Your Super Guide to a Spring Long Lunch

Superette x Cote.

Welcome to the Superette Spring Long Lunch! We do enjoy a spot of wining and dining here at Superette and while we may not be able to do that at our favourite restaurants within the current restrictions, we can still create our own version at home with our bubble and a friend or two via zoom.

The team at Cote have spoilt us yet again with a fresh and delicious feast to put a spring in your step. Discover our long lunch menu below and everything you might need. Press play on your fave playlist, pop on your favourite outfit and pick a few (or all) of the recipes below to recreate this in your own home for the ultimate Spring Long Lunch… It’s the best mood booster.

On the menu:


SPRING MARGARITA – INGREDIENTS

  • 60ml 1800 Coconut Tequila
  • 30ml Cointreau
  • 120ml of freshly squeezed grapefruit juice
  • As much or as little freshly sliced jalapeno as your heart desires
  • Brown sugar crystals to rim

SPRING MARGARITA – METHOD

  1. In a shaker add all of the liquid and sliced jalapeno, shake well.
  2. Rim your glass with the brown sugar and fill glass with ice.
  3. Pour the shaken mixture over the ice and enjoy!

MAIN & SIDES – INGREDIENTS

  • Organic whole chicken
  • Bag of lemons
  • Bunch of fresh sage
  • Four sauceman chicken rub (farro, new world or online)
  • Four sauceman chicken gravy (farro, new world or online)
  • Box of gourmet baby potatoes
  • An assortment of your fave green herbs
  • Mayonaise
  • Capers
  • 1-2 bags of baby rocket
  • 1 green pear
  • Parmesan cheese
  • ½ c toasted walnuts
  • ½ c sliced dried dates
  • Balsamic vinegar
  • Whole grain mustard
  • Olive oil
  • Pure maple syrup
  • Dukkah spice
  • Heirloom baby carrots

MAIN & SIDES – METHOD

  1. Turn oven to 190 bake, clean and towel off your chicken. Stuff the chicken caverty with half sliced lemons and fresh sage leaves until it is completely stuffed (the lemons will steam & add loads of moisture and fragrance). Rub the outter of the chicken with olive oil & a good dousing of the chicken rub, massage this in well. Transfer to a raosting dish and put in the oven to roast.
  2. Toss the washed baby potatoes in olive oil and salt and pepper, make sure they are all similar in size – cut the bigger ones in half or quarters if needed and place in the oven on a roasting tray for 40 mins or until nicely golden and roasted.
  3. While the potatoes are roasting place all your washed and roughtly torn leaves into a blender (nutro bullet or stick blender) along with ½ cup mayo, s & p and the juice of 1 lemon, blitz until well combined, it will be a beautiful soft green colour. This dressing is to be tossed through the potatos at the time of serving.
  4. Clean & prep your baby carrots, cutting off any green tips as these tend to burn. In a bowl toss them with olive oil, a good douse of maple syrup and dukkah, salt & pepper. Transfer to a baking tray. These can go in the oven once the potatoes are done and should only need 20 mins or until the look deliciously roasted and caramelised.
  5. To check you chicken is cooked pearce the skin in between the leg and the body and make sure the juices run clear. Or if you have a meat thermometer the centre of the breast meat should be 65-70 degrees.
  6. For the salad dressing combine equal parts olive oil, balsamic vinegar & lemon jiuce. Add a large tablespoon of whole grain mustard, salt & pepper. Stir or shake until well combined.
  7. Slice the pear as thinly as you can, and the dates into ¼’s. Now the best way to make a good salad is layers! Begin with a base of the baby rocket, then lay on pear, shaved parmesan, dates & walnuts with a splash of dressing. Repeat this over & over until you have a large beautiful salad. Dress with more parmsan on the top & extra dressing on the table for guests.
  8. Gravy – follow the instructions on the back of the four sauceman chicken gravy for a delicious gravy to drizzle (or drown) your chicken in.
  9. Once all of the elemants of the meal are ready, assemble them on serving dishes in the middle of your table for everyone to graze on and enjoy – the leftovers will be a hit the next day too.

Notes:

  • Four sauceman rubs & sauces are a small local business, their products can be bought from farro, new world or directly online.
  • To stop the chicken breasts from drying out you can cover the top of the chicken with foil to keep the moisture in and remove to brown the skin
  • The salad dressing can be made in bulk and stored in a jar in the fridge as a go to for week night dinners
  • To make the potatoes extra fluffy you can par boil them for 10 mins before tansferring to the oven.
  • You can also fry some capers on olive oil and make them crispy to go on top of the potatoes – divine!

LEMON OLIVE OIL CAKE – INGREDIENTS

  • Zest of 1 Lemon
  • Juice of 1 lemon
  • 3 Eggs
  • 1 cup Almond flour
  •  3 tsp Baking powder
  • 1 cup Gluten free flour
  • 1 Pinch Salt
  • 3/4 cup Sugar
  • 3/4 cup Olive oil

LEMON OLIVE OIL CAKE – METHOD

  1. Preheat the oven to 180. Cut a piece of parchment paper to place on the bottom of the pan and then lightly grease the paper and tin.
  2. Measure out and mix together the flours, baking powder and salt and sift together really well in a medium bowl so all the dry ingredients are well-combined.
  3. Zest and then juice the lemon, set aside the juice in a small bowl.
  4. In a large bowl, beat the eggs and sugar together with a mixing stand or hand mixer until pale yellow and frothy.
  5. Add olive oil, lemon juice and zest to the egg mixture and combine by hand (you don’t want to over-mix).
  6. Fold the flour mixture into the wet ingredients and mix by hand until just combined. Pour batter into the greased round baking tin and bake at 180 for 45-50 minutes, or until a toothpick comes out clean from the centre of the cake.
  7. Let the cake cool and shift over icing sugar and garnish with extra lemon zest and a sprig of rosemary. Serve with a spoonful of greek or coconut yoghurt.

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