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Food

Lyndey Milan’s chipotle coffee chicken with corn and rainbow chard

Preparation time
10 minutes + 30 minutes marinating
Cooking time
30 Minutes
Serves
4

INGREDIENTS

4 chicken Maryland

4 corn cobs, husks removed

2 tbsp (40ml) extra virgin olive oil

250g rainbow chard or silverbeet,

roughly chopped

Marinade

¼ cup (60ml) cold strong brewed coffee

90g chipotle in adobo

1 tbsp mild chili powder (optional or more to taste)

2 tsp ground cumin

2 tsp dried oregano

2 tbsp (40ml) extra virgin olive oil

Salt and freshly ground black pepper

2 cloves garlic, finely chopped

 

METHOD

1. Combine marinade ingredients in an oven-proof dish. Add chicken, turn to coat and leave for 30 min or, covered, in the fridge for an hour or overnight.

2. Pre-heat oven to 200ºC (180ºC fan-forced).

3. Bake chicken skin side down for 15 minutes. Turn skin side up and return to oven, along with corn on a separate baking tray, drizzle with a little oil. Bake for another 15 minutes.

4. Meanwhile, heat remaining oil in a medium-large saucepan over medium-high heat. Add the rainbow chard stems for a minute or two, then the leaves. Toss to coat with oil, then cover with a lid and cook for a few minutes or until stems are just tender and leaves are wilted.

5. Divide chicken amongst four plates, top with pan juices and serve with corn and rainbow chard.

Food
Preparation time
10 minutes + 30 minutes marinating
Cooking time
30 Minutes
Serves
4

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Life
Poh Ling Yeow
Words by Jackie Macdonald on 8 May 2018
Last time we spoke to Poh Ling Yeow, she was on the verge of launching the second series of her television show, Poh & Co., and had just opened her café, Jamface. This time, we’re catching up with her to talk about her baking book, Poh Bakes 100 Greats.  TV presenter, cook, baker, author, artist, café owner – a better cover star for our diversity issue would have been tough to find!  Not many people know Poh as a baker, a point she makes in the introduction to her book. But, in actual fact, it was her first great cooking love. So, this book was a long time coming.  “I’m really excited about it because I feel like it’s a book I would have written first if I’d had my own way,” she explains. “But everyone knew me for my South-East Asian food, so I had to buy a bit of time and come out as a baker before I could effectively sell a book about baking!”  Poh ‘came out’ by opening Jamface, her café in Adelaide’s Central Market at the end of 2015. While Jamface offers other eats, the main attractions are Poh’s great passion – cakes and pastries made from scratch on site. 

I just don't think I"m out ot impress anyone anymore. I've shed all of that self-consciousness and I literaly cook food I would put on my table at home. 

- Poh Ling Yeow
  Childhood inspiration Poh’s love of baking started when she was a child, she explains. “I wasn’t allowed in the kitchen much as a kid, but baking was one thing I was allowed to do because my mum and great aunty Kim deemed it safe.” Poh’s mum, Christina, was also a great source of inspiration. “I grew up watching my mum bake madly all through my childhood,” she recalls.  For Christina, home economics was the highlight of her school days, and when they arrived in Australia, she took to baking with gusto.  One of the things Christina really instilled in her daughter is the power of persistence.  “If she doesn’t get something right,” Poh says, “she’ll just make it every day for five days in a row until she perfects it. I have definitely inherited that obsessiveness to get things right.” While many authentic Malaysian desserts are fried, steamed or frozen, baked treats are common too. One that Poh was particularly fond of growing up was pineapple tarts, the recipe for which features in her book.  “They’re a really popular little Malaysian snack with really short crust pastry and a super caramelised jam on top,” she describes.  Another of her childhood favourites in the book is coconut love letters. “They always remind me of Chinese New Year. They’re actually really easy to make, with a similar texture to tuille, but a lovely coconutty flavour,” Poh says.  The legend of these treats is that young Peranakan women, who weren’t allowed to meet their loves unattended, would write love letters, hide them inside folded biscuits, and throw them over the wall to their boyfriends. 
For more recipes and the full story with Poh, pickup a copy of Selector  from all good newsagents, subscribe or look inside your next Wine Selectors delivery.  OUT NOW: Poh bakes 100 Greats by Poh Ling Yeow, RRP $39.99.