BBQ Spatchcock with Chermoula, Charred Baby Cos and Sheep’s Milk Yoghurt. This beautiful, fresh spatchcock recipe allows you to create restaurant quality food in the comfort of your own home.
1 600g butterflied spatchcock
1 head baby cos
100g sheeps milk yoghurt
½ clove garlic, minced
30ml lemon juice
30ml extra virgin olive oil
Salt and pepper to taste
For the Chermoula
¼ bunch parsley with some stem
¼ bunch coriander with some stem
50g red onion
1 clove garlic
45ml Extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 tablespoon turmeric powder
1 teaspoon ras el hanout
¼ teaspoon chilli powder
½ teaspoon salt
For the chermoula, wash the herbs. Combine all ingredients in a food processor and blitz to a fine paste.
Marinate the spatchcock with the chermoula and set aside.
For the sheep’s milk yoghurt, combine the yoghurt, 20ml lemon juice, 20ml olive oil, garlic and season to taste. Set aside.
BBQ spatchcock till it reaches 65c internal and set aside to rest.
While spatchcock is resting, quarter baby cos, wash and flash on the BBQ until it starts to wilt. Dress with remaining olive oil and lemon juice. Season to taste.
To serve, quarter spatchcock and alternately place the quarters and cos on a plate.
Finish with a lime cheek and sheep’s milk yoghurt.