unsalted butter Archives

Italian recipes

Garganelli

20 minutes

Afternoon tea

Melting moments

15 minutes, plus 3 minutes for melting chocolate

Afternoon tea

Peanut butter-and-chocolate spider cookies

20 minutes

Apple recipes

Upside-down honey-and-apple cake

50 minutes

Risotto recipes

Beer-and-boerie risotto

50 minutes

Rusk recipes

Muesli rusks

1 hour

South African

Fruit-and-nut tameletjie

5 minutes, plus 1 hour’s cooling time

Sweet treat

Lemon posset with matzah brittle

40 minutes

Jewish holiday

Kosher potato bake for Passover

1 ½ hours

Easter recipes

Hot cross bun French toast

10 minutes

Tart recipes

Rhubarb-and-custard tart

1 hour 5 minutes

Butter-glazed smoked chicken

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2–2.5 hours

Ingredients

1 whole free- range chicken (1.5–2 kg), spatchcocked
1 T olive oil
2 T coarse salt
1 T black pepper
2 t smoked paprika
2 t garlic powder
2 t onion powder
2 t brown sugar

For the butter glaze:

100 g unsalted butter
2 cloves garlic, minced
1 T honey
1 lemon, juiced
1 t fresh thyme and rosemary (or 2 g dried)

Method

1. Pat dry the chicken and rub with the olive oil. Mix the salt, pepper, paprika, garlic powder, onion powder and brown sugar. Coat the chicken inside and out with this mixture.

2. Preheat a smoker (or kettle braai with indirect heat) to 120–130°C. Place the chicken in the smoker breast side up, cover, and smoke for 1.5–2 hours until the thickest part reaches 70°C.

3. To make the glaze, melt the butter in a small saucepan. Stir in the garlic, honey, lemon juice, thyme and rosemary. Simmer gently for 2 minutes, then set aside.

4. Brush the chicken with the glaze, increase the smoker’s heat to 180°C and smoke for a further 20–30 minutes until the skin is golden and crisp and the internal temperature reaches 75°C.

5. Rest for 10 minutes before carving. Serve with extra glaze on the side.

Find more chicken recipes here

Videographer: Barry de Villiers

Photographer: Jan Ras

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Garganelli

Melting moments

Peanut butter-and-chocolate spider cookies

Upside-down honey-and-apple cake

Beer-and-boerie risotto

Muesli rusks

Fruit-and-nut tameletjie

Lemon posset with matzah brittle

Kosher potato bake for Passover

Hot cross bun French toast

Rhubarb-and-custard tart

Butter-glazed smoked chicken

Butter-glazed smoked chicken

Ingredients

Method