Chicken recipe
Chicken thighs and legs
4 tablespoons olive oil
1 tablespoon dried tarragon
1 tablespoon fresh parsley, chopped, heaping
1 tablespoon grainy Dijon mustard, heaping
2 tablespoons red wine vinegar
Preparation of Grilled Mustard and Herb Chicken:
Mix the oil, herbs, mustard and vinegar.
Coat chicken and marinade overnight in the fridge. ( an hour if pushed for time)
Get bbq or grill sizzling hot.
Place chicken skin side down.
Expect smoke and sizzling.
Cook until skin is brown and crispy, turning after 4-5 minutes.
Continue cooking until juices run clear - roughly 10 min further minutes.
Serve with a sprinkle of sea salt and a squeeze of lemon.
Potato salad recipe
Ingredients
4 new potatoes
250 g Green Beans, topped and tailed
4 slices prosciutto, cut into strips
Honey Mustard Vinaigrette:
2 tsp honey
1 tsp wholegrain mustard
2 finely chopped garlic cloves
1/4 cup white wine vinegar
2 tbsp olive oil
Coarsely ground black pepper to taste.
Method
1. Steam potatoes until tender, about 20 minutes, adding 250g topped and tailed Green Beans to steamer after 10 minutes. Remove from heat and arrange in serving bowl.
2. Heat frypan over medium-high heat, add prosciutto and shake pan over heat until prosciutto is golden brown and crispy.
3. Scatter prosciutto over potatoes and beans.
4. To prepare Honey Mustard Vinaigrette: using a fork, combine honey, mustard, finely chopped garlic, vinegar, olive oil and coarsely ground black pepper to taste.
5. Drizzle dressing over salad and serve at once.
