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http://www.lifestylefood.com.au/recipes/16129/beer-braised-spatchcock-on-stout-and-preserved-lemon-risotto

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Beer Braised Spatchcock on Stout and Preserved Lemon Risotto

Try this spatchcock recipe for a hearty dinner dish.

Ingredients

  • Beer braised spatchcock

  • Stout and Preserved Lemon Risotto

Method

  • Beer braised spatchcock:

  • 1.

    Wash and dry spatchcocks.

  • 2.

    Place prunes and apricots into cavity of bird and then wrap the prosciutto around the bird securing with toothpicks.

  • 3.

    Brown each bird on all sides in a hot pan with olive oil then place in a baking tray.

  • 4.

    Pour beer into tray so that it comes about halfway up the side of the birds.

  • 5.

    Cover the tray with alfoil, tightly sealing the sides – use two pieces of alfoil so as to form a tent over the top of the tray. Once tightly sealed pierce the foil once only so steam may escape then place in a preheated oven.

  • 6.

    Cook at about 180 for approximately one and a half-hours to two hours. I like to cook it slowly but sometimes the joints don’t get enough heat to cook through, so check before serving.

  • Stout and Preserved Lemon Risotto:

  • 1.

    Bring stock to boil then turn down to simmer.

  • 2.

    Soak the porcini in boiling water, squeeze then chop up finely reserving some of the mushroom liquid for extra flavour.

  • 3.

    Melt butter in pan add onion and sweet till softened.

  • 4.

    Add rice and coat thoroughly.

  • 5.

    Throw in mushrooms and some of the reserved liquid if you wish. Beer goes in once all the mushroom liquid is soaked up.

  • 6.

    Stir rice constantly as beer is absorbed add a ladle of stock and keep doing this until you have about one and a half ladle of stock left.

  • 7.

    Add your hot peas and the Preserved lemon then the last of your stock.

  • 8.

    Stir to combine and when most but not all of the liquid is soaked up turn off heat add butter and parmesan.

Notes

Hefe Weissbier is a lovely rich wheat beer with both fruit and sour overtones that complement the spatchcock.
If you wish - serve with a simple mixed lettuce salad including rocket, dressed simply with olive oil and balsamic.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and PINOT GRIS are the best wines to pair with Beer Braised Spatchcock on Stout and Preserved Lemon Risotto.

 
 

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