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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Memphis-style beer-can chicken with potato skins


There's debate over whether the beer here flavours the chicken but its steam sure creates a delicious juicy bird. If you don't have a kettle-style barbecue, a gas barbecue with a lid or an oven will suffice, but you won't get that same smoky flavour.

You'll need

1.6 kg chicken 1½ tbsp Dijon mustard 375 ml can of beer 150 gm apple or pecan wood pieces (see note) To serve: smoked paprika and lemon wedges   Spice rub 1 tbsp brown sugar 1 tbsp smoked paprika 1 tsp each ground cumin, garlic powder and mustard powder ¼ tsp each cayenne pepper and chilli powder   Potato skins 8 small sebago potatoes 30 gm butter, melted 60 gm aged cheddar, coarsely grated 2 tbsp chives, coarsely chopped 125 gm crème fraîche

Method

  • 01
  • For spice rub, combine ingredients with 1 tsp fine salt in a bowl.
  • 02
  • Heat a coal barbecue for indirect grilling to 140C, then add a couple of small pieces of smoking wood (see note). Rinse chicken under cold running water, pat dry with paper towels, then brush all over with mustard. Season chicken inside and out with spice rub, reserving excess. Tip 100ml of beer from the can, add remaining spice rub to the can, then carefully lower chicken onto the beer can so it sits upright with the can in its cavity. Place on the grill, close the lid and cook, topping up coals and wood as necessary, until chicken is cooked through (1 hour 40 minutes to 2 hours; juices should run clear when its thigh is pierced). Set aside to rest for 20 minutes, then remove can.
  • 03
  • For potato skins, preheat oven to 200C, prick potatoes with a fork, then place directly on oven rack and roast until very tender (50-55 minutes). When cool enough to handle, halve potatoes, scoop out flesh (reserve for another use) and brush potato skins with butter, season to taste and place on an oven tray.
  • 04
  • Preheat grill to high, then grill skins, turning once, until golden (4-5 minutes). Turn cut-side up, season to taste, scatter with cheese and continue grilling until golden and melted (3-4 minutes). Top with chives and serve with crème fraîche scattered with paprika, beer-can chicken and lemon wedges.

Note Wood pieces for smoking are available from hardware and barbecue stores. Indirect grilling is cooking away from the heat, using the top rack. It's important to have your coal base well established and glowing before adding the wood.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

May 2015

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