Recipe 05: second helpings - Spring

Written By sean mccarthy

When the local legends at Gwylo restaurant in Mollymook released their new range of tasty condiments we couldn’t resist creating a super “Springy” easy feast to showcase how they have done all the hard work for you. We hope you enjoy.

Serves 4.

BARBEQUE CHICKEN

  • 1 x whole size 15 free range chicken

  • 2.5 L cold water

  • 200g salt

  • 4 cloves garlic whole & bruised

  • Gwylo BBQ base

  • Coriander leaves for garnish

Butterfly the chciken by removing the spine with a sharp knife or scissors, carefully debone the chicken removing the breast cage and thigh bones while keeping the breast & leg meat atatached. Remove the thigh bones ans wing tips but keep the drumstick & wings intact.

Whisk the salt into the water add the garlic and submerge the chciekn into the brine in the fridge for 2 hours. Remove from the brine, rince & pat dry and keep uncovered in the fridge until its time to cook. This can be done the day before.

Heat of the BBQ to high for 20 mins, then turn down to low. Lightly oil the chicken and place on the open grill. BBQ the chicken for 25 - 30 mins turning constantly whilst brushing the skin & flesh with the BBQ Base. Once fully cooked allow to rest covered in foil till it is time to carve.

GRILLED RUNNER BEANS W MUSHROOM XO

  • 500g runner or roman beans

  • 3 TBSP Gwylo Mushroom XO

  • 200ml chicken stock

Season the beans w salt & EVOO and grill on the BBQ until golden and blistered. Transfer to a pot or braising dish, add the XO sauce, chicken stock and bake in the oven covered with foil for 30 mins @ 160’c. Keep warm

SWEET & SOUR ASPARAGUS

  • 3 Bunches of asparagus

  • 3 TBSP Gwylo sweet & sour sauce

Blanch the asparagus in a large bot of boiling water seasoned with enough salt it tastes like the ocean - For 2 mins. Remove from the water, drain well and toss in a bowl with the sweet and sour sauce, serve immediatley.

RADDICHIO & BLOOD ORANGE SALAD W CHILI VINEGAR

  • 1 bunch raddichio or castlefranco lettuce

  • 2 blood oranges

  • ½ bunch chives

  • 150ml GWYLO chili vinegar

Wash & trim the leaves of the lettuce, peel & slice the blood orange into slices, finely chop the chives. Dress in a salad bowl with the chili vinegar, season w sea salt & garnish w chive.

FRIED KIPFLER POTAOTES W KEWPIE MAYO & CRUNCHY CHILLI

  • 600g Kipfler potatoes

  • 3 TBSP kewpie mayo

  • Squeeze of lime

  • 3 TBSP Gwylo crunchy chilli

Scrub the kipflers clean of any dirt or soil. Chop into bite sized pieces and place in a pot covered with seasoned water. Bring to a simmer and cook for 10 - 15 mins until tender. Starin and reserve. Deep fry (or air fry) at 180’c until golden then toss in a bowl of kewpie mayo & a squeeze of lime then palce into serving bowls and drizzle with cruchy chili.

To serve joint the BBQ chicken into pieces and serve in a bowl with fresh lime & Coriander. Serve with bowls of the other dishes and enjoy!

sean mccarthy
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RECIPE 04: SECOND HELPINGS - WINTER