Home / World News / Guest Chef: Patrick Savann, sous chef at Pan Pacific’s UMA, shares his Pollo Asado

Guest Chef: Patrick Savann, sous chef at Pan Pacific’s UMA, shares his Pollo Asado

Ingredients

25g cumin powder

45g ground black pepper

35g garlic

2g dried oregano

90g caster sugar

25g table salt

5g lime juice

270g white wine vinegar

500ml lager beer

175g gluten-free soy sauce

53g aji panca (or tomato and chilli paste)

32g aji amarillo (or habanero chilli)

11g aji mirasol (or yellow capsicum)

225g canola or vegetable oil

1 whole chicken (halved)

100g ricotta cheese

Charred Salsa

6 roma tomatoes

1 brown onion

1 red onion

4 garlic cloves

10g aji rocoto

10g aji panca

1 red chilli

20g coriander

1 lime juice and zest

10g salt

Chef Patrick Savann.
Camera IconChef Patrick Savann. Credit: Simon Santi/The West Australian

Method

Step 1 Blend pepper and spices.

Step 2 Combine sugar, salt, aji and liquids together. Add spice mix to liquids.

Step 3 Immerse and cover chicken in marinade and allow to marinate overnight, up to 48 hours in advance.

Step 4 Roast chicken at 180 degrees Celsius for 40-50 minutes.

Step 5 Allow to rest for 10 minutes.

Step 6 Baste with chicken marinade and finish in the oven at 200 degrees Celsius for 8 minutes.

Step 7 Serve with charred salsa and fresh ricotta cheese.

Charred Salsa

Step 1 Char onion, garlic, red chilli and tomatoes whole on the grill, turning occasionally until dark. The onion and tomato should be well blackened while the chilli and garlic should be blistered.

Step 2 Toast dried chillies, soak in 100ml hot water and allow them to soften.

Step 3 Peel the exterior skin of the onion and discard, adding the rest of the softened onion and ingredients to a blender.

Step 4 Blend everything in pulses until an even consistency is achieved. Season with salt to taste.

SERVES 2-3

Chef’s notes: The aji chilli pastes can be found at a store called The Spice Wagon in Morley.

STM Guest Chef. Chef Patrick Savann and his Pollo Asado served with charred salsa Simon Santi
Camera IconSTM Guest Chef. Chef Patrick Savann and his Pollo Asado served with charred salsa Simon Santi Credit: Simon Santi/The West Australian

About brandsauthority

Check Also

Kramaric double eliminates plucky Canada

Andrej Kramaric was on target twice as Croatia battled back from conceding an early goal …

%d bloggers like this: