Rotisserie chicken (Serves 2-4)
1 whole 1.3kg chicken
1 small bunch fresh rosemary, leaves picked
1 small bunch fresh thyme, leaves picked
2 cups extra virgin olive oil
2 garlic cloves
2 teaspoons kosher salt
Generous amount finely ground pink, white and black peppercorns
Trim the wing tips and tie the chicken with cooking twine.
Place the herbs, garlic and olive oil in a blender and blend on high speed until well combined, about 30 seconds.
Rub chicken all over with marinade.
Season with salt and pepper.
Place in the rotisserie and cook for about 1 hour until skin is dark golden and crispy. Otherwise cook in the oven for approximately 1 hour (depending how crispy you like the skin) at 200C.
Slaw with yoghurt buttermilk dressing (Serves 4)
½ head red cabbage, shredded
½ head green cabbage, shredded
¼ cup finely chopped fresh chives
¼ cup distilled white vinegar
1 tsp celery seed
2 tsp kosher salt
1 tbls white granulated sugar
1/2 cup full fat Greek yoghurt
¼ cup buttermilk
1 cup grapeseed oil
- Combine cabbage and most of the chopped chives and mix well.
2.Combine the vinegar, celery seed, kosher salt and sugar in a mixing bowl and whisk. Add the buttermilk and yoghurt and whisk until well combined. Whisk in the grapeseed oil until smooth and emulsified.
3.Pour the dressing over the cabbage and mix. Season with more salt to taste. Sprinkle with remaining chives and serve.