Spatchcock, Coconut, Lemon & Quinoa..
An extra special grilled Spatchcock dish that is almost entirely made in 1 pot. This recipe uses Australian cup measurements
Ingredients
- 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
Salad
- 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
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
- 50 ml lemon juice 1/2 lemon
Instructions
- De-bone the Spatchcock by cutting down each side of the backbone and removing it.
- 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.
- Bring a pot of water to the boil and cook the Quinoa (or use pre-cooked Quinoa)
- 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.
- Heat a grill pan on the stove top or on a BBQ. Take the Spatchcock out of the marinade and reserve.
- 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)
- Put the Quinoa onto a big platter. Sprinkle over the julienned peas, carrot, herbs, cucumber and chilli
- 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.
- 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
- Serve the coconut dressing separately