Soy and honey glazed roast chicken
by Fraser Smith at Bespoke AwB and Angels with Bagpipes in Edinburgh
Bespoke AwB was set up in early 2016 by Angels with Bagpipes restaurant in Edinburgh. The essence of Bespoke AwB is to share great food in a social dining experience. We believe the notion that sharing is a beautiful element which makes an occasion special. Our hope is to break down formalities and bring a touch of class and warmth to your event. Our lead concept is of larger cuts paired with stunning garnishes akin to your festive lunch.
Ingredients
I whole chicken
50g honey
50g soy sauce
1 small red cabbage
2 star anice
1 cinnamon stick
100ml red wine
50ml sherry vinegar
100g brown sugar
500g peeled sprouts
150g diced pancetta
150g shaved chestnuts
Method
1 Prepare the chicken the night before you need it. Mix the soya and honey together and with a pastry brush cover the chicken with the glaze. Leave for 5 minutes then brush a second coat on then again 5 minutes later with a third, place in the fridge overnight.
2 Pre-heat the oven to 200°C and place the chicken on a tray and cook for about 50/60 minutes.
3 While the chicken is cooking, slice the red cabbage as thin as possible and place it in a pot with the red wine, sherry vinegar, cinnamon, star anise and brown sugar, place a lid on and cook on a low heat till all the liquid has evaporated and the cabbage is soft. Remove the cinnamon stick and star anise before serving. Leave to the side until the chicken is ready.
4 Place the pancetta in a frying pan on a medium heat stirring them until the pancetta is crispy. Bring a pan of water to the boil add a pinch of salt. Half the sprouts and place in the boiling water until soft. Once they are ready, drain them and place in the pan with the pancetta and add the shaved chestnuts and season and serve.
5 To serve, place cabbage and sprouts in large bowls and the chicken in the centre of the table for everyone to share.
In association with Taste Communications
www.tastecommunications.co.uk
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