Over the years, I’ve been a frequent visitor to Singapore. Not as a stopover en route somewhere else, but as a destination in itself. I got to know Singapore so well, that at one stage I knew more about Singapore than any other city except my hometown of Sydney. I’m travelling to Singapore less these days, but when I do get there, it’s marvellous to know that one of my favourite chefs (and friends) has a fabulous place for me to go: Salt tapas and bar Singapore.
And that celebrity, chef and friend, Luke Mangan shared one of the recipes from the current Salt tapas and bar Singapore menu with me (for me to cook at home.) So I asked, could I share it with you too..
Crispy Baby Chicken with Rosemary & Lemon, Salsa Verde
4 baby chickens
(for the chicken marinade)
125ml Tuscan blend olive oil
1 lemon juiced
zest of 1 lemon
¾ tablespoon coriander seeds, toasted
½ tablespoon coriander root
¾ tablespoon fennel seeds, toasted
1 pinch dried chilli flakes
1 tablespoon lemon thyme picked, finely chopped
2 tablespoon rosemary, finely chopped
Mix all the marinade ingredients together.
Coat the chickens in the marinade for 24 hours.
Next day, remove any excess marinade from the chickens and reserve for later use.
On a hot char-grill place the chickens, skin side down and cooked until nicely charred then turn over to seal and char the other side.
Place chickens on a baking tray and pour over the reserved marinade.
Bake in a pre-heated oven at 180C for 10 minutes.
Remove from oven and rest for 3 to 5 minutes.
Cut the chicken in 8ths and serve with salsa verde.
375ml extra virgin olive oil
2 garlic cloves
1 birds eye chilli, chopped finely
2 tablespoon Dijon mustard
50 sultanas soaked in 3 tbsp hot port
150g flat leaf parsley
100g mint leaves
100g basil leaves
½ lemon, juiced
1 tablespoon Cab Sav vinegar
75ml warm water
Place all ingredients in a jug blender and blend well.
Season and use as required.
Salt tapas & bar
#01-22A, Raffles City Shopping Centre
No 252, North Bridge Road, Singapore
+65 6837 0995