Spatchcock with a Pear & Macadamia Stuffing
Ready in 60 minutes | Serves 4
- 4 Spatchcocks – deboned
- 200 grams macadamias – roasted & chopped
- 1 diced & sauted onion
- 2 tablespoons fig jam
- 1 poached pear, core removed & quartered
- 1 pinch seasoning
- 2 tablespoons softened butter
- 2 cups English spinach
- 1 pinch Chinese 5 spice
- 1 pinch Star Anise
Mix the nuts, jam, pear, seasoning, butter & spinach together for the stuffing.
Place the spatchcock on a board with the wings to the right of the board. Place 2 spoonfuls of the stuffing on the chest.
Starting underneath the wing, pierce the skin with a skewer then knit through the neck, then through the opposite wing. Pull the skin together over the chest and knit with the skewer through the skin toward the tail.
Pierce through one leg, cross it over the other leg & knit with the skewer again.
Finish with a piece of twine wrapped from one end of the skewer to the other & around the body.
Brush the bird with a little oil, dust with a little star anise & 5 spice and seal in a hot pan.
Place in a baking tray and bake for 20-30 minutes in a 200º oven.
Recipe courtesy of 3 Seeds Cooking School.