Spatchcock, Coconut, Lemon & Quinoa is a easy and so very delicious. Full of zesty herbs, and dressing.
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.
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
- 2 whole 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
- 125 ml lemon juice 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
- 6 whole snowpeas julienned
- 1 cup coriander leaves
- 1 cup mint leaves
- 1/2 bunch chives cut matchstick size
- 1/2 whole chilli sliced deseeded
- 100 gm carrot grated or thin sliced
- 1 in small cucumber Lebanese cutribbons
- 80 ml coconut milk or cream (4 tablespoons)
- 20 ml fish sauce 1 tablespoon
- 20 ml palm sugar syrup or maple syrup-1 Tablespoon
- 50 ml lemon Juice 1/2 lemon
This recipes was made with Spatchcock from Game Farm. Their products are available from all good butchers and selected supermarkets.