Recipe 13 ➺ Brendan Wessels
Chakalaka Chicken
Brendan Wessels is an innovative chef who is passionate about improving the hospitality industry and changing the often-toxic environment within restaurants. Wessels was born in South Africa and, prior to moving to Australia, worked at several world-class establishments around the globe. He has cooked for the likes of Hollywood stars Brad Pitt and Angelina Jolie, David and Victoria Beckham and rock icon Billy Idol. Previously Wessels opened and operated the d’Arenberg Cube, and now takes the lead as the Executive Chef of Aurora Restaurant at Light ADL where his focus is on training and mentoring the next generation of chefs in what he describes as an incubator of
quality skills and attitudes.
quality skills and attitudes.
INGREDIENTS & METHOD
TIMING
20mins prep time, plus marinating (24hrs)
45mins cooking time (approximately)
Serves 4
INGREDIENTS
Small Brown Onion
1 Medium Jalapeño
1 tsp Rajah Curry Powder
1/2 Red Capsicum
1/2 Yellow Capsicum
2 Large Carrots
2 Cups Green Cabbage
2 tsp White Vinegar
1/2 Tomato
1/2 Cup Baked Beans
1 Whole Chicken (Butterflied)
20mins prep time, plus marinating (24hrs)
45mins cooking time (approximately)
Serves 4
INGREDIENTS
Small Brown Onion
1 Medium Jalapeño
1 tsp Rajah Curry Powder
1/2 Red Capsicum
1/2 Yellow Capsicum
2 Large Carrots
2 Cups Green Cabbage
2 tsp White Vinegar
1/2 Tomato
1/2 Cup Baked Beans
1 Whole Chicken (Butterflied)
METHOD
Chakalaka
Firstly, peel the carrots and onion and set aside. Deseed the capsicum and wash together with the tomatoes. Peel the cabbage leaves apart, and wash carefully to remove any dirt. Finely chop the Jalapeños chilli’s and set aside. Once all vegetables are prepped and washed, slice very thinly into long strips. If you have a food processor, you can use the ‘jullienne’ attachment. Keep all the vegetables separate. In a large, hot saucepan, add the vegetable oil. Season with salt and sweat off onions until translucent. Add the curry powder and cook for 4 minutes, add the tomatoes and cook out for additional 5 minutes. Add remaining vegetables and baked beans and cook out until softened. Season with vinegar and white pepper. Adjust salt as required. We allow our Chakalaka to sit for a few weeks first to develop flavour and mature, then blend it to a puree to baste the Chicken with on the braai.
Chicken
Marinade the whole chicken with the Chakalaka for at least 24 hours before use. Try to purchase a chicken that has already been butterflied down the centre. If this is not available, using a sharp pair of scissors, cut the whole chicken straight down the back, cutting either side of the spinal column. ‘Score’ the legs by cutting deep incisions into the meat. Vigorously rub the Chakalaka into the whole chicken, finishing with a thick layer of marinade throughout. Once it has marinated for the required time, cook over medium coals for at least twenty minutes until juices run clear, turning regularly. If you have one, an internal probe thermometer can be used to check the meat is at 72º. Serve with fresh curry leaves and lemon.
Chakalaka
Firstly, peel the carrots and onion and set aside. Deseed the capsicum and wash together with the tomatoes. Peel the cabbage leaves apart, and wash carefully to remove any dirt. Finely chop the Jalapeños chilli’s and set aside. Once all vegetables are prepped and washed, slice very thinly into long strips. If you have a food processor, you can use the ‘jullienne’ attachment. Keep all the vegetables separate. In a large, hot saucepan, add the vegetable oil. Season with salt and sweat off onions until translucent. Add the curry powder and cook for 4 minutes, add the tomatoes and cook out for additional 5 minutes. Add remaining vegetables and baked beans and cook out until softened. Season with vinegar and white pepper. Adjust salt as required. We allow our Chakalaka to sit for a few weeks first to develop flavour and mature, then blend it to a puree to baste the Chicken with on the braai.
Chicken
Marinade the whole chicken with the Chakalaka for at least 24 hours before use. Try to purchase a chicken that has already been butterflied down the centre. If this is not available, using a sharp pair of scissors, cut the whole chicken straight down the back, cutting either side of the spinal column. ‘Score’ the legs by cutting deep incisions into the meat. Vigorously rub the Chakalaka into the whole chicken, finishing with a thick layer of marinade throughout. Once it has marinated for the required time, cook over medium coals for at least twenty minutes until juices run clear, turning regularly. If you have one, an internal probe thermometer can be used to check the meat is at 72º. Serve with fresh curry leaves and lemon.