Beer Braised Spatchcock on Stout and Preserved Lemon Risotto

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.