When I first took up residence alone, I took to eating quail, a lovely bird for one. I missed having someone to cook for, and appreciated having a roast bird to eat. When my partner came along, I took up spatchcock, the bird for two. My favourite way of preparing it is with this fig and walnut stuffing, wrapping it in prosciutto and roasting it to crisp perfection. The meat stays lovely and moist, and the flavour combination is divine.
|1||tablespoon||walnut, finely chopped|
|1||fig, finely diced|
|1/2||teaspoon||fresh thyme leaves|
|1||tablespoon||fresh bread crumbs|
|fresh ground black pepper|
Preheat the oven to 180oC. Combine the walnut, fig, thyme and breadcrumbs. Season to taste. Remove the spatchcock from its packaging and drain well. Scoop the stuffing into the cavity of the spatchcock. Lay the prosciutto slices, side by side across the top of the bird, tucking under the ends. Place the spatchcock on a lined baking tray and roast for approximately 1 hour. Remove from the oven and slice in half down the breastbone with a very sharp and heavy knife. Place each half, cut side down, on a serving plate. Pour over the pan juices. Serve with baby vegetables such as broccolini, baby carrots and/or baby potatoes.