2 tbsp Bitton Chilli Garlic Masala (or sambal olek with some fresh garlic stirred through)
2 tbsp olive oil
1 whole limes, halved
Method
Preheat the oven to 180°C and the barbeque or chargrill to a medium high heat.
To prepare the spatchcock, place the butterflied birds into a large bowl and spoon over the chilli paste and olive oil. Mix well making sure that all the spatchcock is coated. Cover and set aside until required.
Place the spatchcock onto the preheated barbeque or chargrill and cook for 10 to 15 minutes. Turn and cook for a further 10 minutes or until cooked through.
At the same time as turning the birds, place the limes, flesh side down onto the barbeque and grill.
Roasted Vegetable Salad
Ingredients
2 large baby carrots
2 zucchinis
1/2 eggplant, cut into large chunks
1 sweet potato, peeled
2 parsnip, peeled
1 whole bulb of garlic, cloves separated, skins left on
4 sprigs thyme
1 cup olive oil
sea salt and pepper
1/2 cup flat leafed parsley, roughly chopped to serve
Method
Place all the ingredients into a large mixing bowl and mix well until they are all coated with the oil and seasoning.
Pour them out into a large baking tray lined with baking paper and place into the preheated oven.
Cook for 45 minutes to an hour, turning occasionally or until the vegetables are caramelised.
To serve, place a butterflied spatchcock and a half lime onto each plate and serve with the vegetables on a separate platter. Garnish with some freshly chopped parsley.
Tips & Hints
Try to cut all vegetables into similar size pieces so they cook at the same rate.
