“Conversation about the weather is the last refuge of the unimaginative.” – Oscar Wilde.
Fair call, Oscar. Fair call.
Even though you didn’t come to this page to read about
whether it is hot or cold, I am still going to talk about it. However, I can acknowledge that it is not the most
exciting topic at the best of times. Maybe my imagination has been channeled
into the pile of assignments (for my graphic design course) that I have been
chipping away at these days.
My study and assignments feed my creativity in much the
same way that cooking and blogging seem to - but I miss blogging regularly.
Sometimes the assignments on my desk cause my eyes to
wander, until I am gazing out on a day where the sun is shining and the air is
sweet. My senses are confused – it’s meant to be cold and wintry! I can’t
concentrate on what is happening on my laptop. I can’t work under these
conditions!
One Saturday, about a week ago, I succumbed to the call of
the sun and ventured out to my local farmers markets where I spent a slightly
embarrassing amount on 3 fat little spatchcocks. To make myself feel better about my expensive
purchase, I decided to call them by their French name, poussins - so much
cuter.
I made a butter with lavender, thyme and lemon zest and
stuffed it under the skins of my little poussins.
I then drizzled them (along
with some parsnips and kipfler potatoes) with my current favourite honey and
roasted them for a late lunch with friends/procrastination from assignments/I
need to cook again meal.
We ate our individual birds with a beautiful rosé that one of my friends brought along. The label on the
bottle made me feel as happy as the contents.
Winter and assignments were far from my mind as the sweet,
floral scent of the lavender, thyme and lemon filled the sunny dining room at
my friend’s house. We ate, laughed and talked about how happy the weather was
making us – and for me, talking about the weather was a completely perfect and inspiring topic of conversation.
I like to think Oscar would have agreed.
I like to think Oscar would have agreed.
Sunday Spatchcocks with Fragrant Butter and Honey, served with Parsnips and Kipfler Potatoes.
Serves 3
3 400 - 500g spatchcocks.
100g butter at room temperature.
1 tbsp food grade lavender.
Bunch of thyme
3 lemons and zest from 2.
1 garlic bulb.
Parsnips.
Kipfler potatoes.
Olive oil.
About 2 tablespoons honey for drizzling.
Pre-heat oven to 180-190C.
Put a pot of water on and bring to the boil. Peel the parsnips and slice into thin strips - in quarters, lengthways. Half the potatoes, lengthways. Add the potatoes and parsnips to the pot and and par boil them for about 10 to 12 minutes or until they yield but are still firm when poked with a knife. Drain the veggies before tossing in a little olive oil, salt and pepper, and set aside.
Mix the lemon zest, leaves from about 3 sprigs of thyme and lavender through the butter and set aside.
Rinse the spatchcocks and pat dry thoroughly with kitchen towel.
Gently separate the skin from the flesh and work the fragrant butter under the skin. Make incisions in the skin on the drumsticks and push butter under the skin there too.
Rub any leftover butter over the outside of the spatchcocks.
Season the spatchcocks with salt and pepper and a tiny bit of lavender. Stuff the cavity of each spatchcock with half a lemon, a few sprigs of thyme and a couple of garlic cloves.
Place the spatchcocks in a large roasting pan and scatter the veggies between the birds. Add lemon quarters and the leftover garlic cloves to the pan. Drizzle honey over the birds and the veggies.
Roast for around 45 minutes or until the birds are golden brown, slightly burnished and the juice runs clear when poked with a knife. Serve with fresh greens and a glass of rose.
100g butter at room temperature.
1 tbsp food grade lavender.
Bunch of thyme
3 lemons and zest from 2.
1 garlic bulb.
Parsnips.
Kipfler potatoes.
Olive oil.
About 2 tablespoons honey for drizzling.
Pre-heat oven to 180-190C.
Put a pot of water on and bring to the boil. Peel the parsnips and slice into thin strips - in quarters, lengthways. Half the potatoes, lengthways. Add the potatoes and parsnips to the pot and and par boil them for about 10 to 12 minutes or until they yield but are still firm when poked with a knife. Drain the veggies before tossing in a little olive oil, salt and pepper, and set aside.
Mix the lemon zest, leaves from about 3 sprigs of thyme and lavender through the butter and set aside.
Rinse the spatchcocks and pat dry thoroughly with kitchen towel.
Gently separate the skin from the flesh and work the fragrant butter under the skin. Make incisions in the skin on the drumsticks and push butter under the skin there too.
Rub any leftover butter over the outside of the spatchcocks.
Season the spatchcocks with salt and pepper and a tiny bit of lavender. Stuff the cavity of each spatchcock with half a lemon, a few sprigs of thyme and a couple of garlic cloves.
Place the spatchcocks in a large roasting pan and scatter the veggies between the birds. Add lemon quarters and the leftover garlic cloves to the pan. Drizzle honey over the birds and the veggies.
Roast for around 45 minutes or until the birds are golden brown, slightly burnished and the juice runs clear when poked with a knife. Serve with fresh greens and a glass of rose.
