Better Homes and Gardens (Australia) - - Summer Favourites -

Prepa­ra­tion time 10 mins plus

overnight chill­ing Cook­ing time 40 mins Serves 4

4 spatch­cocks

1 cup brown sugar

2 Tbsp salt

1 Tbsp malt vine­gar 250ml wa­ter

1 cup white rice

½ cup loose black tea leaves 2 Tbsp golden syrup


2 cups cherry toma­toes, halved 1 cup pit­ted kala­mata olives,

finely diced

½ bunch basil, leaves picked,

finely chopped 2 Tbsp ex­tra vir­gin olive oil Finely grated zest and

juice of 1 lemon

4 an­chovy fil­lets, finely chopped 2 cloves gar­lic, finely sliced

2 tsp finely chopped ca­pers

STEP 1 Cut down both sides of spatch­cocks with poul­try shears to re­move back­bones. Pierce each spatch­cock sev­eral times with a skewer.

STEP 2 Mix half of the brown sugar with salt, malt vine­gar and wa­ter in a small saucepan. Bring to the boil over medium heat, stir­ring to dis­solve sugar. Re­move from heat and trans­fer to a large glass bowl. Cool mari­nade to room tem­per­a­ture.

STEP 3 Toss spatch­cocks in mari­nade to coat. Cover and re­frig­er­ate overnight.

STEP 4 Com­bine rice, tea leaves and re­main­ing brown sugar in a small bowl. Line a large fry­ing pan with foil. Scat­ter tea mix­ture over foil and place a wire rack on top. Open out spatch­cocks and put on rack. Cover with foil.

STEP 5 Put fry­ing pan over medium heat. Once smoke ap­pears, re­duce heat to low. Cook for 20 min­utes.

STEP 6 Re­move foil and baste spatch­cocks with golden syrup. Cook for a fur­ther 5 min­utes, un­til cooked when tested.

STEP 7 Mean­while, to make salad, com­bine all in­gre­di­ents in a heat­proof bowl. Place over a saucepan of sim­mer­ing wa­ter. Cook for 10 min­utes, un­til toma­toes be­gin to soften.

STEP 8 Serve smoked spatch­cocks with olive and tomato salad.

Make your mains mem­o­rable for all the right rea­sons – the look, the smell and the taste of them!

Tea-smoked spatch­cock with Proven­cale-style olive and tomato salad

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