We’re all about bringing people together – to relax, take it slow and enjoy good food and conversation.
As part of Sydney Craft Beer Week, the East Village Balmain is putting on their ‘Big Pig Out’ long lunch on Saturday 26 November. Bringing together life’s two simple pleasures, good beer and pork slow roasted over an open fire, we question what more do you need on a Saturday afternoon?
However like last year, tickets sold like beers on a hot day and it’s now sold out! But if you’re still hankering for a great feed and are up for putting on your chef’s hat, here is a dish that’s been picked straight from the pages of Byron Bay Cook Book… It’s sure to bring the crew together and make their mouths’ water…
Stone & Wood Pacific Ale Chicken & Chorizo Hotpot with Parmesan Crostini
Recipe by Mehera Rowan
(Serves 4)
Ingredients
Chicken Marinade
4 Chicken drumsticks & 8 thighs, skin on (3 pieces per serve)
100ml Olive oil
2 tsps. sweet paprika
Cracked black pepper to season
Sea salt to season
Stone & Wood Pacific Ale Chicken & Chorizo Hotpot
2 large red onions, finely sliced
6 cloves garlic, finely chopped
2 Chorizo sausages, sliced 5mm thick on the diagonal
3 large Desiree potatoes, peeled and cubed 3cm x 3cm
100gm Sicilian (if available) green olives (slight smoky flavor) un-pit and cut in 1/2 lengthways
½ tbsp fresh chopped thyme
4 dried bay leaves
750ml Chicken stock, homemade or stock cubes
330ml Stone & wood Pacific Ale (1 bottle)
1 tbsp Preserved lemon finely chopped
½ bunch flat leaf parsley roughly chopped/garnish
100ml Olive oil
Cracked black pepper to taste
Sea salt to taste
Method
Make chicken marinade by combining the olive oil & sweet paprika, coat chicken pieces and season with sea salt and black pepper. Heat a wide based pan on the stove, place chicken pieces in hot pan on med heat, seal and colour outside of the chicken to a golden brown, remove chicken pieces and place in a bowl. De-glaze pan with a dash of Pacific Ale, and add to the bowl.
In a heavy based wide pot heat olive oil, sauté the sliced red onion & garlic to a light colour, add chorizo sautéing with some colour, add the chopped thyme, bay leaves, green olives and seasoning. Add chicken pieces & liquid from bowl. Sauté all the ingredients together for a few minutes. Add the Stone & Wood Pacific Ale to de-glaze the pot, add the chicken stock, bring to the boil and reduce heat to simmer. The liquid should nearly be covering the ingredients, add a little warm water if necessary.
Gently simmer for 20 minutes, then add the potatoes. Cook for a further 15-20 minutes till the chicken is tender & cooked, the meat should be slightly falling of the bone, potatoes should be cooked all the way through.
Add preserved lemon, sea salt & cracked black pepper to taste.
Serve in a deep bowl, layering the ingredients & with some of the stock, add chopped parsley to garnish and Parmesan crostini crossed on the top. This dish looks best with some height in the bowl.
Parmesan crostini
50 ml Olive oil
1 small fresh slim baguette
50gm Freshly grated Parmesan
Slice baguette thinly on the diagonal with some length, 2 slices per serve, drizzle with olive oil on both sides, sprinkle parmesan on 1 side, place on an oven tray, bake at 180 Degrees C till crispy, serve on top of hotpot in bowl in a cross.
– Best enjoyed with your favourite Stone & Wood beer –
