Whole Roasted Spatchcock With Rosemary And Thyme Pomme Salardaise

Credit: David Bitton

Recipe by: Game Farm

gamefarm.com.au

322 Collected

Difficulty

Easy

Category

Main Ingredient:

Serves:

Review

Whole Roasted Spatchcock With Rosemary And Thyme Pomme Salardaise

Ingredients:

Pomme Salardaise

Whole Roasted Spatchcock with Rosemary

Method:

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.

Measures

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.