Recipes
Date posted: 19/08/2019
Ingredients
| Fairfax meadow whole chicken Red Tractor | 5 |
| Pad Thai | 200g |
| Fresh coriander | 1/2 bunch |
| Everyday Favourites salted butter | 600g |
| Cola | 5 empty cans |
| Red cabbage | 400g |
| Carrot | 400g |
| Red pepper | 3 |
| Beansprouts | 200g |
| Spring onion | 2 bunches |
| Red chilli | 3 |
| Three colour quinoa | 100g |
| Pearl barley | 100g |
| Everyday Favourites sesame seeds | 50g |
| Sun-pat crunchy peanut butter | 200g |
| Lee Kum Kee Thai sweet chilli sauce | 150g |
| Extra virgin olive oil P.E.T. | 200g |
| Arco lime juice squeezy | 200g |
| Sun Valley dry roasted peanuts | 200g |
Method
- Mix the butter with the pad thai and chopped half bunch of coriander, spread the butter under the skin of the chicken on the breast then spread over the whole of the chicken
- Half fill the cans with water, push the can into the cavity of the chicken so that the bottom half of the can is showing, stand the chickens on a gastro tray and roast on 170° for 1 hour or until the chicken is cooked, leave to rest
- Lightly steam the beansprouts and refresh and drain, peel and mandolin the carrots and cut into julienne, finely slice the red pepper, cabbage, chilli and spring onion
- Cook the quinoa and pearl barley as pack instructions and refresh, toast the sesame seeds
- Mix the peanut butter with the sweet chilli, add a little water to loosen if necessary
- Mix together the prepped veg, quinoa, sesame seeds, roasted peanuts and pearl barley. Mix through the lime juice and olive oil
- Place the salad into a serving bowl, put the peanut dressing into a bowl next to it, line up the cola can chicken, cut each chicken in half and serve with the slaw