28/06/2013

Roast Spatchcocks with Prunes and Walnuts

These festive little birds make lovely individual servings for Christmas dinner.

Serves:

4 Prep Time: 15 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

4 spatchcocks
125g pitted prunes, chopped
¼ cup walnuts, chopped
2 spring onions, chopped
grated rind and juice of 1 orange
½ teaspoon cinnamon
sea salt and freshly ground black pepper, to taste
4 slices prosciutto
extra virgin olive oil, for drizzling

Method

Wash spatchcocks in cold water and pat dry with absorbent paper. Combine prunes, walnuts, spring onions, orange rind and cinnamon. Season to taste and fill the cavity of each spatchcock with prune mixture. Tie legs together with kitchen twine, and wrap a slice of prosciutto around the breast of each spatchcock. Place in a roasting dish, drizzle with orange juice, olive oil and season with pepper. Roast at 200°C for 40 minutes until golden brown and cooked through. Serve with sweet potato mash and green beans.

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