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Barbeque Spatchcock
Recipe by Sarah Clare
This Pear Cider Brined Spatchcock dish features lemon myrtle salt and a delicious coriander and roasted pepita sauce
- Steps
- Ingredients
Ingredients
Roasted Bullhorn Chilli
Lemon Myrtle Salt
Cider Brined Spatchcock
Coriander and Roasted Pepita Sauce
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Steps
- Preheat oven to 190C. Preheat a Hibachi, BBQ or grill pan.
- For the Roasted Bullhorn Chilli, place chillies onto a tray and drizzle with olive oil. Roast in the oven until soft and charred, about 40 minutes. Remove from the oven and set aside.
- For the Pear Cider Brined Spatchcock, remove the backbones, flatten and trim the flesh carefully to remove the breastbone, ribcage and wishbones from the spatchcocks and place into a large deep baking dish. Add the pear cider and lemon myrtle and set aside for 20 minutes.
- Remove the spatchcock from the cider. Drizzle the skin side with olive oil and cook over hibachi or on the grill until cooked through to the joints, about 10-15 minutes on each side. Remove from the heat and season with salt, to taste.
- For the Lemon Myrtle Salt, place ingredients into a spice grinder and process until fine. Set aside.
- For the Roasted Pepita Green Sauce, place pepitas and cinnamon into a medium non-stick frypan over medium heat and toast until pepitas are lightly toasted and cinnamon is fragrant. Remove from the heat.
- Transfer to a blender along with the remaining ingredients and blend until smooth.
- Return the mixture to the pan and cook over low heat, stirring, until reduced, for about 8-10 minutes. Remove from the heat and season with salt to taste.
- To serve, spoon the Coriander and Roasted Pepita Sauce onto plates. Top with a spatchcock, roasted chilli and a sprinkle of Lemon Myrtle Salt.
