NEW: PAN-COOKED AND FLATTENED SPATCHCOCK WITH

POTATOES & YELLOW CAPSICUM

 

Serves 2

 

Ingredients

• 2 x no.4 or no.5 (400g or 500 g) fresh spatchcock, cleaned
• 100 ml extra virgin olive oil
• Salt
• Red chilli flakes (optional)
• 8 sage leaves
• 2 juicy lemons

 

 

Method

Cut down either side of the back bones and discard them. Wash the spatchcock in cold water and dry well with paper towels. Open them out flat, skin side up and press down with the side of a fist to flatten them. Season both sides with salt and chilli, if using.

 

Heat 2 frying pans large enough to hold each of the spatchcock (or both in one pan – they must be flat, skin-side down), and add three quarters of the oil. Cover the spatchcock with foil, shiny side down and a smaller flat lid with some weights added on top, or a saucepan with canned food inside.

 

Cook over medium heat for 15 minutes. Mix remaining oil with the juice of 1 lemon. Remove spatchcock to a plate with a rim, skin-side facing up. Pour over the oil and lemon juice and leave to absorb into the spatchcock.

 

Return the spatchcock to the frying pans, skin-side up, pour over any unabsorbed juices, add the sage leaves and continue to cook a further 20 minutes or until the spatchcock are tender and the juices run clear, when pierced with a knife tip where the legs join the carcass.

 

Remove the spatchcock to a serving platter and pour any remain juices around them. Serve cut in halves with the remaining lemon quartered.

 

© Copyright Elise Pascoe 2008 

 

POTATOES & YELLOW CAPSICUM

 

Serves 6

• 600 g yellow waxy potatoes, peeled and halved
• 1 large yellow capsicum, cored and cut into 1 cm strips
• 150 ml Italian tomato sauce (see recipes Autumn 2008)
• Seasonings

 

Method

Put the potatoes in a pot of cold, salted water. Bring to the boil and add the capsicum strips. Simmer until nearly tender. If the capsicum is cooked first, lift out with tongs and set aside.

 

Cool the potatoes in cold water, drain and cut into 2.5 cm chunks. Pour the tomato sauce into a medium frying pan, add the potatoes and capsicum pieces and cook until just tender. Season and serve hot.

 

© Copyright Elise Pascoe 2008