Spatchcock and bitter orange casserole recipe

Created by
  Print    Enlarge text

Rating:

5/ 5 stars 5 Votes
  • Cuisine: Modern Australian

Ingredients

3 Seville oranges (or cumquats or grapefruit for a bitter-sweet taste)
3 spatchcocks (500g each)
1/2 cup mustard seed oil
3 large carrots, julienned
1 Spanish onion, sliced thin
1 1/2 cups chicken stock
1 cinnamon stick
1/4 teaspoon saffron threads, crushed and mixed with a tablespoon of water
2 fresh green chillis, chopped
1/2 cup coarsely chopped coriander
2 tablespoons unsalted pistachios, shelled and toasted
2 tablespoons slivered almonds, toasted
Couscous or rice cooked with stock, to serve

Preparation

Remove rind from oranges with potato peeler and julienne. Put in a small saucepan, cover with cold water and bring to the boil. Drain, repeat process and drain again to remove excess bitterness.

Remove pith from oranges with sharp knife. Segment oranges and remove membrane and pips. Keep flesh and juice. Truss spatchcocks by tying legs and wings against body. Heat mustard seed oil in deep flame-proof casserole dish over medium heat and brown spatchcocks all over. Remove and set aside.

Add carrot and onion to casserole, toss to coat with oil and cook over medium heat until soft. Return spatchcocks to casserole, add julienned rind, reserved orange juice, stock, cinnamon, saffron liquid, chilli and 1 teaspoon salt.

Cover and simmer for 40 minutes or until spatchcocks are tender, then stir in coriander. Remove spatchcocks from sauce, cut in halves. Stir in orange segments and return spatchcocks to sauce.

Sprinkle with nuts and serve with couscous or rice and Turkish bread.


If you enjoyed this Spatchcock and bitter orange casserole recipe then browse more Modern Australian recipes, meat recipes, fruit recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

  Restaurant Book Online Suburb
1. Valentino's   Northbridge
2. Smithfield Tavern   Smithfield
3. Benny's Bar & Cafe   Fremantle
4. Arch Rival   Palmerston
5. Stirling Hotel   Stirling
6. Mahogany Inn   Mahogany Creek
7. Morning Star Estate   Mt Eliza
8. Anise   City
9. Artespresso   Kingston
10. The Boat House by the Lake   Barton

View all Modern Australian restaurants | Start a new search

Comments (1)

   
09 Nov 2009 05:25 AEST
Al
Canberra
yum
A very tasty recipe. I substitute preserved lemons though for the orange. The nuts are compliment the dish well. I also added Macadamias.
Agree(0 people agree)
Disagree(0 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

Sticking to the steamer

To avoid food sticking to the bamboo steamer either place a cabbage leaf (or similar) in the bamboo steamer (placing the dumplings on top). Alternatively cut a round of baking paper and cut holes into it (as you would make a paper snowflake).

Glossary

Cassia

Cassia (que thanh) comes in powdered form or as bark and is used as an aromatic spice in some marinades for roasted chicken, roasted duck or beef braises.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT