This juicy barbecued Spatchcock is all you’ll need for a complete meal. Marinated with preserved lemon and garlic it is served with delicious Pumpkin, cauliflower and chickpeas.
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I may have mentioned that Skater and I love the whole idea of a Barbeque. We don’t have a lot of room for either a BBQ or outdoors dining but when ever I get the chance we invite people over for a bit of alfresco fun.
A couple of weeks ago we lost our little old lady pussy cat who has been purring on our laps since Skater was 3. It has been too hard to mention it until now, we’ve been quietly moving around our empty house and briskly passing the pet food isle in the supermarket. The loss of our little friend has been immense and we decided it was time to think about the coming summer, moving on and looking ahead. So when we were out shopping, we peeked into Barbeques Galore for a bit of a daydream to cheer ourselves up. The dream of buying one of those compact Ziggy’s or Webers was beyond us and although the salesman was very helpful we had to leave those behind.
The store just seems to be so full of wonderful outdoor kitchens and cooking equipment that I would love . It’s all so cheap. Late in winter is the ideal time to get a bargain, and get a bargain we did! As we were leaving the store we passed an outdoor setting of 4 chairs and a lovely table. It weighed in at under $200.00 and we decided there and then that we could sit at the table in the sun, alfresco style and cheer ourselves up. We didn’t mean to but, as Skater reasoned, we are no longer buying pet food or flea treatment or taking our baby to the vet. I love that son of mine.
Well, since we didn’t come home with a barbecue, it was necessary to cook our Spatchcocks first in a cast iron grill pan and then pop them into the oven for a couple of minutes. However if you have a great barbecue this marinated Spatchcock can be done on the grill with lid and the pumpkin and cauliflower can be done on the flat plate.
Set the oven to around 180C/350F. You'll need a caste iron or heavy skillet and a tray lined with baking paper
- 3 whole Spatchcocks cut down the back and as many bones as you can handle removed
- 60 ml olive oil
- 2 cloves garlic crushed
- 1/4 whole preserved lemon cut finely
- 1 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1 Tablespoon thyme chopped
- 1 Tablespoon Maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad and dressing
- 400 gm chickpeas drained / 1 can
- 700 gm cauliflower small / broken or cut into flowerettes
- 1 kg Kent pumpkin cut into smallish pieces
- 4 Tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 bunch coriander
- 150 gm feta creamy Danish
- 2 Tablespoon olive Oil
- 2 Tablespoons lemon juice 1/2 a lemon
- 1 teaspoon dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 piece preserved lemon finely chopped
- 1 whole Lemon cut into wedges to serve
- In a large bowl mix the oil, spices, salt and pepper and maple syrup well.(the first 9 ingredients -except the Spatchcocks). Add the Spatchcocks and mix them up covering with marinade. Cover and set aside.
- Put the vegetables in a bowl and add the oil and salt and toss. Leave the coriander and feta aside
- I heated a cast iron skillet on high. I added the vegetables in batches charing them and then putting onto the baking paper lined tray. Bake the vegetables in the oven for approximately 20-30 minutes till browned and tender (You can bake them with out colouring first if you prefer)
- Set the vegetables aside . Cool slightly then put back into a bowl that is large enough to contain all of the salad ingredients
- Meanwhile heat the skillet again to smoking. Shake off any excess marinade and put the spatchcocks onto the skillet skin side down. Don't touch or turn for 2-4 minutes until they are dark and caramelized. Carefully take out of the pan without ripping the skin and put onto the baking tray the vegetables came off. Continue with the other Spatchcocks. Once they are all nicely browned and on the tray you can add any extra marinade to the tray and put into the oven. ( Do not use the marinade again unless it is COOKED)
- Bake for 20 minutes or until cooked through. Test by piercing the thick part of a leg with a sharp knife.
- Take out of the oven and set aside. Add the chickpeas and rough chopped coriander and crumbled feta to the bowl of vegetables.
- Mix the dressing ingredients together. The best way to do this is put it into an empty jar and shake. Taste test for salt .
- Cut the Spatchcocks into quarters and serve on top of the salad. Pour the dressing over the salad and spatchcocks and add more coriander .
You may also like these recipes using Preserved lemons