From our Restaurant: Devilled Spatchcock with White Bean Cassoulet

Best enjoyed with a Sidewood Signature 777 Pinot Noir

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White Bean Cassoulet 

Serves 4

Prep time:  20 minutes                                         

Cook Time: 30 minutes

 

Ingredients

400g (Canned)* - Haricot Beans       400g (Canned)

1 large - Carrot

2 stalks - Celery          

1 large (white or brown) - Onion

2 clove - Garlic

4 sprig - Thyme

100g - Chorizo

500ml - Vegetable Stock  (Can use low salt stock powder)

10g - Baby spinach

50g - Butter

50mL - Passata

15mL - Olive Oil

Salt & Pepper to taste

 

Method

Finely dice Carrot, Celery, Onion and Chorizo. Crush Garlic Clove

Drain and rinse beans.

In a heavy based saucepan Place Olive Oil, Carrot, Celery, Onion, Chorizo, Thyme and Garlic. Cook over high head until you start to see colour in the onions and Carrots.

Turn down to medium heat and add Haricot Beans & Vegetable Stock. Bring to gentle boil and then reduce heat to simmer. Cook for a further 15 minutes.

Remove from heat and stir in Butter, Passata & Baby Spinach.

Season with Salt & Pepper and set aside ready to serve

*Note: If using dried beans they must be soaked overnight, drained, rinsed and boiled until soft before they are suitable for use in this recipe

 

Devilled Spatchcock

Serves 4

Prep time: 1 hour (including marinating)     Cook Time: 25 Minutes

Ingredients

2 Pousssin Butterfly Poussin or 4 Skin on Chicken Breast              

 

1 Long Red Chilli

 

2 Garlic Cloves

 

30mL Olive Oil (+ 30ml for cooking)

Juice and zest of 1 Lemon

 

Method

Preheat Oven to 180 Degrees Celsius

Crush together Chilli, Garlic, 30 ml Olive oil and Lemon Juice & Zest

Roll Chicken/Poussin around in Garlic/Chilli mixture and set aside in a bowl to marinate for 1 hour.

Heat a heavy based frypan on stove on high heat. Add olive oil and Seal off Chicken/Poussin until skin is golden brown. Place onto baking tray

Place Chicken/Poussin in oven and bake until fully cooked. (Approx 25 minutes)

Remove from oven and allow to rest for 2-3 minutes

 

 

To Serve

Set out 4 large dinner plates

Distribute Beans evenly between the 4 plates placing them in the centre of the plate.

If using Poussin cut in half through the centre creating a leg and breast per portion

Place Poussin half/Chicken Breast on top of beans gently

Dress with the pan juices from the oven or a little gravy & a wedge of lemon

Enjoy!