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Corkscrew Cellars
Premium straight whiskey and smooth triple malt scotch are just some of the drinks on sale this month. Click here for a full list of July specials!
Phone (02) 9327 4027
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The Blonde Fox
Keen to look glam without breaking the bank? The Blonde Fox is offering $35 blow drys every Tuesday and Wednesday to keep you looking fresh!
Phone (02) 9327 2684
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Chicken Shop
Feed the family with a whole BBQ chicken, a large salad, a large chips and a 1.25L bottle of soda for just $39.90 Order through Foodora to take advantage of this special!
Phone (02) 9362 4024
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this months recipe
Tequila and Lime Chicken
by Nigella Lawson
'This is relatively new to my repertoire but firmly established for all that. True, the tequila doesn’t exactly convey flavour, or not so that you could name it, but it sure brings fire – augmented by the chilli flakes – and tenderizes the chicken beautifully.'
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For the Chicken
1 preferably organic chicken (approx. 1.4 kg/3-lb, jointed into 8 pieces)
75 millilitres tequila blanco
2 limes (preferably unwaxed)
½ teaspoon dried chilli flakes (plus more to sprinkle on at the end)
2 teaspoons sea salt flakes
2 tablespoons regular olive oil
To Serve
freshly chopped fresh coriander
lime (cut into wedges)
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1. First, put the jointed chicken pieces into a freezer bag.
2. Mix together the tequila, zest and juice of the limes, the chilli flakes, salt and olive oil, and then tip this into the freezer bag with the chicken. Seal or tie tightly (letting out the air first) and place it (on a tray or in a dish) in the fridge to marinate for 6 hours or overnight, or up to 2 days, or leave outside the fridge, but in a cool place, for 40 minutes if you’re short of time.
3. Preheat the oven to 220ºC/gas mark 7/425ºF. If the chicken is in the fridge, take it out and remove the chicken pieces from the bag, reserving the marinade. Sit the chicken pieces on a smallish, shallow baking tray for about 30 minutes to allow them to come to room temperature. It’s important that the chicken pieces sit on the tray without a lot of room to spare, or else the marinade will immediately evaporate in the hot oven.
4. When you are ready to put it into the oven, pour half of the marinade over the chicken pieces and transfer to the hot oven for 25 minutes.
5. Take the chicken out of the oven, pour the other half of the reserved marinade over it, then put the chicken back in for another 25–30 minutes. Check it is cooked through before removing from the oven.
6. Put the chicken pieces on a serving plate. Then add a little boiling water to the pan to help get every last bit of flavour-sticky juice out, and pour it over the chicken on its plate. Scatter with chopped coriander and – if you like it hot – some more dried chilli flakes, and serve with some lime wedges alongside.
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