#HealthyFood #Recipes
Ingredients
To serve
Method
Nutrition Per Serve
- 4 (around 500g each) spatchcock
- ½ cup (100g) quinoa
- 100g butter, softened, plus 40g melted
- Finely grated zest of 1 lemon,
- Juice of 1/2 lemon
- 1 tbs thyme leaves, plus 3 sprigs
- 6 garlic cloves, 1 crushed, 5 bruised
- 1 cup (130g) red seedless grapes, quartered, plus 250g extra on the vine, cut into clusters
- 1/3 cup (35g) walnuts, toasted and roughly chopped
- 1/3 cup (80ml) extra virgin olive oil
- 2 tbs verjuice, plus 1 cup (250ml) extra
- 1 bunch Dutch carrots, scrubbed
- 1 red onion, quartered
To serve
- Baby lettuce leaves
- Shaved fennel
Method
- Preheat oven to 220°C. Trim wing tips from spatchcock using kitchen scissors. Rinse skin and cavities and pat dry with paper towel.
- Cook quinoa according to packet instructions, then cool completely.
- Combine softened butter, lemon zest and juice, thyme and crushed garlic in a bowl.
- Season. Gently work your finger between skin and flesh of each spatchcock breast and thigh (careful not to tear skin). Spoon a quarter of butter mixture under the skin of each spatchcock and spread it over flesh.
- Place quinoa, grapes, walnuts, 2 tbs oil and 2 tbs verjuice in a bowl. Season well. Fill spatchcock cavities with stuffing, tie the legs with kitchen twine, brush skin with melted butter and season with salt flakes.
- Toss carrots, onion, bruised garlic, thyme sprigs, and remaining oil and verjuice in a roasting tray and season. Place spatchcocks on top and roast for 20 minutes. Reduce oven to 190°C, add grape clusters and roast for 25-30 minutes until spatchcock are golden brown and juices run clear when thigh is pierced with a skewer. Cover loosely with foil and rest for 20 minutes.
- Arrange spatchcocks on a platter along with roasted carrots, onion and grapes, drizzle over pan juices.
Nutrition Per Serve
- Energy : 4950 kj
- Fat (saturated) : 33 g
- Carbohydrate (sugars) : 29 g
- Carbohydrate (total) : 43 g
- Protein : 53 g
- Sodium : 440 mg
