Saturday, July 30, 2011

Lemon and Garlic Spatchcock with Canolini Beans, Mini Roma Tomatoes and Spinach.

1X Spatchcock
Olive oil
1 Large Lemon
5 Cloves of garlic
15 Mini Roma tomatoes/Cherry Tomatoes
1 Large red onion
1/2 Cup Dolmio tomato and basil sauce
1 Cup firmly packed spinach leaves
1 Can of Canolini beans
1 Small anchovy fillet
50ml Chicken stock
Red kiddush wine
Salt and pepper

Place bird in baking tray
Drizzle generously with olive oil
Squeeze lemon over bird
Crush garlic cloves and rub all over bird
Sprinkle with salt and pepper
Place in preheated 180 degree oven for between 35-50mins

Coarsely chop red onion
Cut tomatoes into halves
Add 1 table spoon of olive oil to pan
Place pan on stove with medium to high heat
Add chopped onion and cook for 3mins
Add chopped tomatoes, canolini beans, splash of kiddush wine and chicken stock
Stir for 3mins, then add spinach leaves
Cook on medium flame for 10mins.

Poor mixture onto serving dish. Place cooked spatchcock on top of mixture.