Cider Can Chicken, Papa Sita’s Corn and Potato Salad


This recipe was from a short-lived contestant, Kevin Perry on the last Masterchef series. I think he was Canadian or at least North American as this has big North American flavours in it. The corn is sooo tasty and the potato salad is the best I have tried. Am pretty sure the meal would give you 3 days worth of calorie requirements but it IS tasty.

I do make my own mayonnaise even though it is really time-consuming and hard on the hands. My recipe is from another source (from Ottolenghi – the Cookbook) so I have put this one in here.

Cider Can Chicken

  • Zest of one lemon
  • 40g softened butter
  • 1.4-1.6kg free range chicken
  • 3 tablespoons coriander seeds
  • ½ red chilli, chopped
  • 3 cloves garlic
  • 1 large pinch salt
  • 1 cup maple syrup
  • ½ cup olive oil
  • Juice of half a lemon
  • 250ml apple or pear cider (the alcoholic kind)
  • 2 garlic cloves
  • ¼ lemon, sliced
  1. Preheat oven to 200°C.
  2. Combine lemon zest and butter. Carefully create a space between breast meat and skin and spread lemon butter over breast meat.
  3. For basting sauce, pound coriander seeds, chilli, garlic and salt into a paste in a mortar and pestle. Tip into a bowl and combine with maple syrup, oil and lemon juice.
  4. Place a clean empty can (from tinned tomatoes etc) in a large roasting dish and half fill with cider, garlic and lemon slices. Place chicken on top of can so it is standing up. Baste chicken with basting mixture using a pastry brush. Roast for 1 hour, basting every 10 minutes. Check chicken after 40 minutes but cook until juices run clear.
  5. Rest chicken for 10 minutes before serving. Cut into pieces and serve with potato salad, corn cobs and lime wedges on the side.

Ruth’s Mayonnaise

  • 1 free range egg
  • 3/4 tablespoon of Dijon mustard
  • 2 teaspoons of caster sugar
  • 1/2 teaspoon of salt
  • 3 garlic cloves, peeled
  • 2 tablespoons of cider vinegar
  • 500ml sunflower oil (never use olive oil!! its too rich and from experience it makes an awful mayonnaise)
  • 15g fresh coriander – leaves and stalks
  1. Put the egg, mustard, sugar, salt, garlic and vinegar in large mixing bowl. Process a little with a stick blender
  2. Now start trickling the oil in. Keep the machine working as you pour in a very light stream until all the oil is fully incorporated. Note: this takes me about 20 minutes and leaves my hand cramped! Also leaves oil splatters all over so put an apron on and don’t leave anything out you don’t want oil on.
  3. Now add the coriander and continue processing until is all chopped up and properly mixed in.
  4. Put 1 cup aside for the potato salad and a little more to put on the corn cobs.
  5. Transfer remaining mayonnaise to a clean jar and chill. Will keep for up to 2 weeks.
Potato salad
  • 6 medium red potatoes, 4cm dice
  • 3 thin slices pancetta, diced
  • 1 cup mayonnaise
  • Corn kernels from one cob of cooked corn
  • 4 tablespoons chopped mint
  • 1 large pinch salt
  • 1 tablespoon crushed black pepper
  1. Place potatoes in a saucepan, cover with cold water, bring to the boil then simmer until just tender. Drain and cool until required.
  2. Fry pancetta until crisp, drain on paper towel.
  3. To assemble, break up pancetta and toss with potatoes, mayonnaise, corn kernels and mint, season to taste.
Papa sita’s corn cob
  • 50g butter
  • 1 teaspoon cayenne pepper
  • 3 cobs corn
  • 2 tablespoons mayonnaise
  • 2 cups finely shredded parmesan or pecorino
  • Lime wedges, to serve
  1. Melt butter and stir in cayenne.
  2. Heat grill pan to high heat, place corn cobs on grill pan and grill all over until tender and grill marks appear. Baste with butter as you go. N.B. This produces a very strong smoke that catches your throat so either cook outside on a bbq or put extractor fan on high if cooking inside.
  3. Reserve one corn cob for potato salad.
  4. Brush slightly cooled corn with mayonnaise and coat in parmesan, patting on to stick. Skewer one end for easier handling.
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