Ideal for the BBQ season with flavoursome, Thai inspired flavours - chilli and coriander.
Ingredients
1 Lilydale Free Range Split Chicken (approx. 1.4kg)
6 cloves garlic, peeled
1 cup white vinegar
2 tsp salt
Coriander sprigs + extra, to serve
1/2 tsp coriander seed
1/2 tsp mustard seeds
1/2 tsp black peppercorns
6 baby carrots, trimmed, peeled and halved lengthways
6 radishes, trimmed, quartered
6 mini cucumbers, quartered lengthways
6 small hot red chillies
270gm soba noodles
Drizzle of sesame oil, to serve
Method
For the pickled vegetables, in a medium saucepan bring 2 cups water to the boil. Reduce water to a simmer and add the garlic. Cook for 5 minutes
Add the vinegar and salt, and return to the boil, stirring until salt dissolves. Remove from the heat
In a large clear jar (approximately 1L) or 2 smaller jars place a few sprigs of coriander. Add the coriander and mustard seeds and peppercorns
Using tongs, remove the garlic from the brine and place into the jar. Pack the jar tightly with the carrots, radishes, cucumbers and chillies
Bring the brine back to a boil, and pour over the vegetables to cover completely. Cool, then cover the jar and refrigerate until needed
Cook Lilydale Split Chicken as per pack instructions. Once cooked, set aside covered in foil for 10 minutes
Meanwhile prepare soba noodles according to pack instructions. Drain and drizzle noodles with a little sesame oil
Serve chicken with pickled vegetables and noodles and extra coriander sprigs
Tips & Hints
You can double the pickle recipe to make 2 large jars of pickled vegetables - they will be ready to eat after a few hours, and get better after a few days. The pickled vegetables will keep for about 3 months.
