.
This charcoal grilled chicken is a summer Festival favourite at Pub in the Park, Savour Festival and Wilderness. A simple but delicious dish to cook over the BBQ or in the oven.
Garlic Butter Batch
Half a whole large garlic head
10g flat parsley leaves
100g salted butter, diced and slightly softened
Season with freshly ground black pepper and fresh lemon juice
Green Dressing Batch
Ingredients
250g Ginger, peeled and roughly chopped
250g Green chilli
250g Garlic
250g Soy
250g Soft Brown Sugar
Zest of 5 limes
Juice of 10 limes
One bunch of chopped coriander stalks
Green Chilli Slaw Batch
Ingredients
3 white cabbages sliced
2 fennel bulbs sliced
350g mayonnaise
Half a bunch of coriander leaves
Chicken
1 Spatchcock chicken
Garlic Butter
Green Dressing
To make the dressing blitz all the ingredients on a good mixer adding thr soy sauce gradually until well emulsified.
Green Chilli Slaw
Lightly salt the cabbage and let it sit for a while before mixing in the rest of the ingredients and season to taste.
Add the green dressing to the slaw.
Chicken
1. Get the butcher to Spatchcock your bird.
2. Roast the bird with garlic butter.
3. And serve with green slaw.
Golden batter, chunky chips, and all the right accompaniments, with something crisp on the side.
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A corner of Belgravia worth settling into.
The Alfred Tennyson, in the sunshine.
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An Endless Lunch, in the Leicestershire countryside.
Cubitt House joins Nevill Holt Festival for two Saturdays of proper feasting, generous glasses and a table worth staying at.
6th & 13th June
Save your seat now via the link in bio.
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A long weekend calls for simple pleasures.
A bit of sun and a seat to match.
The art of a good Bank Holiday, the Cubitt House way.
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We’re excited to be back on court at the @alfreddunhillpadelclassic.
A Mediterranean-inspired menu cooked over fire, from Grilled Prawns to Angus Prime Rib and seasonal plates, served by @Ben.Tish and the Cubitt House team.
All set against a day of great sport, in support of Laureus Sport for Good at The Hurlingham Club.
