Salsa Verde
- 1 ½-2 cloves garlic, peeled
- 1 tbsp capers
- 50 g gherkins, pickled in sweet vinegar
- 6 anchovy fillets
- 2 large handfuls flat-leaf parsley
- 2 bunches fresh basil and mint
- 1 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp Malaysian Red Palm Oil
BBQ Sauce
- 4 spring onions, only the white parts
- 3 shallots, quartered
- 4 cloves garlic, peeled
- 150 ml Malaysian Red Palm Oil
- 4 green apples, cored and cubed
- 10 sprigs thyme or lemon thyme
- 1 tsp celery salt
- ½ tsp ground ginger
- 1 tsp ground nutmeg
- 2 cinnamon sticks
- 10 fresh bay leaves
- 6 cloves
- 200 g soft brown sugar
- 285 ml cold water
- 6 tbsp cider vinegar
- 1 tbsp orange marmalade
- 200 ml tomato ketchup
- 2 tbsp Worcestershire sauce
- 2 tsp English mustard
- 200 ml apple juice
Plating
- Bun
- Grilled chicken breast
- Wild rocket salad
PREPARATION
- For the salsa, finely chop and mix garlic, capers, gherkins, anchovies and herbs. Add mustard and vinegar. Slowly stir in Malaysian Red Palm Oil for the right consistency.
- For the BBQ sauce, blend spring onions, shallots and garlic to a fine paste.
- Heat up Malaysian Red Palm Oil. Fry paste over low heat for 5 to 10 minutes.
- Blend apples, thyme, celery salt, ginger and nutmeg. Add to the pan with cinnamon sticks, bay leaves and cloves. Cook for 1 minute. Stir in sugar, dissolving it to a thick paste.
- Add cold water. Cook for 2 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium. Simmer for 10 to 15 minutes, or until slightly thickened. Season. Remove.
- Sieve sauce into a large bowl. Repeat to ensure smoothness. Return sauce to pan and simmer over low heat for 10 minutes, until reduced by about a quarter.
- Mix the baby potatoes with chopped rosemary, season and drizzle with Malaysian Palm Oil, then roast.
- Grill the chicken breast that has been seasoned with salt, pepper, and paprika.
- To plate, spread margarine on the toasted bun. Add chicken, BBQ sauce, salsa verde, and wild rocket salad.