- Preparation time:
- 1 hour
- Cooking time:
- 45 minutes
- 4 spatchcock, butterflied
- 120g green beans, trimmed, steamed
- 100g butter, softened
- 1 cup finely chopped fresh rosemary
- 2 long red chillies, seeded, finely chopped
- 2 tbs finely chopped fresh rosemary
- 1 preserved lemon, rinsed, finely chopped
- 1 clove garlic, crushed
- Juice of 1 lemon
- 250g cauliflower
- 180ml thickened cream
- 180ml milk
- 50g butter
- 50g panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbs grated parmesan
- To make stuffing, combine all ingredients in a bowl. Spread a quarter of the mixture under the skin of each spatchcock. Refrigerate until firm.
- To make purée, place cauliflower, cream and milk in a saucepan. Simmer, partially covered, over low heat until cauliflower is soft. Drain and reserve liquid. Blend cauliflower until smooth. Add enough of the reserved liquid to form a silky purée. Season.
- To prepare parmesan crumbs, melt butter in a frying pan over low heat. Stir in remaining ingredients. Cook, stirring, until golden and crisp.
- Preheat oven to 180C.
- Heat an oiled griddle pan over medium heat. Cook spatchcocks, until dark golden brown on each side. Transfer to an oven tray.
- Roast for about 10 minutes or until cooked through. Set aside for 10 minutes to rest.
- Place spatchcocks on serving plates. Add green beans and sprinkle with crumbs. Serve with cauliflower purée. Drizzle with juices from rested spatchcocks.
These spatchcock are also really great cooked on the barbecue.
This recipe has not been tested.