Alfred Lee | Executive Chef, Suntec Singapore Convention & Exhibition Centre
This is a great Mediterranean-inspired recipe for the grill or a barbecue. The natural sweetness of California Raisins provides the ideal balance for the acidity and brininess of tomatoes, capers and olives, leaving guests craving for more of this mouthwatering dish.
GRILLED CHICKEN LEG
4 pcs chicken leg (160g each)
20 ml herb oil
pinch of salt and pepper
HERB OIL
1 spring lemon thyme
1 clove garlic
20 ml olive oil
CALIFORNIA RAISIN SICILIAN SAUCE
50 g California Natural Raisins
2 cloves garlic, chopped
40 g shallots, chopped
150 g butter
60 g sundried tomatoe
60 g kalamata olives
60 g capers
60 g pine nuts, roasted
10 g salted lemon skin, julienned
100 ml white wine
50 ml chicken stock
10 g parsley
salt and pepper, to taste
MASHED SWEET POTATO
120 g sweet potatoes
30 ml fresh milk
40 g unsalted butter
SALTED LEMON SKIN (prepare 3 months ahead)
4 lemons
1000 g rock salt
17 g sea salt
10 g sugar
SAUTÉED VEGETABLES
40 g baby carrots
40 g baby turnip
4 pcs asparagus (10g each)