Crispy-skin Chicken

Serves 4

2 teaspoons Chinese five-spice powder
2 teaspoons salt
1 teaspoons ground cinnamon
2 x 700g spatchcocks, rinsed & dried
1 lemon, halved
2 L water
1 1/2 tablespoons Chinese five-spice powder, extra
1 1/2 tablespoons salt, extra
3 tablespoons honey
3 cups water, extra
oil for deep frying
lemon wedges, to serve

Combine the Chinese five-spice, salt & cinnamon & rub inside the cavities of the spatchcocks. Place a lemon half inside each cavity & tie the legs together with kitchen string. Place the spatchcocks in a large deep heatproof bowl.
Bring the water & half the extra Chinese five-spice & half the extra salt to the boil. Pour over the spatchcocks & allow to stand for 10 minutes.
Drain, then use tongs to place the spatchcocks on a baking rack in a baking dish.
Heat the honey & extra water, stirring, in a saucepan over medium heat until honey dissolves, then pour over the spatchcocks.
Place the spatchcocks in the fridge for 3 hours or until the skins are dry.
Remove the lemons from the cavities & cut the spatchcocks in half.
Fill a large deep saucepan or wok two-thirds full with oil & heat over medium heat. Carefully deep-fry the spatchcocks one half at a time for 8-10 minutes or until the skin is crispy & golden brown.
Serve with remaining combined Chinese five-spice & salt, lemon wedges, rice & jasmine tea (or a nice semillon).

Lemon Cake with Passionfruit Syrup

Serves 8-10

125g butter
1 cup caster sugar
2 eggs
1 cup sour cream
1/4 cup lemon juice
1 tablespoon finely grated lemon rind
2 1/2 cups self-raising flour
1/2 teaspoon baking powder

Passionfruit syrup
2/3 cup sugar
1 cup water
2/3 passionfruit pulp

Preheat oven to 180ºC.
Place the butter & caster sugar in the bowl of an electric mixer & beat until light & creamy.
Mix through the sour cream, lemon juice & rind, flour & baking powder.
Spoon the mixture into a 23cm round cake tin lined with non-stick baking paper. Bake for 40 minutes or until cooked when tested with a skewer.
To make the syrup, place the sugar, water & fruit in a saucepan. Cook over low heat, stirring until the sugar is dissolved, then increase the heat & boil the syrup for 4-5 minutes or until it thickens slightly.
Leave the cake in the tin for 5 minutes then place on a rack over a plate.
Pour half the hot syrup over the top. Allow to stand for 5 minutes then serve with the remaining syrup & thick cream or ice cream.