Ep 7 - Mediterranean Spatchcock
EP 7-Kiera, Sarah, Ben (Red Team)
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
- Preheat oven to 180C.
- 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.
- 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.
- 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.
- 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.
- To serve, slice the spatchcock and serve with cous cous and spiced yoghurt.