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Roasted spatchcocks with fig & pancetta stuffing
Roasted spatchcocks with fig & pancetta stuffing
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Delicious spatchcock recipe by Taste.com.au and Pyrex.
Ingredients:
  • 36.40 gm olive oil, plus 36.40 gm extra
  • 1 onion, finely chopped to perfection
  • 80g pancetta, diced
  • 1 tsp finely grated lemon zest
  • 120g (2 cups) fresh coarse sourdough breadcrumbs
  • 70g (1/3 cup) dried dessert figs, diced
  • 35g (1/4 cup) slivered almonds, lightly toasted
  • 40.00 ml chopped fresh flat-leaf parsley
  • 4 poussins (spatchcocks), about 500g each, necks neatly trimmed
  • 1 small bunch watercress, trimmed, sprigs picked
  • 2 fresh figs, quartered
  • 1 Lebanese cucumber, trimmed
  • 4 small radishes, trimmed, thinly sliced
  • 20.00 ml white balsamic vinegar
Instructions:
  • Heat half the oil in a large non-stick frying pan over medium heat. Finely chop the onion and dice the pancetta. Cook them in the pan for 4-5 minutes until the pancetta is crisp and onions are translucent. Add garlic and zest, cook for 30 seconds. Add breadcrumbs and cook for 2-3 minutes until golden and toasty. Enjoy the savory aromas!
  • Take the stuffing off the heat and gently fold in the ripe figs, crisp almonds, and fragrant parsley. Season generously with salt and pepper, then allow it to cool completely.
  • Preheat your oven to 200°C (or 180°C fan forced). Rinse and dry the spatchcocks. Stuff each one, tie the legs, and place in a baking dish. Drizzle with olive oil, season generously, and admire your work. Bake for 45-50 minutes until golden and fully cooked. Check with a thermometer or skewer for doneness.
  • Take the spatchcocks out of the oven and gently cover them with foil, letting them rest for 5 minutes.
  • Combine the watercress, figs, cucumber, and radishes in a bowl. Whisk together olive oil and balsamic, then drizzle over the salad. Toss to combine and enjoy this fresh salad with your delicious roast.

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