain flour

  Pinch of salt

  200g butter, diced

  150g Jalna Greek yoghurt

  Chicken Filling

  1kg chicken thighs, diced

  1 onion, diced

  2 large potatoes, 1cm dice

  2 tbsp Patak’s butter chicken paste

  1 cup Jalna Greek yoghurt

  2 cups chicken stock

  1 tbsp potato starch, made into a slurry with water

Method

• Preheat the oven to 180 degrees Celsius.

  In a large saucepan, brown the chicken thighs and onion in some olive oil. Add in the curry paste and fry off, then add in the potato, yogurt, and stock. Cook at a simmer until the chicken is falling apart. Add in the potato starch slurry and thicken, then cool the mixture.

  In a bowl, combine the flour and salt, mix together. Add in the butter and rub through the flour with fingertips until the flour looks like sand. Add in the yogurt and bring it together into a rough dough ball. Place it on a bench, dust with flour, and gently fold it together until a dough is formed. Wrap it in plastic wrap and chill it in the fridge for 30 minutes.

  Roll the dough out into a 3mm sheet. Cut out the dough and line individual pie dishes. Fill the dough-lined tins with the chicken mixture. Cut out top sheets of pastry and top the pies with the pastry, then crimp the edges. Cut a couple of holes in the pastry to allow steam to escape.

  Bake in a 180 degrees Celsius oven until golden and flaky.

  Allow to cool slightly and then serve.

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Chana Masala with Yoghurt

Chana Masala with Yoghurt

Recipe by Louis Tikaram

Ingredients

• 800 g Coles canned chickpeas

  2 pinches of salt

  3 onions, quartered

  3 garlic cloves

  1 knob of ginger

  3 green chillies, roughly chopped

  1½ tbsp ghee

  ½ tsp Coles ground coriander

  ½ tsp Coles ground cumin

  ½ tsp Coles chilli flakes

  1 tsp turmeric powder

  1 tsp garam masala

  400g Coles canned chopped tomatoes

  1 cup Jalna Greek yoghurt

  ½ cup coriander leaves

Method

• Drain the chickpeas and add them to a medium saucepan with 2 cups of water. Season with a pinch of salt. Bring to a boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.

  In a blender or food processor, blitz the onions, garlic, ginger, and green chillies until they form a paste.

  Melt the ghee in another medium saucepan, then add the onion paste with a pinch of salt. Cook for 10 minutes, until softened and aromatic, and the onions are completely cooked.

  Stir in the ground coriander, ground cumin, chilli flakes, turmeric powder, and garam masala. Cook for an additional 3 minutes, until the spices become fragrant. If the spices start to burn or stick, add a splash of the chickpea water.

  Add the chopped tomatoes and cook for 5 minutes, squishing the tomatoes with a spoon as they soften.

  Add the chickpeas, along with their cooking water. Cook for 10 minutes. Stir in the Greek yoghurt and mix well. Taste and season with more salt if necessary.

  Scatter the coriander leaves over the dish before serving. Remove from heat and serve with rice.

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Crispy Potato Scallops with Smoked Oyster Tartare

Crispy Potato Scallops with Smoked Oyster Tartare

Recipe by Courtney Roulston

Dietaries – Meat free
Serves – 4
Prep Time – 10 mins
Cooking Time – 25 mins, plus cooling time

Ingredients

• 3 large potatoes (Red royal, Desiree, or Carisma)

  ½ cup white vinegar

  1 cup Coles self raising flour for dusting

  Sea salt

  Black pepper

  Squeaky Gate extra virgin olive oil

  Batter

  1 cup Coles self raising flour

  1/3 cup cornflour

  1 ¾ cups cold soda water

  Tartare

  2/3 cup Coles whole egg mayonnaise

  1 tin smoked oysters, drained, chopped

  Zest and juice of ½ lemon

  1 tbs cornichons, chopped

  2 tsp baby capers, chopped

  1 tbs dill, chopped

  1 tsp Coles Dijon mustard

Method

• Slice the potatoes into 1cm thick rounds then boil in salted water with half of the vinegar for 4-5 minutes. Drain and set aside to cool and dry completely.

  In a large mixing bowl, combine the flour, cornflour, salt, remaining vinegar, then whisk in the soda water until you have a smooth batter.

  Combine all the tartare ingredients in a mixing bowl and season with salt and pepper. Set aside.

  Heat a couple of cups of oil in a heavy-based pot to 180 degrees Celsius. Dust the potatoes in flour then dip them into the batter. Carefully lower the potatoes into the oil and fry for 5 minutes, or until golden and crispy. Drain on kitchen paper and season with sea salt. Arrange them onto a serving platter with the tartare sauce and extra lemon wedges.

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Miso Dumpling Soup

Miso Dumpling Soup

Recipe by Courtney Roulston

Serves – 2
Prep Time – 10 minutes
Cooking Time - 20 minutes

Ingredients

• 8 Mr Chen’s vegetable dumplings

  1 tbsp Squeaky Gate extra virgin olive oil

  1 tbsp ginger, julienned

  2 cloves garlic, minced

  2 tsp white shiro miso paste

  2 spring onions, white and green parts separated

  750 ml vegetable stock

  1 cup fresh shiitake mushrooms, sliced

  ½ bunch choy sum or any Asian greens

  2 bundles of thin dried egg noodles, blanched, drained

  2 tsp sesame oil

  Coles black pepper

Method

• Heat the oil in a heavy-based pot over medium heat. Add in the ginger and garlic and stir for 1 minute. Add in the miso paste, white parts of the spring onion, and 1 cup of the stock. Use a whisk to remove any lumps from the miso paste.

  Pour in the remaining stock then bring up to a simmer. Carefully add the dumplings and mushrooms to the broth then bring back up to a simmer. Cook for 3-4 minutes, or until the dumplings are cooked through.

  Add in the greens and allow them to wilt for 1 minute then remove from the heat.

  Place the noodles into the base of serving bowls. Ladle over the dumplings, greens, and broth. Spoon over the sesame oil and garnish with green spring onion tops before serving.

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Vodka Pasta Rigatoni

Vodka Pasta Rigatoni

Recipe by Michael Weldon

Serves – 4
Prep Time – 2 mins
Cook Time – 2 mins

Ingredients

• 1 pack San Remo rigatoni

  2 shallots diced finely

  2 garlic cloves, grated

  3tbs tomato paste

  ½ tsp chilli flakes

  ¼ cup vodka

  2 cups cream

  Sea salt

  Garnish

  Parmesan cheese

Method

• Cook the rigatoni following the recipe on the back of packet.

  In a large frypan heat a drizzle of olive oil, fry off the shallot and garlic until super soft but with no colour added. Turn up the heat and add in the tomato paste and chilli flakes, fry off.

  Add in the vodka, optional, and reduce to a syrup. Than add the cream and a ladle of pasta water. Cook until it thickens.

  When cooled drain the pasta and add to the sauce with a bit of cooking water. Mix together to coat the rigatoni in the sauce. Add some grated cheese and serve.

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Cauliflower & Pumpkin Korma

Cauliflower & Pumpkin Korma

Recipe by Courtney Roulston

Dietaries – Meat-free, Vegetarian
Serves – 4
Prep Time – 10 minutes
Cooking Time – 40 minutes

Ingredients

• 3 tbsp Squeaky Gate extra virgin olive oil

  1 medium cauliflower, cut into 3cm wedges

  ¼ medium kent pumpkin, cut into 2cm wedges

  1 red onion, sliced into thin wedges and divided into 2 portions

  1 tbsp lime juice

  ½ jar Patak’s korma paste

  2 cups vegetable stock

  250 ml coconut cream, plus a little extra to serve

  1 cup mint leaves to garnish

  Patak’s Pappadums

Method

• Preheat the oven to 190 degrees C. Arrange the cauliflower and pumpkin in a tray then drizzle with 2 tablespoons of oil and a pinch of salt. Bake for 20 minutes, or until just tender and golden.

  Meanwhile, place half the onion into a small bowl with lime juice and salt and set aside. Heat the remaining oil in a large frying pan over medium heat. Add in the remaining onion and fry off for 1 minute. Add in the korma paste and cook, stirring for 2 minutes, or until fragrant. Pour in the stock and coconut cream then bring up to a simmer.

  Arrange the cauliflower and pumpkin into the korma sauce and leave to simmer for 6-8 minutes, or until the vegetables are cooked through.

  Drain the onions then scatter over the top of the curry along with the mint leaves. Serve with steamed basmati rice or fluffy naan bread.

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Olive Oil Confit Chicken Maryland’s

Olive Oil Confit Chicken Maryland’s

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins, 24 hrs salting
Cook Time – 3 hrs + 30 mins

Ingredients

• 6 chicken Maryland’s

  2 tbsp Coles sea salt

  1 head of garlic, broken into cloves

  4 Coles thyme sprigs

  4 Coles rosemary sprigs

  1 lemon, zest

  4-6 cups Squeaky Gate extra virgin olive oil

Method

• In a large bowl, season the chicken Maryland’s with sea salt. Pack the Maryland’s onto a tray. Cover with cling film and place into the fridge for 24 hrs.

  Remove the chicken from the oven dish and pat dry with a piece of paper towel. Rinse and place the chicken back into a deep-sided roasting pan. Pour in the olive oil so all the chicken is covered. Place over a medium heat and cook until the oil gently bubbles. Place the lid on the pot and place the pot into a 120°C oven, cook for 2.5 – 3 hours until the chicken is super tender. Remove from the oven and allow the chicken to fully cool.

  To cook, preheat an oven to 180°C. Lay the chicken into a tray, season with sea salt, and roast until golden and warmed through.

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Cauliflower and Leek Gratin with Roasted Rump Lamb

Cauliflower and Leek Gratin with Roasted Rump Lamb

Recipe by Michael Weldon

Dietaries – None specified
Serves – 4
Prep Time – 15 mins
Cook Time – 35-40 mins

Ingredients

• Coles Finest mini rump lamb roast

  1 cauliflower, shaved

  3 leeks, sliced thinly

  600 ml Coles thickened cream

  2 garlic cloves, grated

  75 g parmesan cheese

  1/2 tsp Coles nutmeg

  1 tsp Coles white pepper

  Pinch of Coles sea salt

  4 thyme sprigs, leaves stripped

Method

• In a bowl, mix together the cream, grated garlic, parmesan cheese, nutmeg, white pepper, salt, and stripped thyme leaves. Whisk until well combined.

  Add in the shaved cauliflower and sliced leeks to the cream mixture, and mix through to coat them evenly.

  Layer the cauliflower and leek mixture into an oven-safe dish.

  Bake in a 180°C oven until the top turns golden and the vegetables are cooked through.

  Once cooked, serve the Cauliflower and Leek Gratin while still hot.

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Cumin-Spiced Chinese Lamb Skewers

Cumin-Spiced Chinese Lamb Skewers

Recipe by Louis Tikaram

Ingredients

• 700g lamb

  1 onion, sliced

  1 teaspoon salt

  1 tablespoon chili powder

  1 tablespoon ground cumin

Method

• Cut the lamb into 1cm cubes and place them into a mixing bowl.

  Add the sliced onion and salt to the lamb. Mix well and leave to marinate for at least 1 hour.

  Preheat your grill or BBQ.

  Skewer the lamb cubes onto bamboo or metal skewers, evenly distributing the lean pieces and fatty pieces to ensure even cooking.

  Once the grill is hot, place the skewers on it and flip them frequently to sear the meat evenly.

  When the meat turns pale, sprinkle chili powder and ground cumin all over the skewers. Continue cooking until the meat is evenly browned. The inside should still be slightly pink for medium-rare doneness.

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Indian Style Fish Fry with Mango Chutney

Indian Style Fish Fry with Mango Chutney

Recipe by Louis Tikaram

Ingredients

• 2 x 250g Barramundi fillets

  2 tbsp Squeaky Gate extra virgin olive oil

  1 lemon, juiced

  1 tbsp salt

  2 tbsp Patak’s Madras paste

  1 ½ tbsp rice flour

  1 ½ tbsp chickpea flour

  1 cup canola oil, for frying

  1 lime, cut into wedges

  Garnish

  Patak’s Mango chutney

Method

• In a bowl, mix together the olive oil, lemon juice, salt, and Patak’s Madras paste. Coat the Barramundi fillets with the mixture and marinate for 15 minutes.

  In a separate bowl, combine the rice flour and chickpea flour. Coat the marinated fish fillets with the flour mixture, shaking off any excess.

  Heat the canola oil in a frying pan over medium heat. Fry the fish fillets until they are golden brown and crispy, about 3-4 minutes per side. Remove the fish from the pan and drain on paper towels to remove any excess oil.

  Serve the Indian-style fish fry with lime wedges and garnish with Patak’s Mango chutney.

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Brazilian Style Marinated Beef

Brazilian style Marinated beef

Ingredients

• 250gr beef scotch fillet

  1/4 cup extra virgin olive oil

  1/4 cup fresh orange juice

  1 garlic clove crushed.

  1 tsp ground cumin

  1/2 tsp paprika

  1/4 tsp cayenne pepper

  1 lime

Method

• Combine oil, orange juice, garlic, cumin, paprika and cayenne pepper in a large mixing bowl.

  Add beef and toss to coat then cover and marinate for 2-4 hours.

  Heat BBQ and grill on medium-high for 3 to 4 minutes on each side allow to rest.

  Cut the lime in half and char on the hot BBQ then slice the beef.

  Serve with your favourite salad and wraps.

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Yoghurt Tortilla with Cheese and Zucchini

Yoghurt Tortilla with Cheese and Zucchini

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

• 1 cup plain flour

  ½ cup Greek yoghurt

  Pinch of salt

  Zucchini & Squash filling

  1 red onion, sliced thinly

  1 zucchini, sliced thinly

  2 yelloe squash, sliced thinly

  1 jalapeno, sliced thinly

  1tsp cumin powder

  1tsp coriander powder

  1tsp smoked paprika

  Lime and mint salsa

  2 limes, juice

  ½ bunch mint

  ½ bunch coriander

  1 garlic clove

  ¼ cup oil

  Pinch of sea salt

  Garnish

  ¼ bunch mint

  ¼ cup toasted sunflower seeds

Method

• Combine the flour and yoghurt and mix into a ball of dough. Cover and rest in the fridge for 30 minutes.

  In a frypan cook the onion in oil and salt until soft. Add in the zucchini, squash, jalapeno and spices, fry off until the zucchini is soft but still has a little bite. Season with salt and keep warm.

  In a jug combine the lime and mint salsa ingredients. Blend with a stick blender until smooth.

  Remove from the fridge and divide into 6 pieces. Roll into balls, then flatten into tortillas with a rolling pin.

  Cook in hot dry pan until puffed and lightly golden and flip to cook the other side. As soon as you flip the tortilla sprinkle over the mozzarella cheese and leave to melt.

  Add in the zucchini filling, spoon over the mint salsa and finish with toasted sunflower seeds and fresh mint.

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envy™ Apple and Cheddar Stuffed Chicken Breast

envy™ Apple and Cheddar Stuffed Chicken Breast

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

• 1 Envy™ apple, grated

  150g smoked cheddar

  1 onion, diced and fried until soft

  4 thyme sprigs, picked

  ¼ cup bread crumbs

  Salt

  Pepper

  2 Chicken breasts, pocket cut into breast to be stuffed with apple and cheese

  1cup flour

  1tsp salt

  1tsp pepper

  6 eggs

  2 cup panko bread crumbs

  ¼ bunch parsley. chopped

  Oil for frying

Method

• In a bowl mix together the stuffing ingredients.

  Place the stuffing into the pocket cut ontp the chicken.

  In a bowl combine the breadcrumbs and parsley. Season the flour with salt and pepper. Whisk the eggs.

  Crumb the chicken breast starting with flour, then egg then bread crumbs.

  Fry the stuffed chicken breasts in hot oil until golden brown and cooked through.

  Serve with a side salad and a wedge of lemon.

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Kung Pao Prawns

Kung Pao Prawns

Recipe by Brent Draper

Serves – 2

Ingredients

• 10-12 large green prawns

  1/2 brown onion

  Bunch spring onions

  Red/green capsicum

  1 knob ginger

  4-5 garlic cloves

  Coles Dried mild long red chillies

  1/2 tsp sichuan peppercorns

  1/2 cup unsalted peanuts

  2 tbs Coles soy sauce

  1 tsp dark soy sauce

  Chinese black rice vinegar

  1 tbs sugar

  1 tsp corn starch

  1 tsp Coles sesame oil

  Bunch coriander

  Lime

  Dried shallots

  Coles black pepper

  Coles sea salt

Method

• Prep vegetables by slicing the onion thin and roughly chopping spring onions and capsicums.

  Finely dice ginger and garlic and roughly chop dried mild red chilli.

  De-shell and devein prawns, leaving the heads on.

  Season prawns with salt and pepper.

  In a wok or large frying pan on medium heat, quickly dry roast unsalted peanuts and set to the side.

  Add some oil to the pan and add prawns, cooking for 1-2 minutes and not cooking the prawns the entire way through. Set to the side.

  Add dark soy, Chinese black rice vinegar, sugar, corn starch, sesame oil into a small container and mix well. Leave to the side.

  Crush up Sichuan peppercorns by using a rolling pin and leave to the side.

  In the same wok, drizzle in some oil and fry off onion and dried chilli’s.

  Once onion softens, add in capsicum, ginger, garlic and Sichuan peppercorns and stir through.

  Pour in sauce, and add prawns back into the fry pan along with the peanuts.

  Leave to cook until sauce starts to thicken.

  Once cooked, place prawns in a bowl and add on coriander, lime and dried shallots to serve.

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Grilled Zucchinis with Mozzarella & Warm Balsamic Oil

Grilled Zucchinis with Mozzarella & Warm Balsamic Oil

Recipe by Courtney Roulston

Dietaries – vegetarian, meat free, gluten free
Serves – 4 as a side
Prep Time – 10 mins
Cooking Time – 15 mins

Ingredients

• ¾ cup Squeaky Gate extra virgin olive oil

  1 clove of garlic, peeled and grated

  2 tbs Squeaky Gate balsamic vinegar

  1 tsp Coles honey

  4 large green zucchini

  1 long red chili

  Sea salt

  Black pepper

  1 x 250 g tub fresh buffalo mozzarella ball

  2 tbs roasted cashews, gently crushed

  ¼ cup basil leaves, picked

Method

• Place ½ cup of the oil, garlic, balsamic vinegar, and honey into a small pot and place it on low heat on the griddle pan to gently warm through.

  Heat a BBQ or grill pan over medium heat. Cut the zucchinis into irregular chunks in a rolling chop then drizzle them with the remaining oil and season with sea salt. Grill the zucchinis and chili for 6-8 minutes, or until charred and tender.

  Slice the chili into rings, then arrange the zucchinis onto a serving platter and break over the mozzarella cheese. Scatter the chili over the top, then spoon over the balsamic oil. Garnish with cashews and basil before serving.

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envy™ Apple Tuna Tartar, Dill & Chive Oil with Macadamia Cream

envy™ Apple Tuna Tartar, Dill & Chive Oil with Macadamia Cream

Serves – 4

Ingredients

• 400g sashimi grade tuna, blood line removed and wrapped tightly in clingfilm

  ½ cup extra virgin olive oil, plus extra for garnishing

  ¼ bunch dill (30g), chopped plus extra dill fronds for garnishing

  1/4 bunch chive (20g)

  2 envy™ apples, chilled

  4 radishes, washed and chilled

  2 tablespoons (30g) salted Lilliput capers, rinsed, drained and dried

  Macadamia cream

  1 cup (130g) macadamias, soaked in one cup of boiling water from the kettle for 30 mins.

  1 tablespoon apple cider vinegar

  ¼ cup grape seed oil

  ½ teaspoon salt flakes

Method

• Place the wrapped tuna in the freezer for 30 minutes to help firm it up.

  Make the macadamia cream by draining away the water and adding the softened nuts to a blender along with the vinegar, olive oil, salt flakes and half a cup of water (preferably filtered). Blitz until super smooth, adding extra salt and some pepper to taste. Scrape out into a bowl and set aside to chill in the fridge.

  Wash and dry the blender and add the chopped dill, chives, and olive oil and blitz until super smooth and bright green. Strain through muslin.

  Finely slice the cheeks of the envy™ apples and radishes on the mandolin or with a very sharp knife.

  Remove the fish from the freezer, unwrap, and cut into .5cm slice with said sharp knife.

  Place a swodge of chilled macadamia cream on each plate and build up the tuna, envy™ apple and radish.

  Dress with some drips of dill oil and dill fronds and some salt flakes and freshly ground pepper.

  Add a tablespoon of oil to a small pan and fry the capers for a minute or two until crisp, then sprinkle over the top and drizzle over some olive oil, salt flakes and freshly ground pepper.

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Quick Japanese Chicken Curry

Quick Japanese Chicken Curry

Recipe by Louis Tikaram

Ingredients

• ¼ cup Squeaky Gate extra virgin olive oil

  4 diced chicken thigh fillets

  1 small onion diced

  1 large carrot diced

  1 large potato diced

  1 tbsp butter

  1½ tbsp plain flour

  2 tbsp hot curry powder

  2 cups Coles chicken stock

  2 tbsp Coles soy sauce

  1 tbsp Coles honey

  1 cup coriander leaves

Method

• In a medium-sized saucepan, heat the olive oil and cook the chicken on high heat. Add the onion, carrot, and potato and cook until they are just cooked, for about 10 to 12 minutes.

  Remove the cooked ingredients from the pot without cleaning it. Add butter to the same pot and cook for a few minutes until it darkens to a golden colour. Add flour and stir for 2 minutes. Then, add curry powder and mix well.

  Gradually add the stock, stirring constantly. Return the cooked ingredients back to the pot.

  Bring the mixture to a simmer over medium heat and season with salt, soy sauce, and honey.

  Garnish with coriander and serve with rice.

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Chicken & Mushroom Ragu Spaghetti

Chicken & Mushroom Ragu Spaghetti

Serves - 4

Ingredients

• 1pkt San Remo Spaghetti

  200g chicken mince

  250g button mushrooms, sliced finely

  1 small white onion, diced finely

  2 garlic cloves, sliced thinly

  4 sprigs of lemon thyme, chopped finely

  1 x jar of tomato passata

  2tbs porcini mushroom powder

  1 cup vegetable stock

  ½ bunch of basil

  ½ cup olive oil

  ½ cup grated parmesan

  Salt & pepper

Method

• Cook pasta as per packet directions.

  In a large pan, heat olive oil on medium heat. Add onion, garlic, lemon thyme, chicken and cook for 3 to 5mins.

  Next, place mushrooms into pan and sauté for 2 to 3mins.

  Add porcini, tomatoes, stock and reduce heat to a simmer. Cook for 8mins or until sauce has thickened.

  Season the sauce with salt and pepper.

  Tear basil leaves and add to pan. Finally strain pasta and toss through the sauce.

  Serve with grated parmesan.

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Barramundi in Thai Style Buerre Blanc

Barramundi in Thai Style Buerre Blanc

Recipe by Michael Weldon

Serves - 2
Prep Time - 5 mins
Cook Time - 10 mins

Ingredients

• Kaffir lime

  Sliced Chilli

  2 x fillets of Barramundi

  White wine

  Chicken stock

  Fish Sauce

  Block of Butter

  Lime

  Coriander

  Salt & Pepper

Method

• Heat a grill pan over a high heat. Drizzle the pan with oil and add fish skin side down. Press fish down on pan for the first 30 seconds to maintain good coverage to pan. Cook skin side down for 70% of cooking time.

  Look for fish to change colour to see if it is cooked half through.

  Flip fish once cooked half through and cook on second side for 1-minute.

  Remove fish and rest.

  Beurre Blanc Sauce

  In a pan reduce white wine, chicken stock , white wine , vinegar to a third.

  Heat up base and add cube of butter at a time and whisk until thick.

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Spicy Tandoori Grilled Chicken

Spicy Tandoori Grilled Chicken

Recipe by Louis Tikaram

Ingredients

• 1.2 kg whole chicken

  1 jar of Patak’s spicy tandoori paste marinade

  1 tsp salt

  1 tbsp canola oil

  Coriander sprigs, to serve

  2 lime halves, to serve

Method

• Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove it. Place the chicken breast-side up and press down on the breastbone to flatten it.

  In a large mixing bowl, add the chicken and smother it with Patak’s spicy tandoori paste marinade. Turn the chicken to coat it completely and season with salt. Place it in the fridge for 1 hour to develop the flavours.

  Heat a covered barbecue on medium heat. Brush the chicken with oil and season it. Cook it on the barbecue grill for 10 minutes on each side or until golden brown. Halve the limes and cook them on the grill at the same time until they are charred and fragrant. Set them aside for later. Once the chicken is grilled on both sides, continue to cook it in the covered barbecue using indirect heat for 45 minutes to 1 hour, or until the chicken is cooked through. Set it aside, covered, for 10 minutes to rest.

  Serve the grilled chicken with charred limes and coriander sprigs.

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