Serves 4
INGREDIENTS
BBQ Chicken
1 clove garlic, crushed
1 fl oz (30 ml) olive oil
1 lemon, zest and juice
4 deboned chicken thigh fillets
DRESSING
1 lemon, zest and juice
1 teaspoon tahini paste
2 fl oz (60 ml) olive oil
SALAD
2 bunches flat-leaf parsley, leaves picked and
washed, finely chopped
1 bunch fresh mint, leaves picked and washed,
finely chopped
1 red onion, finely diced
sea salt and pepper
1/2 teaspoon sumac (middle eastern spice)
1 medium-sized lebanese cucumber (1/4 in/1 cm
dice with skin on)
9 oz (250 g) cooked red quinoa
1/2 cup natural yoghurt
METHOD
1 Marinate the Chicken by mixing together the garlic, olive oil and lemon zest and juice and brushing it onto the chicken thighs. Leave the chicken to marinate for 2 hours.
2 In a small bowl, whisk together the dressing ingredients.
3 Place the chicken thighs onto a hot barbecue or grill plate and cook for approximately 3-4 minutes each side until cooked through. Remove and allow to rest for a few minutes
4 In a large serving bowl, combine the parsley, mint and diced red onion. Season with sea salt, pepper and the sumac.
5 Carefully mix the cucumber and cooked red quinoa through the salad, dressing it as you go.
6 To serve shred the chicken and place onto the plates. Add a large spoonful of salad and drizzle with a little natural yoghurt.
Brushstrokes, a Food for Thought event
Brushstrokes is the National Stroke Foundation’s premium fundraising event, taking place on Wednesday 10th September 2014 at Sydney’s Doltone House, Pyrmont. As a Food for Thought Event, Brushstrokes will partner with a selection of Sydney’s best chefs inviting them to prepare their signature dish to be showcased as part of the night’s ‘share plate’ menu. Chefs set to create on this exciting night include: Michael Moore (O Bar and Dining), Richard Ptacnik (Otto), Simon Johnson, Scott Pickett (Estelle) and Joe Grbac (Saint Crispin).
The evening will also feature a carefully curated collection of stunning artworks by upcoming and established Australian artists. No auction. Just artwork.
Date: Wednesday 10 September 2014.
Time: 6:30pm for 7pm start.
Place: Doltone House, Sydney
Dress: Cocktail.
Cost: $250 per person, $2000 for 8, or $4000 for 16
Book: www.trybooking.com/FEYM
Not able to attend the event? You can follow the night @ #brushstrokes and #fightstroke
Michael Moore is a celebrity chef, author, stroke survivor and advocate of The National Stroke Foundation. While out to lunch with family one day in late 2009, Michael, diagnosed as a diabetic ten years prior, suffered a major stroke that nearly claimed his life.Michael considers himself very lucky to have survived his stroke and takes time out of his globetrotting schedule as a celebrity chef and author to support the work of the National Stroke Foundation. Michael will be teaming up with six other chefs at the National Stroke Foundation’s fundraising event, Brushstroke (10 September) to create a feast for the senses.
