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Roasted spatchcocks with fig & pancetta stuffing
- 2 tablespoons olive oil, plus 1 tablespoon extra
- 1 onion, finely chopped to perfection
- 80g pancetta, diced
- 2 garlic cloves, crushed
- 1 teaspoon 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
- 2 tablespoons 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
- 1 tablespoon white balsamic vinegar
- Step 1To make your salty, garlicky stuffing, heat half the oil in a large non-stick frying pan over a medium heat. Use your Pyrex 17cm Santuko Knife to finely chop your onion, and dice your splendidly salty pancetta and cook, stirring occasionally for 4-5 minutes or until pancetta is crisp and the onions start to turn tantalisingly translucent. If you’re not already overcome by the famously irresistible smell of sizzling onion and pancetta, add the garlic and zest and stir in, cooking the wonderfully aromatic mixture for 30 seconds. Use your Pyrex 2 Cup Measuring Jug to measure two cups of breadcrumbs, add and cook for a further 2-3 minutes, or until the bread has a light golden, toasty crust. Yum.
- Step 2Remove your stunning stuffing from the heat and slowly stir through the fresh figs, crunchy almonds and parsley. Season the mix generously with salt and pepper and set aside to cool completely.
- Step 3Preheat your oven to 200°C or 180°C fan forced. Rinse the cavity of each spatchcock and pat them dry with paper towel. Patting poultry dry is the key to delectable crispy skin. Fill the cavity of each spatchcock with the cooled stuffing, securing the legs with kitchen string to ensure every part of the bird is tender and moist. A good truss is worth the fuss! Place in 3.8L Pyrex Oblong Baker and drizzle liberally with olive oil, season well with sea salt and freshly ground black pepper. Pause and admire your professional work. Place the baker in a preheated oven and bake for 45-50 minutes or until golden brown and a Pyrex Digital Thermometer inserted into the thickest part of the thigh, away from the bones, registers 5°F (80°C). Alternatively when the juices run clear when a skewer is inserted into the thickest part of the thigh.
- Step 4Remove spatchcocks from the oven and cover it loosely with foil before setting it aside to rest for 5 minutes.
- Step 5Meanwhile, combine the crisp watercress, fresh figs, cucumber and radishes. Whisk together the extra olive oil and balsamic. Drizzle the dressing over the salad and toss it to combine for an impeccably fresh accompaniment to serve with your marvelous roast.