Recipes
Fan grilled spatchcock with roasted pepita sauce
1 hour 30 minutes
Preparation time
1 hour
Cooking time
4-6 servings
Serves
Ingredients
Spatchcock chicken
2kg whole chicken
750ml apple cider
2 tbsp dry lemon myrtle leaves
30ml Olive oil
Salt
Roasted pepita sauce
75g raw pepitas
1 cinnamon stick
1 bunch coriander, keep some leaves for garnish
2 jalapenos chilli’s, stems removed
120ml grapefruit juice
60ml apple cider vinegar
60ml lime juice
30g brown sugar
Salt, to taste
Lemon myrtle salt
2 tbsp salt flakes
1 tbsp dry lemon myrtle leaves
1 tbsp fried shallots
To serve
Capsicum
Broccolini
Red onion
Zucchini
Eggplant
Method
Lemon myrtle salt
- Grind all ingredients in a mortar and pestle, or spice mill, until well combined and set aside.
Roasted pepita sauce
- Spread the pepitas and cinnamon stick on a baking tray and place into the oven on shelf position 2. Cook on Fan Plus at 180°C for 10 minutes. Remove the tray and allow to cool.
- Place the roasted pepitas and cinnamon into a blender, along with the remaining ingredients, and blend until smooth.
Spatchcock chicken
- Remove the wishbone and backbone, flatten the flesh carefully and place into a large bowl. Add the apple cider and lemon myrtle, cover and set aside for 1 hour to marinate at room temperature.
- Cut vegetables into 2-3cm pieces and toss in olive oil, salt and pepper.
- Preheat the oven on Fan Grill at 200°C.
- Remove the chicken from the marinade. Flatten out, skin side down on a grilling and roasting insert on a multi-purpose tray and drizzle inside the cavity with half of the olive oil and season with salt.
- Place into the oven on shelf position 4 and cook for 25 minutes.
- Turn the chicken over so the skin side is now facing up, drizzle with remaining olive oil and cook for 5 minutes.
- Place the vegetables around the chicken and cook for a further 15-20 minutes, until chicken is nicely browned and vegetables are cooked.
To serve
- Pour the roasted pepita sauce mixture into a pan and cook on high heat, induction setting 7, stirring for approximately 5-6 minutes until the sauce has reduced. Remove from the heat and season with salt to taste.
- Spoon the roasted pepita sauce onto a platter and place the grilled vegetables around the platter.
- Place the spatchcock chicken onto the platter and sprinkle generously with lemon myrtle salt.
Applicance Functions
Miele
At Miele, we take pride in creating more than premium appliances, our dedicated team of Culinary Experts develop every recipe with the same commitment to quality and precision that defines our appliances. Guided by innovative cooking technology and meticulous engineering, we craft dishes that highlight the full potential of our cooking appliances, helping you achieve perfect results every time. We see our recipes not just as instructions, but as an invitation to explore cooking with confidence, where every step is tested and refined to deliver an outstanding culinary experience.