Brought you by QT Gold Coast’s Executive Chef Greg Benney.

words by larissa klerck

Okay so it’s Easter time and the pressure of “bring a plate” is on. Whilst the team at Favourites have convinced you that a box of chocolates is enough, it’s not. So get a little creative in the kitchen and surprise your friends and family this Easter break!

We’ve persuaded Chef Greg of QTGC to give us 3 of his most popular “entertaining” dishes to share with you, our beloved QT lifers.

So whether it’s a Good Friday BBQ or Easter Sunday brunch, these dishes are bound to please the palates of even the pickiest eaters! Best of all, they’re quick, easy and require minimal ingredients.

Starter or Share Plate
Drunken Prawns
A crowd favourite and an excellent option for the non-red-meat eaters on Good Friday.

Ingredients:

  • 3kg Medium sized green King Prawns (heads off and peeled)
  • 200ml Tequila of your choice (this is getting good…)
  • Splash of white wine
  • 2 Tablespoons freshly chopped garlic
  • 2 Whole limes
  • 1 Teaspoon paprika
  • ½ Teaspoon cayenne pepper
  • Pinch of sea salt

Method:
Mix all ingredients together. Marinate prawns overnight.
In a hot pan, sear the marinated prawns. Add a splash of tequila and white wine. Cook prawns half way then add to a casserole pan with a knob of butter. Cover and roast in an oven at 180 degrees fan forced until cooked completely. Garnish with coriander.

#YAS

Main
Guanjo Marinated Chicken Breast
This dish is widely loved and praised across the QTGC community! It can be created as a main dish served with vegetables or salad or you can use the chicken for taco fillings, yum!

Ingredients:

  • 5kg Chicken breast, skin on
  • 4 Garlic cloves
  • 1 Tablespoon dried oregano
  • 1 Teaspoons cumin, toasted and ground
  • 6 Guanjo chillies, seeds removed
  • 2 Teaspoons lemon zest
  • ¼ Brown onion
  • Splash of olive oil

Method:
Combine all ingredients until smooth then rub it into the chicken breast. Marinate chicken overnight.
Grill chicken on both sides until evenly coloured.

If you are doing this dish as a main:
Souvee the chicken breast (steam bake at 72 degrees for 1.5 hours)

If you are doing this dish for taco fillings:
Put chicken breast in oven and steam bake at 180 degrees for 20-25 mins
Once cooked, pull the chicken and pour remaining juices back through pulled chicken mix.

Salad
Potato Salad a la Ben
This kick-ass potato salad is a perfect match to any meat or fish dish and will ensure you get your daily carb load in!

Ingredients:

  • 12 Large potatoes (peeled and diced large)
  • 1kg Bacon (diced small)
  • 2 Brown onions (diced small)
  • ¼ Green Cabbage (shredded)
  • 1 Leek (diced)
  • 10 Garlic cloves (finely chopped)
  • 100g Butter
  • 1 Cup seeded mustard
  • ½ Cup Dijon mustard
  • ¼ Cup curry powder
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

Method:
Preheat oven to 175 degrees.
In a large roasting pan, place the butter, leek, onion, bacon, garlic and cabbage. Roast until vegetables are translucent.
Remove from oven and let cool at room temperature.
In a second roasting pan, place the potatoes that have been tossed in the oil, seeded mustard, Dijon mustard and curry powder. Roast this pan until the potatoes are cooked through and tender. Remove from the oven and cool at room temperature.
Mix all ingredients together and season with salt and pepper to taste.

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