Can you say yum?!
The Big Green Egg – one of my favourite cooking tools! Yes, it’s a ‘braai’ of sorts, but you can do anything in it, I’ve even baked a cake! There is just no comparison to the taste it gives to your braai goodies, so yum.
Anyways, so enough punting of the Egg – here’s tonight’s recipe:
1 whole free range chicken
spicy Cajun rub
Robertsons portugese chicken spice
Rub chicken with olive oil, Cajun rub and Portuguese chicken spice. Slice lemon in half and place both halves inside the chicken. In a roasting dish, roast chicken in your Green Egg / Weber / braai for 40 minutes. After 40 minutes, place chicken directly onto the grill and grill for another 40 minutes until done. (You want it to be just juicy and cooked – not overcooked! I think we had the temperature at about 180C)
While the chicken was roasting, I also added a few slices of aubergine onto the grill, along with the chicken (aubergine was dipped into the olive oil and spice mixture in the roasting dish that the chicken was in).
My take on a caprese salad:
aubergine slices (grilled as explained above for about 20 minutes)
toasted pine nuts
Assemble by layering slices of aubergine, cheese, tomato and basil. Drizzle olive oil and add a sprinkle of sea salt. Sprinkle with toasted nuts.
We enjoyed this scrummy meal with a glass of Van Loveren Pinot Grigio.