Spatch­cock chicken with gar­lic–and–parme­san cau­li­flower steaks Serves 4

Country Life Every Week - - Kitchen Garden Cook Cauliflower -


Ei­ther buy a chicken ready spatch­cocked or take a whole chicken, place it breast-side down on a chop­ping board, cut along ei­ther side of the back­bone to re­move it, then open the bird out and place it breast-side up on a roast­ing tray.

Pre­heat the oven to 180˚C/350˚f/gas mark 4, then mix the soft­ened but­ter, olive oil, lemon juice and zest, chopped basil, finely chopped chilli and sea­son­ing in a bowl and brush half the mix­ture over the en­tire chicken, re­serv­ing the rest for later, and roast the bird in the oven for about 45 to 50 min­utes or un­til the juices run clear. When the chicken is about five min­utes away from be­ing cooked, brush it with the re­main­ing oil-and-basil mix­ture.

While the chicken is cook­ing, slice the cau­li­flower into steaks by cut­ting ver­ti­cally through the core to help keep it in solid pieces (any loose flo­rets that fall off will work well for the side recipe for cau­li­flower pop­corn, see left) and ar­range them on a foil-lined bak­ing tray.

Com­bine the gar­lic, oil, Parme­san and sea­son­ing in a bowl and brush the mix­ture over the cau­li­flower steaks, be­fore roast­ing them for about 10 min­utes, turn­ing them over, brush­ing them again and roast­ing them again for a fur­ther 10 min­utes. Serve the chicken and cau­li­flower steaks im­me­di­ately, with lightly dressed salad leaves— no one will even no­tice that there aren’t any pota­toes.

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