Beer can chicken
PREP + COOK TIME 1 HOUR 40 MINUTES (+ STANDING) SERVES 4
1.6kg whole chicken
2 teaspoons fennel seeds
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 teaspoon Mexican chilli powder
1 tablespoon brown sugar
1 tablespoon sea salt flakes
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
473ml can of beer, at room temperature (see notes)
1 Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 240°C/220°C fan (or follow manufacturer’s instructions).
2 Pat chicken dry inside and out with paper towel. Pound fennel seeds using a mortar and pestle. Combine crushed seeds with spices, sugar, salt and pepper in a small bowl; stir in oil, rind and juice. Rub spice mixture over chicken and inside the cavity.
3 Pour ½ cup (125ml) of the beer out of the can; reserve for another use. Place can in centre of a medium disposable foil roasting pan lined with crumpled foil. Use crumpled foil to hold beer can upright. Place chicken upright on beer can, pushing can into the chicken cavity. Carefully place pan in the centre of the barbecue; turn burners off underneath chicken, leaving other burners on low. Cook with the hood closed for 1 hour 10 minutes, rotating halfway through, or until golden all over and juices run clear.
4 Cover chicken loosely with foil; rest for 15 minutes. Remove can from chicken just before serving.
We used a room-temperature can of Carlsberg, a pilsener-style beer, but use whatever beer you prefer. If a larger can is unavailable, use a 375ml can of beer, cider or soft drink, such as ginger beer or cola. To cook the chicken in the oven, use the bottom shelf. If it doesn’t fit in the oven upright, you may need to place the roasting pan on the base of the oven, as long as there is no element. Check the manufacturer’s instructions to see if you can cook on the base of your oven. Preheat the oven to 200°C/180°C fan. Serve the chicken with roasted tomatoes, grilled lemon halves and parsley leaves.
Barbecued calamari with anchovy aioli
PREP + COOK TIME 30 MINUTES SERVES 8 AS A STARTER
8 small whole calamari (1.2kg)
1 tablespoon extra virgin olive oil
1 bunch rocket (250g)
lemon wedges, to serve
2 cloves garlic, sliced
1 teaspoon coarse salt
3 anchovy fillets
1 egg yolk
½ cup (125ml) extra virgin olive oil
¼ cup (60ml) light olive oil or vegetable oil
1 tablespoon lemon juice
1 Make anchovy aioli.
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