Â鶹ԼÅÄ

Smoked Chicken with New Season Asparagus and Grilled Avocado with Brown Butter Dressing

Ìý

Smoked Chicken

2 chicken thighs

4 wings

2 chicken drumsticks

2 chicken breasts cut in half

oak chips

salt

1 tablespoon honey

2 tablespoons brown sauce

2 tablespoons sherry vinegar

Make sure you have skin on chicken as it avoids it becoming too smoky.

Take a roasting tin and line the bottom with tin foil.

Scatter oak chips on top – you can buy these in hardward shops.

Place a rack on top and place the chicken skin side down and season.

Cover very tightly with tin foil – you want to form a vacuum in the tin.

Place directly on to a cooking ring – high heat or alternatively do it outside on the barbecue ( I recommend the latter or use your extractor for the former!)

Cook for 5 minutes then remove from heat.

Leave for 5 minutes then remove the tray.

Set oven to 180oc.

Mix the honey, brown sauce and vinegar together.

Place the thighs and drumsticks on a lightly oiled tray and brush with some of the honey mixture.

Roast for 10 minutes then add the wings and brush them.

Roast for another 10 minutes then add the breasts.

Cook for a further 15 minutes brushing frequently.

Ìý

Grilled New Season Asparagus and avocado, brown butter dressing

1 bunch Asparagus

2 ripe avocadoes

handful rocket or leaves

oil for brushing

Trim the bottom of the asparagus with a potato peeler and cut the bottom woody bit off.

Bring a pot of boiling salted water to the boil and add the asparagus.

Cook for about 3 minutes or until an inserted knife just goes in.

Drain on kitchen paper, brush with oil and cook on a hot grill pan or barbecue.

Place on a serving dish.

Cut the avocado in half, remove the stone, peel and cut into 6 wedges.Brush with oil and cook on the grill to mark.

Arrange around the asparagus.

Ìý

Brown butter dressing

25g butter

½ shallot, finely chopped

juice 1 lemon

1 teaspoon Dijon mustard

75ml good rapeseed oil or olive oil

salt and pepper

Ìý

Heat the butter in a pan until it foams.

Add the shallot and cook until the butter smells like roasting nuts.

Add the lemon juice and remove from the heat.

Add the mustard and whisk in the oil.

Season with salt and fresh pepper.

Drizzle over the asparagus and avocado.