Woodfire Roasted Spatchcock, Zhoug, Labneh, Turnips - Recipe by Chef Max Vloet

Ingredients

2 600g spatchcock

Brine:

3L water
120g rock salt
90g brown sugar
2 tsp ras el hanout

Zhoug:

20g coriander
35g parsley
1 lemon
1 orange
1 jalapeno
2 garlic cloves
1/2 tsp coriander seeds
1/2 tsp cumin seeds
150mL extra virgin olive oil
Pinch of salt

Plating:

2 Tbs labneh
6 baby turnips

Method

Boil all brine ingredients together to dissolve salt and sugar and allow to cool.

Submerge the spatchcock in cold brine liquid for a minimum of 12 hours.

After 12 hours take the spatchcock out of its brine and bring the brine to the boil.

Skim of the brine and poach the spatchcock for around 12 minutes.

Allow to cool and dry out the skin for 4 hours before roasting in the oven on 210 C.

For 12 minutes and rest for 4 minutes (we roast our spatchcocks in the wood oven).

Zhoug:

Char the jalapeno over an open flame or over coals.

Zest lemon and orange in a mortar and pestle and add roasted jalapeno toasted spices, pinch of salt and garlic pound to a paste.

Add the juice of a lemon and finely chopped herbs olive oil mix till combined.

Turnips:

Half the turnips green stalks and wash of any excess dirt.

Mix with olive oil and salt and grill over charcoal or in grill pan.

To finish:

Spread the labneh on the bottom of the plate divide up the roasted spatchcock and place on the labneh place on the turnips and dress it all with the zhoug.

Just one thing left to do is sit down with your friends and enjoy!