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Tamarind Glazed Spatchcock with Pickled Mango and Fried Brussel Sprouts

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180C. Heat deep fryer or saucepan of oil to 180C.
  • For the Tamarind Glazed Spatchcock, place 100g of tamarind into 1½ cups of hot water for approximately 10 minutes. Mash with a potato masher until pulpy. Strain through a fine sieve, discard the solids and set the tamarind water aside.
  • To prepare the spatchcock, cut out the backbone and neck and discard. Using a small sharp knife, trim the flesh away from the ribs and breastbone in one piece, keeping the wings and legs attached. Set aside.
  • Place the sugar and 75ml water into a small saucepan and place over a medium heat. Stir until the sugar dissolves. Add the fish sauce and 1 cup of the tamarind water and increase the heat to medium high. Stir with a silicone spatula until the glaze is syrupy and thickens, about 9-10 minutes. Remove from the heat and set aside.
  • Heat a large ovenproof non-stick frypan over a medium high heat and add the oil. Once the pan is hot, season spatchcocks and place into the pan, skin side down and cook for approximately 3 minutes. Turn the spatchcocks over and cook for two minutes. Remove from the heat.
  • With a pastry brush, baste the spatchcocks with the tamarind glaze and place into the oven. Cook for 15 minutes, basting with the glaze every 5 minutes, or until the temperature of the spatchcock reaches 75-77C.
  • Remove from the oven and cut each spatchcock into quarters. Baste with the glaze and set aside.
  • For the Lemon Charred Spring Onions, place a large sized non-stick pan on medium high heat. Add the grapeseed oil and when hot, add the spring onions. Cook until golden, slightly charred and tender, about 2-3 minutes.
  • Remove from heat and the olive oil, lemon zest and salt and pepper.
  • For the Deep Fried Brussels Sprouts, place Brussels sprout halves into the hot oil and cook until tender and golden, about 2 minutes.
  • Remove from the oil and place onto paper towel to absorb excess oil. Transfer to a bowl and add the fish sauce, sugar, olive oil, salt and pepper. Toss gently to coat and set aside at room temperature.
  • For the Pickled Mango, place the sugar, vinegar and 75ml of water into a small saucepan and place over high heat. Stir until the sugar has dissolved and cook for 5 minutes the liquid thickens slightly. Remove from the heat and add the diced mango and tarragon. Stir gently and set aside.
  • To serve, place the Tamarind Glazed Spatchcock and Lemon Charred Spring Onions into the centre of a large serving plate. Arrange the Deep Fried Brussels Sprouts over the dish and add some drained Pickled Mango. Garnish with some shredded fresh Brussels sprouts.

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