00:05I'm Ibrahim Kassif. I oversee a few restaurants in Sydney and today we're
00:09making butterfly chicken on charcoal with a chimichurri sauce inspired by
00:13Kettle's Fire Master's barbecue chicken and chimichurri potato chips.
00:17These are definitely going on to our marinade. It's gonna help get that flame
00:20going on the barbecue. We've got friends and family coming over. Fire's been
00:23tempered for a good couple of hours now, so it's a great temperature to be
00:26cooking the birds. You know, for Turkish people, charcoal
00:28cooking is a really big part of their existence. Growing up, family barbecues,
00:32that smell of the fire, the togetherness, it's all nostalgia. You know, bringing
00:36people together for a slow long lunch, there's nothing better. While the chicken's doing its
00:40thing over the fire, that's a great time to make the chimichurri. I love this to
00:43complement the chicken. It's just so vibrant, it's fresh, it's zingy. It's a lot easier when
00:47other chefs do this for me. Delicious. So good. When you're cooking over coals,
00:53there's a bit of a misunderstanding where they just use it as a as a pure heat
00:56sauce. It's an ingredient. It's about that flavour that's permeating the bird.
01:00Okay, these are looking awesome. These look really good. Really crispy. They've got some
01:04really beautiful colour. Ready for our chimichurri. And you don't have to
01:08overthink a good hang. Fire, food and good company. That's what it's all about.
01:11So, let's go.
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