The Bird is the Word

THE STAR INGREDIENT IN CURRIES, ROASTS AND TAKEAWAY BUCKETS, CHICKEN CAN BE PREPARED AND COOKED IN JUST ABOUT EVERY WAY, MAKING IT AN ESSENTIAL ON JUST ABOUT ANY MENU.

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TURN OVER FOR OUR OVEN-BAKED SATAY CHICKEN RECIPE

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Since the mid-2000s Antipodeans have favoured one meat above all others — and its popularity is growing all the time.

The top choice for everyone from gym-goers to dieters, late-night snackers to time-poor families, chicken is the favoured meat, with the average person consuming nearly 50 kilograms of it annually.

That is a ten-fold increase over the past 50-plus years, with Aussies eating just 4.6 kilograms per person in 1965. But why the recent upsurge in popularity?

In many ways chicken has come to be seen as something of a meat superfood, favoured for its high-protein and low-calorie content, and as a source of selenium, vitamin B6 and other nutrients.

Perhaps more importantly — for chefs at least — there’s no end to its versatility, offering a subtle but appetising flavour that works well on its own or mixed with other foods. Chicken can be roasted, poached and fried; served in burgers, sandwiches and stews. And that’s before we even mention that pub favourite the schnitzel, and its loaded sibling the parmigiana.

For a restaurant, bar, cafe or takeaway spot, it’s also generally the meat that’s best value for money as you can use almost all of the bird for cooking. Even its bones can be used to make broths and soups.

While the breast is the most succulent cut — and the most expensive — thigh is cheaper and fattier, affording it more flavour and making it perfect for pies, curries and stews. It also makes thighs, alongside wings and drumsticks, more appealing cuts for chefs when it comes to the bottom line.

As well as the massive variety of chickenbased fast food, this is a meat that can be used for just about anything. Traditional dishes include the likes of French coq au vin and fricasé, Indian masala and Malaysian satay. And so such a versatile ingredient is well-matched with a versatile cooking appliance. These ovens can roast, grill or steam — giving you endless options to reinvent this popular protein. www.shop.bunzl.com.au/moffat

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1. MOF3030195 Six chicken rack. 2. MOF3030196 Eight chicken rack. 3. MOF3012003 Non-stick aluminium grill rack. 4. MOFC4EST1010CD C/therm combi elec D/ door 11 X 1/1GN. 5. MOFCSK100 with MOF240328 & MOF240317 door kits. Stand to suit 6.10 & 10.10 Convotherm.

Saves 22 litres of water per refill 1

Removes more than 99% of dirt and germs 2

Free from harsh preservatives, parabens and phthalates

1. GOJO Industries, Inc., 2017-07-I10599 PURELL Healthy Soap CRT Rinse and Sustainability Study, 19 July 2017. 2. Augustine Scientific, Newbury OH, Ex Vivo Soil Removal

Analysis, August 5, 2017

Available in Touch-free and Manual dispensers

shop.bunzl.com.au/gojo

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Oven-baked Satay Chicken

The classic chicken kebab is given a modern makeover with a zesty macadamia satay glaze.

The Hottest Toaster that's " "Cool to Touch

Ingredients 3 cloves garlic, crushed 1 tsp chilli paste, optional 1 tbsp tamarind 2 tsp sugar ½ cup coconut milk 2 tbsp honey 12 macadamia nuts, ground

2 stalks lemongrass, finely chopped 1 lime, juice and zest 12 plain chicken thigh kebabs 4 tbsp macadamia oil 2 tbsp Lesnie’s macadamia satay glaze

Method 1. Using a large bowl and whisk, combine the garlic, chilli paste (if desired), tamarind, sugar, coconut milk, honey, macadamia nuts, lemongrass, lime juice and zest. 2. On a tray, separate the kebabs and drizzle with macadamia oil. Evenly coat the kebabs with the mixture and marinate overnight. 3. To cook, pre-heat your Convotherm on combination to 180, set to cook for 8 minutes, with crisp and tasty on level 1 or to the level that suits your business. While the oven is preheating, season the kebabs with salt and Lesnie’s ground black pepper, individually place the kebabs on the Convotherm grill tray. After the 8 minutes, ensure they are cooked through. If they are still a little pink, allow to rest through in the oven as to not overcook and dry out the chicken. 4. To serve, depending on the seasonality, pilaf rice or a fresh herb salad. But don’t forget the Lesnie’s macadamia satay glaze. To make the glaze, slowly whisk in some warm water until you reach your desired consistency. If you prefer a little more of a tangy glaze, Bunzl suggests adding in some lime juice. Lesnie’s macadamia satay glaze will help bring out the natural flavours of the chicken and spices.

Cool to touch high speed toaster (500+ slices per hour)

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