1.Using scissors, cut along both sides of spatchcocks’ backbones, discard backbones. Halve each spatchcock along breastbone. Using small sharp knife pierce spatchcocks all over.
2.Blend or process oil, chilli, mustard, rind, juice and garlic until smooth. Reserve ½ cup chilli mixture; combine remaining chilli mixture and spatchcock in large bowl. Cover; refrigerate 3 hours or overnight.
3.Preheat oven to 200°C (180°C fan-forced). Grease sixteen ⅓-cup (80ml) muffin pan holes.
4.To make rösti, coarsely grate potatoes into large bowl; stir in salt. Squeeze out excess liquid; stir in butter. Divide mixture among 16 of the pan holes, pressing mixture down firmly. Bake 30 minutes or until browned and crisp. Keep warm until ready to serve.
5.Halve capsicum; discard seeds and membranes. Place on oven tray; grill or roast, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin. Blend or process capsicum with reserved chilli mixture until smooth.
6.Cook spatchcock on heated oiled grill plate (or grill or barbecue), covered for 30 minutes. Uncover spatchcock; cook for about another 30 minutes.
7.Serve spatchcock with rösti, sweet capsicum puree and spinach leaves.
The chilli paste made in this recipe also tastes great rubbed over a whole chicken or fish before being roasted.Note