Recipe Information
Servings: 4
Cook Time: 50 minutes
Ingredients
Golden Pepper Drumsticks
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1kg (2.2 lbs) Chicken drumsticks
- 2 tsp black peppercorns
- 2 tsp szechuan peppercorns
- 2 tsp ground turmeric
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2 tsp ground cilantro
- 2 tsp ground cumin
- 2 tsp sea salt
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2 tbs Extra virgin olive oil
Charred Cos Blue Cheese Salad
- 2 heads Cos lettuce, sliced in half lengthways, keeping the core intact
- 3/4 cup sour cream
- 1/3 cup mayonnaise
- 2 tbsp buttermilk
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2 tbsp cup White Balsamic
- 1/4 to 1/3 cup blue cheese, finely crumbled (replace with parmesan if you prefer)
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
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4 stems scallions, finely chopped
- Pinch red chilli flakes
- 1/4 cup finely chopped roasted, salted peanuts
Directions
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Preheat the FORCE™ Grill to medium-high.
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Grind the peppercorns in a mortar and pestle or electric spice grinder. Tip into a bowl with the turmeric, cilantro, cumin, salt and olive oil and mix to combine. Coat the chicken drumsticks in this mixture, massaging into the skin.
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Place the drumsticks onto the preheated Grill and cook for 20-30 minutes, pending on the size of the drumsticks, turning regularly, until golden brown and the drumsticks are cooked through.
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While the chicken is cooking, make the blue cheese dressing for Charred Cos Salad.
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Add the sour cream, mayonnaise, buttermilk, white balsamic, blue cheese, salt and pepper into a bowl and mix to combine. Place in the fridge to keep cool until ready to serve.
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Remove the chicken drumsticks from the Grill and set aside for serving. Drizzle some olive oil over the Cos halves, then place directly onto the FORCE™ grill plate, cut side down. Grill for 2-3 minutes until lightly wilted and charred on the cut side. Place onto a serving dish. Spoon over the Blue Cheese sauce and sprinkle over the scallions, chilli flakes and peanuts.
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Serve the Golden Pepper Drumsticks with the Charred Cos Blue Cheese Salad, using any leftover Blue Cheese Dressing as a sauce for the drumsticks also.