Name: BBQ Butterfly Spatchcock
Ingredients: 2 whole spatchcock, butterflied; 2 witlof (red if available if not white, washed and cut in half lengthwise); 1/2 red capsicum, seeds removed and cut into 4 triangular pieces; 1/2 cup (125 ml) extra virgin olive oil; sea salt and cracked black pepper; 4 lemon cheeks; 1 cup mixed autumn herbs (sage, oregano, parsley, chives), leaves picked from stems and finely chopped; 4 anchovies, finely chopped; 1500 gm endive lettuce, washed and trimmed

2 whole spatchcock, butterflied
2 witlof (red if available if not white, washed and cut in half lengthwise)
1/2 red capsicum, seeds removed and cut into 4 triangular pieces
1/2 cup (125 ml) extra virgin olive oil
sea salt and cracked black pepper
4 lemon cheeks
1 cup mixed autumn herbs (sage, oregano, parsley, chives), leaves picked from stems and finely chopped
4 anchovies, finely chopped
1500 gm endive lettuce, washed and trimmed

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Brush birds and vegetables with 2 tbsp of the olive oil, season with salt and pepper
Place on a hot barbecue, griddle pan or grill, cook birds skin side down first for 8 to 10 minutes each side or until cooked through
Add red capsicum skin side down first, lemon cheeks flesh side down first and witlof cut side down first, turn after 4 minutes
Combine herbs, anchovies and remaining oil in a large bowl

Tips & Hints:

Once cooked, toss birds immediately in the anchovy and herb oil, allow to rest, cut in half and serve on endive with charred red pepper, lemon and witlof. Drizzle with remaining herb mixture.

Brush birds and vegetables with 2 tbsp of the olive oil, season with salt and pepper
Place on a hot barbecue, griddle pan or grill, cook birds skin side down first for 8 to 10 minutes each side or until cooked through
Add red capsicum skin side down first, lemon cheeks flesh side down first and witlof cut side down first, turn after 4 minutes
Combine herbs, anchovies and remaining oil in a large bowl

Tips & Hints:

Once cooked, toss birds immediately in the anchovy and herb oil, allow to rest, cut in half and serve on endive with charred red pepper, lemon and witlof. Drizzle with remaining herb mixture.

Brush birds and vegetables with 2 tbsp of the olive oil, season with salt and pepper
Place on a hot barbecue, griddle pan or grill, cook birds skin side down first for 8 to 10 minutes each side or until cooked through
Add red capsicum skin side down first, lemon cheeks flesh side down first and witlof cut side down first, turn after 4 minutes
Combine herbs, anchovies and remaining oil in a large bowl

Tips & Hints:

Once cooked, toss birds immediately in the anchovy and herb oil, allow to rest, cut in half and serve on endive with charred red pepper, lemon and witlof. Drizzle with remaining herb mixture.

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