BBQ Butterfly Spatchcock
Serves:  2
Average: 4 (1 vote)
Difficulty:
Cuisine:
Saved:
Australian
98
Recipe by: Game Farm
Serve this Game Farm Spatchcock with anchovy, autumn herbs, witlof, endive, charred capsicum and lemon cheeks.
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BBQ Butterfly Spatchcock
Ingredients:
Method:
  1. Brush birds and vegetables with 2 tbsp of the olive oil, season with salt and pepper
  2. 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
  3. Add red capsicum skin side down first, lemon cheeks flesh side down first and witlof cut side down first, turn after 4 minutes
  4. 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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