Name: Butterflied spatchcock with nam jim
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 spatchcocks (2kg); 1/3 cup (90g) grated palm sugar; 2 teaspoon ground cumin; 1 teaspoon salt; 2 lebanese cucumbers (260g), seeded, sliced thinly; 1/2 cup firmly packed fresh mint leaves; 1 cup firmly packed fresh thai basil leaves; 1 cup firmly packed fresh coriander leaves; Nam jim; 2 clove garlic, chopped coarsely; 3 long green chillies, seeded, chopped coarsely; 2 teaspoon finely chopped coriander root; 1 tablespoon fish sauce; 1 tablespoon grated palm sugar; 2 shallots (50g), chopped coarsely; 1/4 cup (60ml) lime juice

Ingredients

4 spatchcocks (2kg)

1/3 cup (90g) grated palm sugar

2 teaspoon ground cumin

1 teaspoon salt

2 lebanese cucumbers (260g), seeded, sliced thinly

1/2 cup firmly packed fresh mint leaves

1 cup firmly packed fresh thai basil leaves

1 cup firmly packed fresh coriander leaves

Nam jim

2 clove garlic, chopped coarsely

3 long green chillies, seeded, chopped coarsely

2 teaspoon finely chopped coriander root

1 tablespoon fish sauce

1 tablespoon grated palm sugar

2 shallots (50g), chopped coarsely

1/4 cup (60ml) lime juice

Method

1.Rinse spatchcocks under cold water; pat dry with absorbent paper. Using kitchen scissors, cut along each side of each spatchcock’s backbone; discard backbones. Turn each spatchcock skin-side up; use heel of hand to press flat. Using fork, prick skin several times. Rub each spatchcock with combined sugar, cumin and salt; stand 5 minutes.

2.Meanwhile, blend or process ingredients for nam jim until smooth.

3.Cook spatchcocks on heated oiled grill plate (or grill or barbecue), covered, over low heat about 20 minutes or until cooked through.

4.Meanwhile, place remaining ingredients in large bowl with 2 tablespoons nam jim; toss gently to combine.

5.Serve spatchcocks with salad and remaining nam jim.

Women's Weekly Food