UK BBQ Mag Spring 2017 - Page 56

Ale Can Chicken with Flatbread AND Slaw

Using Dartington Elmhirst Ale and Wholegrain English Mustard

For the Marinade
2 tablespoons of Wholegrain English Mustard
2 tablespoons of tomato puree
2 cloves garlic crushed
1 tsp onion powder
1 tsp finely chopped herbs (thyme, oregano, sage)
Salt & pepper
2 tablespoons olive oil
Glug of Ale

Mix all the ingredients in a bowl and generously cover the chicken. Leave to marinate for at least an hour or overnight.
Pour out the contents of a coke can into a glass and pour in til about 2/3 full of Elmhirst Ale. Then take your marinated chicken and place it over the can – using it’s legs to steady it. Sit it on a skillet pan or baking tray. Cook for 2 hours at about 150C. Baste throughout cooking time. It will come out beautifully moist.

Serve with flatbreads & Slaw.

Flatbread recipe
300g Strong White Flour
1 tsp salt
5g Dried yeast
2 tablespoons olive oil
150ml warm water

Mix together and knead for 5-10 minutes. Leave for half an hour in a warm place til doubled in size.
Knock back and divide into 8 equal pieces. Roll out as you need them, nice and thin. Cook directly onto the grill or in a dry pan. Keep warm wrapped up in a clean tea towel until needed.

Red & white cabbage finely sliced
2 grated carrots
1 apple grated
Handful of peanuts
Handful of sultanas
Mayonnaise to mix with a squeeze of lemon juice, salt & pepper and a teaspoon of the Wholegrain English mustard.