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> Butterflied Spatchcock with Tomato, Olive and Caper Sauce
Butterflied Spatchcock with Tomato, Olive and Caper Sauce
Recipe By:
Blanco
blanco-australia.com
[1]
Serves:
4
Ingredients
2 spatchcock, butterflied
1 punnet cherry tomatoes, halved
1/2 cup kalamata olives, pitted and halved
2 tablespoons of capers
1 tablespoon chopped parsley
1 clove garlic, minced
Method
Preheat oven to 180°C Fan Forced
Line a baking tray with baking paper then fit the grill rack into the tray
Season the spatchcock with a drizzle of olive oil then salt and pepper
Place on the grill rack and place in the middle of the oven for 30 minutes
Change the function to Fan Grill at 200°C and roast for a further 15 minutes
Meanwhile, heat a medium frying pan with a drizzle of olive oil
Lightly saute garlic then add in the capers and olives
Add in the tomatoes and reduce heat to simmer for 10 minutes or until the tomatoes have broken down
Toss in the parsley and serve sauce with the spatchcock
Links
[1] http://blanco-australia.com/
