Roast spatchcocks are a beautiful main course idea for a gourmet dinner for 8.
The ingredient of Roasted spatchcocks with blood-plum glaze
- 2 tbsp blood-plum paste* or quince paste*
- Juice of 1 lemon
- 40g unsalted butter
- 8 spatchcocks*
- 8 rosemary sprigs, plus 8 small extra sprigs
- 16 slices flat pancetta or streaky bacon
- 8 baby apples * (optional)
- Baby green vegetables, to serve
- Kumara crumble, to serve
- Cranberry sauce (see related recipe), to serve
The instruction how to make Roasted spatchcocks with blood-plum glaze
- Preheat the oven to 180u00b0C.
- Combine paste, lemon juice and 100ml water in a saucepan over low heat. Cook, stirring, for 5 minutes until paste dissolves and liquid is smooth. Add butter and stir to melt. Cool slightly.
- Rinse spatchcocks and dry thoroughly. Place a larger rosemary sprig inside each cavity. Season birds with salt and pepper and criss-cross 2 overlapping slices of pancetta on the breast of each. Tuck the small rosemary sprigs under the pancetta where the slices overlap. Tie drumsticks together with kitchen string.
- Place spatchcocks in a large roasting pan and brush with the glaze.
- Roast for 30 minutes, basting twice more. Rest for 10 minutes before serving.
- If using apples, cut a thin line around circumference of each, without cutting right through (to ensure they dont burst when cooked). Brush with any remaining glaze and add to roasting pan for final 15 minutes. Serve spatchcocks with apples, vegetables, crumble and sauce.
Nutritions of Roasted spatchcocks with blood-plum glazecalories: 719.868 calories
fatContent: 42 grams fat
saturatedFatContent: 14 grams saturated fat
carbohydrateContent: 18 grams carbohydrates
sugarContent: 17 grams sugar
proteinContent: 67 grams protein
cholesterolContent: 270 milligrams cholesterol
sodiumContent: 589.82 milligrams sodium