Name: Roasted garlic and sage spatchcock with potato and proscuitto
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: Roasted garlic and sage spatchcock; 10 clove garlic; 4 large sage leaves; salt; 200 gram softened butter; 4 500 gram spatchcock; 2 whole garlic bulbs, halved; Potato and proscuitto; 800 gram coliban potatoes, thinly sliced; 1 onion, peeled and cut into thin rings; 1/2 cup water or stock; salt and pepper; 4 slice prosciutto, torn

Ingredients

Roasted garlic and sage spatchcock

10 clove garlic

4 large sage leaves

salt

200 gram softened butter

4 500 gram spatchcock

2 whole garlic bulbs, halved

Potato and proscuitto

800 gram coliban potatoes, thinly sliced

1 onion, peeled and cut into thin rings

1/2 cup water or stock

salt and pepper

4 slice prosciutto, torn

Method

1.Preheat oven 220°C/200°C fan-forced.

2.Place garlic, sage and salt into a small food processor or mortar and process until smooth. Add softened butter and mix well; set aside.

3.Wipe spatchcock with absorbent paper and place one half of the garlic bulb and a teaspoon of the garlic butter into the cavity of each.

4.Ease away the skin from the breast of the spatchcock and push garlic butter under the skin to cover both breasts. Repeat with remaining birds and butter. Season well with salt and pepper.

5.Scatter potato and onion slices into the base of a baking dish and drizzle over stock; dot with any of the remaining butter and place spatchcock on top of potato. Cover with foil and roast 20 minutes.

6.Remove foil and lay prosciutto pieces over the potato and bake a further 30 minutes or until cooked.

7.Serve spatchcock with potato and steamed broccolini or beans.

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Ingredients

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