Spatchcocks with Coconut, Lemon & Quinoa..

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Spatchcocks, Coconut Quinoa

I have been working on a couple of recipes for summer.  I love this one so much we are ditching the Turkey this year in favour of these little fellas that cook quickly and work a treat on the BBQ.  I always have grand plans at Christmas and then run completely out of time after cooking for everyone else, so I think I’ve come up with an alternative.  This dish can be eaten as a warm salad, or if you prefer, cook it the night before and eat it chilled.  It’s  quick, and I love an Asian inspired crunchy, chilli fuelled platter of  goodies. A Spatchcock will be enough for two people if there are lots of other Christmas food, otherwise one per person. Don’t forget to make the extra special coconut dressing to serve with this.

                            They cook very quickly if butterflied and this is quite easy.Cut down each side of the backbone with scissors

 I use a grill like this, but you can cook a lot at a time by transferring them to a baking dish after sauteing them. You can put it on the BBQ with foil over it or the lid of  the BBQ down

Spatchcocks and Coconut, Quinoa

Spatchcocks with Coconut, Lemon & Quinoa..
 
My Kitchen Stories: 
An extra special grilled Spatchcock dish that is almost entirely made in 1 pot. This recipe uses Australian cup measurements
Ingredients
  • 2 x spatchcocks, de-backboned flattened separate the legs by cutting them off and cut the breasts down the middle so you end up with 8 pieces
  • 40 ml Olive oil
  • 2 Tablespoons ginger, grated
  • 2 cloves of garlic
  • 1 lemon squeezed (1/2 CUP)
  • 250 ml coconut milk (1 cup )
  • 40 ml palm sugar syrup (or maple syrup)
  • 40 ml fish sauce (2 Tablespoon)
  • 300 gm Quinoa cooked (cold or warm)
Salad
  • 6 snowpeas julienned
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • ½ bunch of matchstick size cut chives
  • ½ chilli sliced deseeded
  • 100 gm carrot grated or thin sliced (or these pickled carrots)
  • 1 small cucumber Lebanese cut in ribbons
Coconut dressing
  • 80 ml coconut milk or cream, (4 tablespoons)
  • 20 ml fish sauce (1 tablespoon)
  • 20 ml palm sugar syrup (or maple syrup-1 Tablespoon)
  • ½ lemon, juiced
Instructions
  1. De-bone the Spatchcock by cutting down each side of the backbone and removing it.
  2. Put the Spatchcocks into a bowl and add the ginger, garlic, oil, fish sauce and lemon juice. Leave to marinate for as long as you have. Even 10 minutes is fine.
  3. Bring a pot of water to the boil and cook the Quinoa (or use pre-cooked Quinoa)
  4. Meanwhile prepare the salad ingredients. Julienne the snowpeas, and ribbon the cucumber pick the herbs, slice the chilli, grate the carrot and cut the chives. Put these into a bowl and set aside.
  5. Heat a grill pan on the stove top or on a BBQ. Take the Spatchcock out of the marinade and reserve.
  6. When the grill/pan is very hot, add the Spatchcock skin side down. Let it brown ( a grill will caramelise the skin) turning over and browning the other side. Turn down the heat and pour in the marinade and the coconut milk. Put a lid on the pan or cover with foil and leave for 15 -20 minutes without letting the liquid burn. (if you are doing this on the BBQ transfer the spatchcocks to a high sided dish that can stay on the grill, covered)
  7. Put the Quinoa onto a big platter. Sprinkle over the julienned peas, carrot, herbs, cucumber and chilli
  8. Take the lid off the Spatchcocks and check they are done by putting a cut into one of the legs. If it is not ready then replace the lid and leave on low another few minutes.
  9. Once done put the pieces on top of the salad. You can use the syrup left in the bottom of the pan and add that too . Serve with sliced chillies and lemons
  10. Serve the coconut dressing separately

Palm Sugar SyrupAdding the coconut

This  recipes was made with Spatchcock from Game Farm. Their products are available from all good butchers and selected supermarkets.

Game Farm SpatchcockMKSHEADERLOGO

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