Try this yummy spatchcock recipe!


  • 2 x 500gm Spatchcock, halved and rib cage removed (your butch may be able to help you with this.

  • 1 lemon

  • 2 spring onion, sliced

  • 2 Birdseye chilli, deseeded and julienne

  • 2 shallots, finely sliced

  • 1 clove garlic, finely sliced

  • 1 tbsp ginger, julienne and blanched

  • 4 shitake mushrooms, sliced

  • Deglazing liquids:

  • 10 ml Chinese black vinegar

  • 15 ml balsamic vinegar

  • 10 ml Worcestershire sauce

  • 30 ml mirin

  • 15 ml soy sauce

  • 75 ml chicken stock

  • Combine all liquids.

  • Avocado and quinoa base

  • 1 avocado

  • 2 tbsp cooked quinoa

  • 1½ tbsp thickened yogurt

  • 1 tsp preserved lemons, diced

  • Salt and pepper

  • Chives, finely sliced

  • Diakon and cucumber salad

  • 5 cm length of continental cucumber, seeds removed and julienne

  • 5 cm length of Diakon peeled and julienne


  • 1.

    Rub the spatchcock skin with the lemon 5 min before you intend on cooking it, cook the breast and leg skin side down on low to medium heat till ¾ cook then turn over for a min ortwo to complete the cooking.

  • 2.

    Once you have removed the bird from the pan you then add the shitake, chilli, shallot, garlic, ginger and sauté for a min or two, add deglazing liquids and reduce till saucing consistency add the spring onion as you serve.

  • 3.

    Take the avocado and dice it small, mix it gently with the yogurt, preserved lemon, chives, and season with the salt and pepper.

  • 4.

    Now you can fold the diced avocado with the quinoa and the avocado mix.

  • 5.

    Combine together in a little ice water to make them a little more crisp, drain and garnish the top of the spatchcock. You can also add some dried julienne lemon zest to the top ofthe salad if you like.

  • 6.

    To serve: place a large tbsp of your avocado and quinoa in the centre of the plates, on top place the leg then the breast, then sauce and garnish. Last finish with the daikon and cucumber salad.

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