Ingredients ✍️

• 2 rotisserie chickens, skin-on

• ½ cup sea salt flakes

Method ✍️

1. Remove the skin from the rotisserie chickens, keeping the flaps of skin as large as possible, with as little meat and fat attached.

2. Set-up an air fryer for cooking at 180°C for approx. 6 minutes. Without overlapping, place your chicken skin pieces in the air fryer and cook until crispy and crunchy.

3. In a mortar-and-pestle, crush together the sea salt flakes and the air-fried chicken skin until it becomes more flake than paste.

4. Serve with chips and gravy, your rotisserie chicken meat and gravy, or something else entirely!

tastyoz

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Ingredients ✍️

• Sourdough, toasted 

• 250g cream cheese

• ¼ cup sour cream

• 2 tbsp vegemite

• 1 avocado

• Salt, to taste

• Pepper, to taste

Method ✍️

1. To a mixing bowl add the cream cheese, sour cream, and vegemite. Then, using a hand mixer, beat on high until light and fluffy.

2. To another mixing bowl, add the avocado, salt and pepper, then mash well until it forms a smooth consistency.

3. To a slice of toast add spoonfuls of whipped vegemite, and avocado alternating between the two to create a two tone effect. Enjoy!

✨ Makes 4 ✨

Ingredients ✍️

For the taco:

• 2 cups mozzarella cheese

For the filling:

• 1 cup guacamole

• 400g corn kernels

• 1 punnet cherry tomatoes, sliced

• 2 tbsp chopped coriander

• ¼ tsp salt

• ¼ tsp pepper

• 1 lime, juiced

• 2 chorizo, sliced

• 2 tbsp chilli sauce

• Coriander leaves, to garnish

Method ✍️

1. Preheat oven to 180°C.

2. Place 4 piles of the cheese onto two lined baking trays.

3. Bake cheese for 8-12 minutes or until dark golden brown.

4. Balance a rolling pin in between two cans.

5. Lift up the warm cheese taco and place onto the rolling pin, to shape into a taco.

6. Repeat with remaining tacos.

7. To make the salsa, combine the corn, tomatoes, chopped coriander, salt, pepper and lime juice.

8. Pan fry the chorizo until golden brown.

9. To assemble the tacos, spoon in some guacamole, add the salsa, top with the chorizo slices, drizzle with chilli sauce and garnish with coriander.

tastyoz

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Don't Wash The Chicken

Despite popular belief, rinsing your raw chicken can do more harm than good — it has the potential to spread germs all over your sink.

If you cook the meat to the proper temperature (75°C), any harmful bacteria will be killed anyway. No rinsing required!

Dry The Chicken Well

Any excess moisture creates steam, which actually makes your chicken drier.

To prevent this, pat the outside dry with paper towels. Then, grab a few more and stick them inside the cavity. It might feel weird, but this step is key to getting perfectly roasted, crispy chicken!

Season Inside And Out

Sprinkle kosher salt and ground pepper generously inside the chicken cavity and all over the outside. Skip pouring straight from the container. Instead, use your hands to evenly coat the chicken.

The salt inside the cavity gets absorbed from within, making the whole chicken flavourful.

Dry Brine For 8 Hours

Transfer your chicken to a baking dish and let it rest in the fridge for at least 8 hours.

This gives the salt time to work its magic as a dry brine, drawing out even more surface moisture, hence tenderising the meat and helping the skin turn extra crispy.

Use Room-Temp Chicken

Always let your chicken come to room temperature before roasting. Take it out of the fridge at least 45 minutes before cooking.

If it’s still cold when it goes in the oven, the cooking time will be longer, and the chicken won’t be as tender.

Use A Baking Rack

A rack is the best way to roast a chicken, as it elevates the meat above the pan, allowing excess juices to collect below. This also lets heat fully circulate, ensuring an even cook. Roast breast side up for crispier skin.

Don’t have a rack? Simply cover the tray with hearty vegetables.

Rest For 20 Minutes

After roasting at 230°C for 1 hour, or until a meat thermometer inserted reads 75°C, remove from the oven and rest for at least 20 minutes.

This allows the juices to redistribute, keeping the meat moist and flavourful when you carve it.