Pomme Salardaise- 250 g pink-eye potatoes
- 50 g duck fat
- 100 g button mushroom, finely sliced
- 1 teaspoon fresh garlic puree
- 1 teaspoon finely chopped rosemary leaves
- Small bunch flat leaf parsley, finely chopped
- Sea salt and white pepper, to season
Whole Roasted Spatchcock with Rosemary- 4 Game Farm spatchcock
- 1/2 bunch fresh lemon thyme, leaves only
- 2 sprigs rosemary, leaves only and roughly chopped
- 8 cloves garlic, finely chopped
- 1/2 cup olive oil
- Sea salt and pepper
| Pomme Salardaise- Preheat the oven to 220°C.
- Place a large double-boiler saucepan over high heat. Add the potatoes and steam for 20 minutes. Remove and when cool enough to handle, peel and cut the potatoes into large dice.
- Place a large heavy-based frying pan over high heat and melt the duck fat. Add the diced potatoes and toss through the fat until golden. Remove and place on a baking tray.
- Add the mushrooms to the pan and cook until golden. Then add the garlic and herbs, cooking for a further 1 to 2 minutes.
- Remove the mushroom mixture from the pan and sprinkle over the potatoes. Place the baking tray into and cook for about 20 minutes or until crispy.
- Remove from oven, season and serve.
Whole Roasted Spatchcock with Rosemary- Pre heat the oven to 200°C.
- Place all the ingredients except the spatchcock into a bowl and stir to combine. Season and then brush over the birds – making sure you cover them completely in the oil mixture.
- Place in to the pre heated oven and cook for 30 mins or until just cooked, basting occasionally with any left over oil mixture.
- Allow the birds to rest for 10 minutes then serve with pomme salardaise.
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