Recipe Category: Main Courses
Roast Spatchcocks with Prunes and Walnuts
These festive little birds make lovely individual servings for Christmas dinner.
|Preparation Time:||15 minutes|
|Cooking time:||30 minutes|
- 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
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.