Recipe: Roast Chook 'Bo ssam' from The Natural Cook by Matt Stone »

The ultimate 'no time to cook' dinner

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Roast Chook 'Bo ssam' from <i>The Natural Cook</i> by Matt Stone

Roast Chook 'Bo ssam' from The Natural Cook by Matt Stone [©Murdoch Books]

<i>The Natural Cook - Maximum Taste, Zero Waste</i> by Matt Stone

 

The Natural Cook – Maximum Taste, Zero Waste by Matt Stone is all about the new food revolution. It's being kind to the planet, giving your body good food and nourishing your soul at the same time.

This recipe is for Roast Chook 'Bo ssam' and as Matt says:

"This is the ultimate ‘got no time to cook’ dinner. This recipe is inspired by the bo ssam, an Asian shared meal. You can use up any pickles or vegetables that are in your fridge. It’s basically whatever you like wrapped in a lettuce leaf with sauce and pickles.

It’s a great dish to use up leftover roast meats and other bits lying around. The notion behind this chicken version is to grab a whole roast chook on your way home and have a fresh, healthy meal ready in 10 minutes."

 

Ingredients (serves 3-4):

  • 1 roast chicken
  • 2 small lettuces (I like to use baby cos/romaine but any lettuce will do)
  • 1 avocado, sliced
  • 300 g (10½oz) Kimchi (see page 63)
  • 200 g (7 oz) pickles
  • 2 handfuls bean sprouts, trimmed
  • 150 g (5½oz) mixed fresh herbs
  • Hot sauce and mayonnaise to serve (see recipes below from the book)

Pick and shred the flesh from the chook (keep the frame for broth-making purposes). Place the flesh in a serving bowl. Pick and wash the lettuce leaves. Place the lettuce on a platter and top with the chicken, avocado, a pile of kimchi, pickles, bean sprouts, herbs and sauces on the side.

This dish looks great as it’s full of vibrant colours and the part that took the most effort was probably swinging past the shops to pick up a roast chook.

 

HOT SAUCE

My version of Sriracha sauce only has a few ingredients, but the depth of flavour comes from the fermenting of the chilli. Use it as you would Sriracha – that is on a lot of things and particularly leftover pork-belly sandwiches.

Ingredients (makes about 350ml or 12floz):

  • 1 cup fermented chilli paste [Ed: you can buy this ready made]
  • 1 large garlic clove
  • 2 tablespoons honey
  • 125 ml (4 floz/½ cup) vegetable oil

Method:

Place the chilli paste, garlic and honey in a jug-style blender. Start the blender and gradually increase the speed. Slowly pour in
the oil, season to taste with salt and you’re good.

This sauce will keep for weeks in the fridge. If it sits dormant for a while, the ingredients might start to separate a bit – just give it a good shake and it will come back to life.

 

MAYONNAISE

The only thing that beats a good homemade mayo is a sandwich made with homemade mayo. I encourage you to double this recipe – it will easily last in the fridge for a week and it’s great to use not only on sandwiches, but in salads and on the side of meat and veg dishes.

It can quickly be flavoured with spices or you can add capers, chopped cornichons, herbs and lemon to make a simple tartare sauce.

Ingredients:

  • 4 egg yolks
  • 1 tablespoondijon mustard
  • 1 tablespoon apple cider vinegar
  • 250 ml (9 floz/1 cup) vegetable oil

Note: Turning your homemade mayo into homemade aioli is a cinch. Finely dice the rind from 1 preserved lemon and finely chop 2 garlic cloves, then add to the mayo at the same time as the mustard and vinegar.
 

Method:

Twist up a tea towel (dish towel) and place in a circle on the bench. Place a mixing bowl in the middle of the towel. (The tea towel should help keep the bowl from moving around too much while you whisk away with one hand.)

Put the egg yolks, mustard and vinegar into the bowl and whisk together. Slowly pour the oil into the mixture while whisking as fast as possible (use a jug if you have one – it needs to be a slow stream of oil flowing in, and pouring from a jug is an easy way to control it). If the oil is added too quickly, it won’t be incorporated and will split from the eggs. It sounds a bit tricky, but just take your time and everything will be fine.

Once all the oil is whisked in, add some salt to taste. Store in a jar in the fridge. It will last up to 2 weeks.

Spread. Enjoy. Be merry.

 

This recipe is from The Natural Cook – Maximum Taste, Zero Waste by Matt Stone and is reproduced with the kind permission of the publisher, Murdoch Books (Sydney, NSW; Aug 2016, 240pp, HC, RRP A$39.95). The book is available nationally and also direct from the publisher »

Read more in the media release  »

Check out our review of The Natural Cook  »

See links below for further recipes from The Natural Cook.

 

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January 05th, 2017
 
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