TEA-SMOKED SPATCHCOCK WITH PROVENCALE-STYLE OLIVE AND TOMATO SALAD
Preparation time 10 mins plus
overnight chilling Cooking time 40 mins Serves 4
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
PROVENCALE-STYLE OLIVE AND TOMATO SALAD
2 cups cherry tomatoes, halved 1 cup pitted kalamata olives,
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