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MasterChef Australia

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Ep 7 - Mediterranean Spatchcock


MasterChef Australia on TV ONE and TVNZ OnDemand

EP 7-Kiera, Sarah, Ben (Red Team)

Mediterranean Spatchcock

Serves 4

 

2 teaspoons cumin seed

2 teaspoons coriander seed

½ teaspoon chilli powder

2 teaspoons cinnamon

4 x 400 g (size 4) spatchcock

5 tablespoons olive oil

250 grams cous cous

200 grams capsicum, roasted, peeled, de-seeded and roughly chopped

1/3 cup coriander leaves

1/3 cup mint leaves

¼ cup (40g) almonds, toasted and roughly chopped

2 teaspoons honey

4 tablespoons verjuice

½ cup yoghurt

2 tablespoons orange juice

1 teaspoon white vinegar

salt and pepper to taste

 

  1. Preheat oven to 180C.
  2. To make the spice mix, place the cumin seed, coriander seed, chilli powder and cinnamon in a small frying pan and cook over a medium heat for 1 minute until fragrant. Set aside.
  3. Butterfly spatchcocks and lay flat on board. Drizzle with 2 tablespoons olive oil, season with salt and pepper and sprinkle with spice mix (reserving ½ teaspoon for yoghurt sauce). Place spatchcocks in a roasting pan, skin side up, and bake until just cooked through, about 25 minutes. Remove from oven, transfer to a frypan, skin side down, with 2 tablespoons olive oil and fry until skin is crispy, about 5 minutes. Set aside to rest.
  4. Meanwhile to prepare the cous cous, place 250ml water and 1 tablespoon olive oil in a small saucepan and bring to a boil over high heat. Remove from heat, add the cous cous, cover and allow to stand until the cous cous is tender and water has evaporated. Fluff with a fork and stir through capsicum, coriander, mint, almonds, honey and 3 tablespoons verjuice. Season to taste with salt and pepper and set aside.
  5. To make the spiced yoghurt, place the yoghurt, orange juice, remaining tablespoon verjuice, white vinegar, reserved spice mix in a bowl and stir to combine. Season with salt and pepper.
  6. To serve, slice the spatchcock and serve with cous cous and spiced yoghurt.

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