Here at NEST HQ, cooking and food preparation is a part of our daily office life. Whether it’s the snacks we keep on-deck or the creative breakfasts and lunches many of us prepare from scratch, meal time is highly revered. Our love of food also coincides with the artists we love and share, as most of them are small-time chefs themselves. NHQ’s latest effort to showcase artistry in its many forms is by way of an artist-driven virtual cookbook. With this project, we aim to shed light on some of our favorite musicians and what they love to cook when hitting the kitchen. We’ve also asked them to include musical pairings — what they like to listen to while cooking and eating, and with what songs their selected recipes are best complemented.
Icarus are one of the greatest low key house groups coming up as of late. That isn’t hyperbole, either. From “Home” and “Ride This Train” to their many remixes and more recent works, each release is an absolute and undeniable smash. They have this insane catchiness that belongs on mainstream radio as much as it does at an underground event. Compromised of Tom & Ian, the Bristolian duo have been a NEST favorite for a hot minute.
Speaking of hot minutes, Ian’s West Country Cider Can Chicken recipe takes around 80 minutes to prepare and absolutely destroys any other rotisserie or roasted chicken clean outta the water. Maybe it’s the spices, maybe it’s the cider. Perhaps it’s the delightful tangy spice of the barbecue sauce and chili at the end. Either way, this meal was much harder to put down that it was to make. “This is my twist on a legendary dish; beer can chicken,” Ian writes. “My hometown, Bristol (UK), is synonymous with Cider so it felt only right to adapt this dish into the ‘West Country’ version!” This wacky dish is one of Ian’s favorites, and his own twist gives it an addictive edge that keeps you coming back even after you’re full (much like their music).
Get grinding and hit play on that preparation album.
“I loved this album when it came out in 2011 and it still sounds as exciting to me today as it did back then. So many bangers on it, it always puts me in a good mood!”
Icarus’ West Country Cider Can Chicken (80 minutes)
1 Whole free-range chicken
1 Can of cider (preferably West Country!)
2 tbsp Barbecue sauce
1 Fresh red chilli
1 Bunch of spring onions
½ Bunch of fresh coriander
FOR THE RUB:
1 Heaped tbsp smoked paprika
1 Heaped tbsp coriander seeds
1 tsp cumin seeds
1 tsp chilli flakes
1 Heaped tsp sea salt
1 Heaped tsp freshly ground black pepper
1 Heaped tbsp Demerara sugar
Prep Directions (see photo gallery below)
1. Preheat the oven to 200ºC/400ºF.
2. Bash the rub ingredients to a fine powder in a pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage the seasoning all over the bird, making sure to cover all of the skin.
3. Crack open the cider and pour out around two-thirds of it (ideally into a glass to drink), then carefully lower the chicken cavity onto the can so it looks like it’s sitting up. Place the chicken so it’s upright on a roasting tray, then put in the oven and cook for around 1 hour, or until golden and cooked through.
4. Carefully take the chicken out of the oven and brush all over with the barbecue sauce, then return to the oven for a further 10 minutes until dark and sticky.
5. Meanwhile, finely slice the chili and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chili, spring onions, and coriander leaves.
6. Serve with Cajun spiced fries and a green salad or fresh coleslaw.
“This is one of my favourite albums that I’ve discovered over the past year or so and I keep coming back to it. It’s got such a groove and feel to it, it’s one of those albums that, for me, gets better the more you listen to it. I’d have it on anytime, but it’s perfect music to enjoy food with.”