Crispy Skin Spatchcock with Avocado and Quinoa

Cook time 10 minutes
Servings 1-2

Ingredients

2 x 500g spatchcock, halved and rib cage removed (your butcher may be able to help you with this.)
1 lemon
2 spring onion, sliced
2 Birdseye chilli, deseeded and julienne
2 shallots, finely sliced
1 clove garlic, finely sliced
1 tbsp ginger, julienne and blanched
4 shiitake mushrooms, sliced


Deglazing liquids:

10ml Chinese black vinegar
15ml balsamic vinegar
10ml Worcestershire sauce
30ml mirin
15ml soy sauce
75ml chicken stock


Avocado and quinoa base
1 avocado
2 tbsp cooked quinoa
1½ tbsp thickened yogurt
1 tsp preserved lemons, diced
Salt and pepper
Chives, finely sliced


Daikon and cucumber salad
5 cm length of continental cucumber, seeds removed and julienne
5 cm length of daikon, peeled and julienne

Crispy Skin Spatchcock with Avocado and Quinoa

Method

Rub the spatchcock skin with the lemon 5 minutes before you intend on cooking it. Cook the breast and leg skin side down on low to medium heat till ¾ cook then turn over for a min or two to complete the cooking. Once you have removed the bird from the pan you then add the shiitake, chilli, shallot, garlic, ginger and sauté for a minute or two, add deglazing liquids and reduce till saucing consistency add the spring onion as you serve.

Take the avocado and dice it small, mix it gently with the yoghurt, preserved lemon, chives, and season with the salt and pepper. Now you can fold the diced avocado with the quinoa and the avocado mix.

Combine together in a little ice water to make them a little more crisp, drain and garnish the top of the spatchcock. You can also add some dried julienne lemon zest to the top of the salad if you like.

To serve: place a large tbsp of your avocado and quinoa in the centre of the plates, on top place the leg then the breast, then sauce and garnish. Last finish with the daikon and cucumber salad.