Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

The summer weather has defiantly arrived and the sun seems to be at its hottest, ripening fruit and vegetables ready for harvest. As I mentioned last week, sometimes there is a glut of produce to use up or give away.

That's exactly what happened to me when an old friend dropped off a bag of fresh goodies from his garden. I accepted the gift; and not knowing just quite what to do with it all, or what was inside, left the bag sitting on the bench to carry on toiling away in the garden.

I ended up working long into the evening. So, at the end of the day, I needed something quick and easy. Remembering the bag of fresh goodies, I opened it up and emptied the contents – corn, ripe avocados, tomatoes and capsicums – all freshly picked and brimming with goodness.

The surprise element reminded me of years long ago when I entered culinary competitions, where you were given a box of mystery ingredients, knowing there was something like pork or venison inside.

You had a set time of about 45 minutes to create and serve four courses from as many of the ingredients in the box as you could.

The most creative and tasty dishes were literally invented on the spot, as you were marked on various skills and fundamentals of the profession, as well as presentation, flavour and use of the ingredients.

So about 40 minutes later, I was sitting down to this week's barbecue chicken and corn salsa – a gold medal performance.

Barbecue chicken and corn salsa

Gluten free

2-3 serves

Ingredients:

200g boneless, skinless chicken thighs

2 cloves garlic, chopped

2 Tbsp lime juice

2 Tbsp soya sauce

1 heaped Tbsp brown sugar

3 Tbsp barbecue sauce

1 capsicum, diced

2 large tomatoes, diced

2 corn cobs, cooked and dehusked

½ red onion, diced

2 avocados

¼ cup chopped chives

2-3 Tbsp olive oil, or avocado oil

Method

Place the chicken thighs in sealable plastic bag. Mix together garlic, lime juice, soya sauce, brown sugar and barbecue sauce and place in the plastic bag.

Smash down the thighs with the back of a fry pan to flatten slightly. This makes it easier to cook and infuses some flavour. Leave resting in the bag for a few moments while you prepare the salsa in a large bowl.

If you cut everything up so it's the same size, it looks better when mixed together. Add diced avocados last with the chives and just a hint of salt and pepper and a slash of olive oil.

Remove the chicken thighs from the liquid and barbecue. Once turned, baste with rest of the juices from the bag. When the thighs are cooked, serve alongside the salsa piled onto a plate. Serve with a crisp, hoppy-style pilsner.