Page 19

NOR’WEST NEWS

Tuesday November 7 2017

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ASPARAGUS WITH AVOCADO SALSA

HOW TO COOK BARBECUE GRILLED BUTTERFLIED WHOLE CHICKEN

Directions

Ingredients

Ingredients

2 bunches Asparagus 1 Avocado 1 Lemon 1 Tbsp Extra virgin olive oil 1 Pepper 1⅓ cups Dried cranberries ½ cup Walnuts ¼ cup Parsley 1 to taste Salt & freshly ground pepper

1 whole butterflied chicken 1 to taste salt & freshly ground pepper Barbecue sauce Directions Preheat grill to medium. Get surface temperature to about 200 deg C. Clean and oil well. Clean the chicken if you desire and pat dry. Cut the backbone out of the chicken with sharp kitchen scissors. You could use a knife, but the scissors are much safer and work great. With a large knife, give the breastbone a large nick in the front of the chicken to help the bird lay flat. Rinse the inside of the bird out, trim any loose fat and extra skin. Pat dry again. Give the bird a good sprinkle of salt and pepper. You could use any seasoning you want here. Place skin down on the grill. Flip after you get a nice browning on the skin after about 12-15min.

Give the chicken a good brushing of barbecue sauce. Grill another 3-4min until the sauce is browning well.

Strawberries 250g Asparagus Vine Sweet Capsicums Classic Temptations Tomatoes 500g NZ Tangelos

To make the salsa, combine avocado, juice of the lemon, oil, diced pepper (yellow), dried cranberries, walnuts (toasted) and parsley. Season with salt and pepper and toss well. Cook asparagus in plenty of boiling, salted water for 2min or until just tender to the bite. Drain asparagus and arrange on a serving plate. Scatter salsa over asparagus to serve.

Total grilling on the second side should take 20-25min. Let set for 5 minutes then cut and serve.

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NorWest News 07-11-17  

NorWest News 07-11-17