2 minute read
My Kitchen - Barbecued spatchcock, mojo verde and lime-buttered corn
from TT 137
by TIMES TODAY
My Kitchen
Barbecued spatchcock, mojo verde
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and lime-buttered corn
By Elvis Abrahanowicz | https://www.delicious.com.au/
INGREDIENTS 1 tbs smoked paprika 4 butterflied spatchcock (ask your butcher to do this for you) 4 corn cobs Lime wedges, to serve MOJO VERDE 2 tsp caster sugar 2 long green shallots 1 bunch coriander, finely chopped 1 tsp toasted cumin seeds 8 (40g total) pickled green chillies (pickled guindillas, from Spanish or specialty food shops), drained, finely chopped, plus 2 tbs pickling liquid 2 tbs extra virgin olive oil, plus extra to drizzle 1 tbs white wine vinegar LIME BUTTER 150g unsalted butter, room temperature 2 tbs Old Bay seasoning (spice mix, from specialty food shops) Zest and juice of 2 limes 1/2 bunch marjoram, leaves picked
METHOD 1.To marinate the spatchcock, place the smoked paprika and 2 tbs sea salt in a small bowl and stir to combine. Place the spatchcock in a large deep baking tray, drizzle with olive oil and scatter over the smoked paprika mixture, making sure to coat all sides of the spatchcock. Stand at room temperature until ready to barbecue.
2.For the mojo verde, place all the ingredients in a small food processor and whiz until finely chopped. Transfer to a bowl, season to taste and stir to combine. Set aside. 3.For the lime butter, place all ingredients in a bowl, season to taste and stir to combine. Set aside at room temperature until ready to serve. 4.Preheat oven to 180°C and preheat a lightly greased barbecue or chargrill pan to a high heat. Grease a large oven tray and line with baking paper. 5.Barbecue spatchcock, skin-side down, on the barbecue at plate, for 7-8 minutes until golden brown. Transfer to prepared tray, skin-side up, and bake for 20-25 minutes until cooked through. Cover loosely with foil and rest for 15 minutes before serving. 6.Meanwhile, peel back corn husks and remove silks. Leave the husks intact at the base and tie with kitchen string. Barbecue corn for 6-8 minutes, turning frequently, until charred. 7.To serve, place spatchcock and corn on a serving platter. Spoon butter over corn and drizzle some mojo verde over the spatchcock. Serve with remaining mojo verde, butter and lime wedges alongside.
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TT 137 | JAN 24th -30th| 2022
