Auckland pop-up restaurant Chimera was named 'One To Watch' by Cuisine magazine last year, praised for serving innovative, unfussy food that often riffs on nostalgia. Chimera co-founder and Head Chef Conor Mertens joins Karyn Hay to talk about his approach to cooking, and he offers up some recipes he's tailor-made especially for RNZ listeners.
Chef Conor Mertens of Chimera Photo: Supplied
Below is the recipe for BBQ Chicken with Green Sauce, click over here for Panzanella (tomato salad).
BBQ Chicken with Green Sauce
Ingredients
1 whole chicken cut in half or 4 legs
Glaze:
30ml soy sauce
1 clove garlic
1 tsp sesame oil
Pinch chilli flakes
1 tsp sugar
Salt
White pepper
Green sauce:
1/4 cup parsley
1/4 cup coriander
1/8 cup chopped chives
1/8 cup sherry vinegar
1/8 cup neutral oil
2 peeled shallots
1 red chilli
salt
Method
Mix the glaze ingredients and rub into the chicken and let sit for 1 hour wrapped on the bench.
Get the bbq going, preferably charcoal but gas will be fine - just less smokey flavour.
Put all the green sauce ingredients in a blender and blend until sauce consistency.
When the bbq is medium/hot cook the chicken skin side down until it has nice colour, then flip and cook bone side down until done with the lid closed.
Chicken is done when it probes at 65 degrees or above.
Rest the chicken for 10 mins
Serve with the green sauce.
