STEAM-BAKED SPATCHCOCK WITH LABNA AND COUSCOUS
60 mins
4 people
A little more challenging
Ingredients
- 1 spatchcock
- ½ bunch basil, torn
- 250g seedless grapes, halved
Salsa
- 50g capers
- 50g dried raisins
- 1 clove of garlic, minced
- 2 shallots, finely chopped
- 30ml extra virgin olive oil
- 1 tablespoon balsamic vinegar
Couscous
- ½ cup couscous cooked to the instructions from the steam table on pages 6-9
- 1 tablespoon olive oil
- ½ teaspoon lemon juice
- salt and pepper
Procedure
- Preheat the oven to 195°C on the Quarter Steam + Heat function.
- Season the spatchcock with salt and pepper and place on baking paper in a roasting tray.
- Mix the ingredients for the salsa together and spoon over the spatchcock.
- Bake in the oven for 30 minutes.
- Remove the spatchcock from the tray and pour the salsa with any chicken juices into a mixing bowl. Mix with the grapes and basil.
- Season the couscous with salt, lemon juice and olive oil. Plate up with spatchcock sitting on top of the cous cous. Add the salsa salad. Spoon the labna on the side and serve.
TO SERVE
250g labna
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