OREGANO and OLIVE TAPE­NADE STUFFED SPATCHCOCKS

donna hay - - STAFF SHORTCUTS -

¾ cup (150g) cous­cous ½ cup (125ml) boil­ing wa­ter 1 cup oregano leaves, finely chopped, plus 6 ex­tra sprigs sea salt and cracked black pep­per ¹⁄³ cup (80g) black olive tape­nade 4 x 500g spatchcocks 1 ta­ble­spoon ex­tra vir­gin olive oil 1 lemon, sliced Pre­heat oven to 220°C (425°F). Place the cous­cous and boil­ing wa­ter in a large heat­proof bowl, cover with plas­tic wrap and set aside for 5 min­utes or un­til the wa­ter has been ab­sorbed. Add the oregano, salt, pep­per and ¼ cup (60g) of the tape­nade and fluff with a fork.

Stuff the cous­cous mix­ture into each spatch­cock and se­cure the legs with kitchen string. Rub the spatchcocks with the oil and re­main­ing tape­nade. Sprin­kle with salt and pep­per, and place on a large lightly greased oven tray with the lemon and ex­tra oregano sprigs. Cook for 40 min­utes or un­til golden. Serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.