Celebrity chef, Anthony Hoy Fong, is visiting from New York and comes to the Whānau Living kāuta to cook a family meal – Hawaiian Barbecued Whole Chicken and Mexican Street Corn

GRILLED MEXICAN STREET CORN by Anthony Hoy Fong

Yield: Serves 4 – Time: 30 mins

4-6 medium ears of corn, in husk

½ cup mayonnaise

½ cup sour cream

½ teaspoon chili powder

½ cup finely grated Parmesan cheese

2 limes, quartered

¼ cup chopped coriander

Heat BBQ to medium-high and wipe grates down with an oil blotted paper towel to clean and create a non-stick surface.  Peel back husks of corn and remove silk threads.  Tie husks into a knot to use as a “handle” to hold corn.

Place cobs of corn along edge of BBQ so the corn chars but the husk remain off the heat.  Turn and cook about 3-4 minutes on each side until corn is well charred.  Grill wedges of lime until marked.

In a small mixing bowl combine sour cream and mayo.  Stir together.  Once corn is well charred all over remove from BBQ and brush cobs with mixture.  Sprinkle all over with chilli powder, then place on a platter.  Sprinkle with cheese, squeeze on lime then finish with chopped coriander.


HAWAIIAN BBQ CHICKEN
 by Anthony Hoy Fong 

Yield: serves 4 – Time: 1 hour

1 size 14 free range chicken

3 tablespoons smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

Canola oil, for cooking on BBQ

 

Pineapple BBQ Sauce:

2 teaspoon canola oil

1 slice bacon

5-6 sprigs fresh thyme

1 clove garlic

¼ cup finely diced onion

¼ cup crushed pineapple

2 cup tomato sauce

½ cup brown sugar

1 tablespoon red wine vinegar

1 tablespoon dry mustard

1 tablespoon smoked paprika

Prepare chicken: Pat chicken dry with paper towel then place spine side up on a cutting board.  Use kitchen shears to remove back bone and discard.  Turn chicken over and open flat onto board, pressing down firmly on top of breast to split bone so chicken lays flat and is butter-flied.  Mix paprika, cumin, garlic powder, salt and pepper together in a small bowl.  Sprinkle all over both sides of chicken so it is evenly covered.

Cook chicken: Heat a BBQ to medium and wipe down with oil to clean and create a non-stick surface.  Place chicken skin side down across grates of BBQ and sear for 5-7 minutes.  Turn chicken 45 degrees to create criss-cross marks and cook a further 5-7 minutes.   Using tongs, turn chicken over and cooked for 10-15 minutes more.  If you have a BBQ with a lid, close lid and reduce heat on BBQ to low (or transfer chicken to a roasting pan and cook in over for 20 minutes until juices run clear.

While chicken cooks, prepare BBQ sauce: Place thyme sprigs on top of bacon slice and roll up.  Secure tightly with kitchen string.  In a saucepan over medium heat add oil and cook bacon wrapped thyme fro 3-5 minutes to render fat and flavor.  Add onion and cook until translucent.  Add tomato sauce and remaining ingredients.  Stir with a whisk and bring to a simmer.  Cook for 3-5 minutes then shut off heat and allow to cool slightly.   Brush on chicken during last 5 minutes of cooking.  Serve on side with chicken.

FURTHER INFORMATION:

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