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.
Sponsored Post :
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.
- 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
- 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
You may also like these recipes using Preserved lemons