Method:
1. Preheat oven to 180°C fan-forced.
2. Combine the water, sugar and vinegar in a large frying pan; stir over low heat until sugar dissolves. Add nectarine; simmer, uncovered, about 15 minutes or until nectarine is tender. Process nectarine mixture until smooth.
3. Meanwhile, remove and discard wings from spatchcocks. Cut breast from breastbone and leg from leg bone; discard bones.
4. Heat the oil in a medium frying pan; cook spatchcock until browned both sides. Transfer spatchcock to a small shallow baking dish; roast, uncovered, until cooked through.
5. Serve roasted spatchcock with nectarine sauce; sprinkle with fresh dill sprigs, if desired.
Recipe Database
Roast Spatchcock with Nectarine sauce recipe
15/02/2008
George Calombaris
This recipe is listed under:
Poultry/Game Recipes
Ingredients:
½ cup water
2 tablespoons caster sugar
2 tablespoons white wine vinegar
1 medium nectarine, chopped coarsely
½ x spatchcock (250g)
2 tablespoons olive oil
