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Crispy skin spatchcock with avocado & quinoa

Method

  • Place the quinoa with water in a pot, bring to the boil and simmer for 5 mins. Then strain and set aside. 
  • Rub the spatchcock skin with lemon and gently cook in a little hot oil in a large wok (or large non-stick pan), skin side down, for about 1-2 mins. Turn over and cook for about 30 secs. Then remove and set aside. 
  • At the same time, blanch the ginger in boiling water. Then refresh under cold water and drain well. 
  • Add the shiitakes, garlic, shallots, chillies and blanched ginger to the wok. Stir well and gently sauté for a minute or so, regularly stirring. 
  • Then add the black vinegar, soy, balsamic and Mirin. Toss well and cook  to reduce a little. 
  • Add the stock and Worcestershire. Mix, briefly cook and taste for seasoning. 
  • Then stir through the spring onions and briefly cook. 
  • Gently toss the cooked quinoa with the chives, preserved lemon, yoghurt, avocado and seasonings. 
  • To serve, spoon a mound of the avocado mixture in the centre of individual plates, arrange the spatchcock alongside, spoon the sauce over and top with a mixture of the julienned cucumber and daikon. 
  • Jacques Reymond, Melbourne Chef - “Cuisine du Temps”cookbook

Ingredients

  • 2 tbsp quinoa
  • 2 x 500 gm spatchcocks, cut in half & ribcages removed (your butcher can do this for you)
  • 1 lemon, cut in half
  • olive oil
  • 1 heaped tbsp julienned fresh ginger
  • 4 fresh shiitake mushrooms, finely sliced
  • 1 garlic clove, finely sliced
  • 2 shallots, finely sliced
  • 2 small red chillies, seeds removed & julienned
  • 10 ml Chinese black vinegar
  • 15 ml light soy sauce
  • 15 ml balsamic vinegar
  • 30 ml Mirin (Japanese rice wine)
  • 75 ml chicken stock
  • 10 ml Worcestershire sauce
  • 2 spring (green) onions, sliced
  • 1 tspn finely sliced chives
  • 1 tspn diced preserved lemon (or a squeeze of fresh lemon juice)
  • 1½ tbsp plain yoghurt
  • 1 avocado, finely sliced
  • sea salt & freshly ground pepper
  • telegraph (continental) cucumber, seeds removed & julienned to 5cm lengths
  • daikon (white radish), peeled & julienned to 5 cm lengths

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm