Chicken from the BBQ? Yes definitely! Niels Runderkamp has written this recipe for you, for two chickens from the barbecue. The chicken is accompanied by a hussar salad with lamb and potatoes from the island.

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Ingredients for 3 - 4 persons

• 2 whole free-range chickens
• 2 bottles of Strandstruner beer from Tesselaar Family Brewery

Spice blend

• 2 tablespoons cajun
• 1 tablespoon paprika powder
• Half a tablespoon of chilli powder
• 1 tablespoon onion powder
• Half a tablespoon of garlic powder
• 1 tablespoon pepper
• 1 tablespoon salt

Texel herring salad

• 1 kilo pre-cooked Texel potatoes
• 2 fresh apples
• 3 large gherkins
• 1 onion
• 2 tablespoons white wine vinegar
• Pepper and salt
• 1 tsp paprika powder
• 1 pinch chilli powder
• 2 tablespoons coarse Zaanish mustard
• 400 grams of creamy Zaanish mayonnaise 
• 350 grams of diced Texel lamb ham
• 300 grams peas

Spicy sauce

• 250 g breakfast bacon
• 1 onion
• 4 red peppers
• 1 teaspoon chilli powder
• 2 teaspoon paprika powder
• 1 quarter bottle of honey
• 150 ml balsamic vinegar
• 250 g soft sugar
• 300 ml apple juice

Garnish

• 2 sliced eggs
• 1 red onion in rings
• Zaanish mayonnaise
• Rocket mix
• Texel lamb ham in thin slices
• Chili powder

Method

Start with the spice blend. Mix all the spices together and rub the chicken with it. Save the spices that remain. Put the whole chicken on a can of beer (or use a special pan for this) and leave the chicken on the barbecue for 45 minutes to an hour. When your chicken is cooked you can serve it as you like.

For the Texel hussar salad, boil the potatoes with some salt for 15 minutes until al dente. Let the potatoes cool and cut into small square cubes, season with salt and pepper. Next, cut the gherkin into small cubes and save some acid. Also cut the apple into small cubes and add the remaining pickle acid to the apple. Leave this for a while, this will stop the apple from discolouring.

Drain the apple and squeeze the last bit of acid from the apple and add to the potato. Cut the onion into small cubes and add to the mixture. Season all the chopped items with the rest of the ingredients and gently stir everything together. Divide among four plates and garnish with egg, onion, mayonnaise, rocket, ham and a little chilli powder. Tip: serve with warm fried baguette.

For the spicy sauce, take a large cast-iron pan and fry the bacon and onion in it. Use a little olive oil if necessary. Cut the chillies into rings and add. Add all the remaining ingredients for the spicy sauce and cook until a thick sauce forms.

Serve the chicken, Texel hussar salad and spicy sauce together.

Enjoy your meal!

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