Name: The ultimate citrus chicken
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4-6
Ingredients: 1 large chicken (approx. 2kg); 2 Tbsp unsalted butter, at room temperature; 2 tsp ground dried lemon myrtle leaf; Finely grated zest and juice of 2 yuzu or lemons (yuzu is an Asisan citrus fruit available online from grocers); 2 brown onions, finely sliced; ¼ cup extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; 4 kaffir lime leaves, finely sliced; Finely grated zest of 2 kaffir limes, all pith removed; 4 carrots, peeled; 1 head broccoli; 1 bunch parsley leaves, chopped; ½ cup slivered almonds, toasted; ¼ cup aioli; Juice of 1 lime; Lime wedges, to serve

The road trip along Rainforest Way continues, but this time, Joh and Ed are not quite as far inland, spending their time around the Murwillumbah region. Joh begins at the Margaret Olley Art centre before meeting Ed at the beautiful, productive and sustainable garden at Mavis’s Kitchen, where he makes ‘the ultimate’ citrus chicken. Joh takes a sojourn along the Tweed River to feed pelicans and catch some mud crabs before catching up with Ed once again, to learn about one of the few tea plantations in the country and enjoy Ed’s second cook, a delicious Earl Grey and pistachio tea cake.

For more information about Mavis’s Kitchen & Cabins, visit maviseskitchen.com.au

And for more information about some of the amazing producers Ed visited, head to bucksfarm.com.au and www.farmandco.com.au

Ingredients

1 large chicken (approx. 2kg)

2 Tbsp unsalted butter, at room temperature

2 tsp ground dried lemon myrtle leaf

Finely grated zest and juice of 2 yuzu or lemons (yuzu is an Asisan citrus fruit available online from grocers)

2 brown onions, finely sliced

¼ cup extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

4 kaffir lime leaves, finely sliced

Finely grated zest of 2 kaffir limes, all pith removed

4 carrots, peeled

1 head broccoli

1 bunch parsley leaves, chopped

½ cup slivered almonds, toasted

¼ cup aioli

Juice of 1 lime

Lime wedges, to serve

Method

Preheat oven to 190°C fan-forced (210°C conventional). Pat chicken dry with paper towel, then gently prise away breast skin. In a small bowl, mix butter, lemon myrtle and yuzu zest, then spread into gap between skin and breasts.

Arrange onion slices in a roasting pan. Brush chicken with half of the olive oil, season generously and sit on onion. Bake for 45 minutes.

Mix yuzu juice, lime leaves, lime zest and remaining olive oil in a small bowl. Roast chicken for a further 45 minutes, basting with yuzu mixture occasionally, until chicken is golden and cooked through.

Meanwhile, coarsely grate carrots and broccoli stem, then finely chop florets. Add parsley and almonds, then dress with aioli and lime juice. Serve with chicken and lime wedges.

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

Method

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