NEWS
RECIPE FLATTENED CHICKEN AND GRILLED ROMAINE WITH PARSLEY-LEMON SAUCE This recipe is the perfect summer twist on your weekly roast dinner, just swap out the roast veg for salad and you’ve got yourself a tasty and healthy summer roast! The lemony zings mixed with the nuts and parsley bring out incredible flavours which will be sure to tingle your tastebuds. INGREDIENTS • 1 chicken, backbone removed and chicken flattened • 4 cloves of garlic, chopped • Salt & freshly ground black pepper • 1oz. grated parmesan (about ¼ cup) • ¼ c. chopped fresh flat-leaf parsley • ¼ c. toasted hazelnuts or almonds, chopped • 1tsp. lemon zest & 2 tbsp. lemon juice • 4 tbsp. extra-virgin olive oil, divided • 2 romaine hearts, halved lengthwise METHOD 1. Preheat grill to medium-high set up for direct and indirect grilling 2. Loosen skin of chicken and spread garlic underneath. Season with salt and pepper. 3. Grill over direct heat, breast side down, covered, until golden-brown and charred, 5-7 minutes. 4. Flip and grill over indirect heat, covered, until an instant-read thermometer inserted into the thickest part registers 165 degrees Fahrenheit.
5. Meanwhile, combine parmesan, parsley, hazelnuts, lemon zest and juice, and 3 tbsp of oil in a bow. Season with salt and pepper. 5. Brush romaine with remaining oil. Season with salt and pepper. Grill over direct heat, turning once until charred and wilted, 1-3 minutes. 6. Serve the chicken and romaine topped with the parsleylemon sauce.
WINE MATCH Chardonnay is the perfect pairing to any lemon chicken dish. Chardonnay is high in acidity – just like lemons, and it even has citrusy flavours. Food and wine that is high in acidity make the mouth salivate so the two pair extremely well together. Whilst Chardonnay is the perfect match, be careful when picking on and make sure you stay away from the oaky, buttery ones like Rombauer. Sauvignon Blanc is also an obvious choice for grilled lemon dishes, and it will also compliment the romaine perfectly.
22 SURREYROCKS | ISSUE 11
