Chilli Garlic Spatchcock with Barbequed Lime- 2 Game Farm spatchcock, butterflied
- 2 tbsp Bitton Chilli Garlic Masala (or sambal olek with some fresh garlic stirred through)
- 2 tbsp olive oil
- 1 whole limes, halved
Roasted Vegetable Salad- 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
| Chilli Garlic Spatchcock with Barbequed Lime- 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- 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.
|
