Spatchcock Chicken with Tricolour Slaw and Warm brownie pudding with Baileys

by grainnep

Spatchcock Chicken with Tricolour Slaw and the most amazing delicious warm brownie pudding

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Vegetable slaw

Sunday was another lazy day and this was perfect food, chicken is just so easy and tasty when cooked right and chocolate for dessert – I’m not sure there is anything better!…
This recipe of a simple spatchcock chicken covered in a delicious mix of garlic, paprika, cumin, oregano, lemon zest and olive oil heralds from the Caribbean, Cuba and even the Canaries where an adobo sauce usually contains some of the ingredients listed. The beauty of cooking a chicken this way is it speeds up the time to table and prevents the bird drying out. The heat of the spices coupled with the coolness of the slaw is a perfect easy lunch and in my case this weekend, super easy if you had had a late night and are dying for something easy and quick to prepare. The slaw is delicious and it’s a great way to get raw veggies into you without really having to force yourself.

To Spatchcock the bird
Lay a cloth under a chopping board to stop the board slipping.
Put the bird breast-side down on the board with the cavity towards you
Using your kitchen shear, cut along both sides of the backbone and remove it.
Turn the chicken over and press it flat.
You can put two skewers through the thigh and out the other side, diagonally opposite, to hold it in position while it’s being poached or grilled. And there’s your spatchcock chicken.

For the marinade
4 garlic cloves
1 teaspoon sea salt
1 teaspoon paprika (smoked)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
sea salt
1/4 cup olive oil
2-3 tablespoons white wine

Using a mortar and pestle, mash garlic and salt, then add paprika, oregano, thyme, pepper, and olive oil.
Add wine and combine well.
Coat chicken with marinade, and refrigerate several hours or overnight if you can
Cook at 180C until the juices run clear and serve with the tricolour slaw

Tricolour Slaw
4 medium carrots washed and peeled
1 head of white cabbage outer leaves removed and centre stalk removed
1 small head of red cabbage outer leaves removed and centre stalk removed

Finely shred all the vegetables
Dress and season well before serving

Dressing
1/2 cup good quality mayonnaise
1/2 cup sour cream
Juice of half a lemon
Lots of salt and pepper

Warm Chocolate Brownie Pudding
Serves 4
4oz  unsalted butter, plus little extra for buttering the dish
2 extra-large eggs, at room temperature
½ cup coconut palm sugar
1/2 cup good quality cocoa powder
¼ cup all-purpose flour  – I use gluten free
Seeds scraped from 1 vanilla bean or 1 tsp vanilla extract
2 tablespoon Baileys cream liqueur
Whipped Cream for serving

Oven at 170C
Lightly grease a medium oval baking dish.
Melt the butter and set aside to cool.
Using the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and golden yellow.  (Coconut palm sugar is golden brown so the whipped mix will be golden coloured)
Sift the cocoa powder and flour together and set aside until needed.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla, Baileys and the cocoa powder and flour mixture. Mix gently until combined.
With mixer on low, slowly pour in the cooled butter and mix again just until combined and you have a nice smooth batter.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough hot tap water to the pan to come halfway up the side of the dish and bake for 20 – 25 minutes. The middle will appear underbaked and that is perfect – gooey, oozy and delicious is how you want it.

(I try and remember this is for 4 people when I make it!)

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