Free Healthy Recipe - Chilli Garlic Spatchcock with Garlic & Lime Vegetable Salad

Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free

Try to cut all vegetables into similar size pieces so they cook at the same rate.

Recipe courtesy of Game Farm

Ingredients
2 spatchcock butterflied
2 tbsp sambel olek, with some fresh garlic stirred through
1 tbsp olive oil
1 limes halved
For the vegetables:
2 large baby carrots
½ eggplant cut into chunks
1 sweet potato peeled
2 parsnip peeled
1 garlic bulb, cloves separated, skins left on
4 sprigs thyme
1/3 cup olive oil
½ cup parsley, flat leafed, roughly chopped to serve
Method

Preheat the oven to 180C and the barbeque or chargrill to a medium high heat.

To prepare the spatchcock, place the butterflied birds into a large bowl and spoon over the chilli paste and olive oil. Mix well making sure that all the spitchcock is coated. Cover and set aside until required.

For the vegetables, place all the ingredients into a large mixing bowl and mix well until they are all coated with the oil and seasoning. Pour them out into a large baking tray lined with baking paper and place into the preheated oven. Cook for 45 minutes to an hour, turning occasionally or until the vegetables are caramelised.

Place the spatchcock onto the preheated barbeque or chargrill and cook for 10 to 15 minutes. Turn and cook for a further 10 minutes or until cooked through. At the same time as turning the birds, place the limes, flesh side down onto the barbeque. To serve, place a butterflied spatchcock and a half lime onto each plate and serve with the vegetables on a separate platter. Garnish with some freshly chopped parsley.

Makes 4 servings

Scale recipe to serves

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Nutritional Information - Per Serve
Kj 2769 kj
Calories 662 kcal
Fat 47 g
Saturated Fat 13 g
Total Carbohydrate 38 g
Total Protein 27 g
Fibre 8 g


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