These two recipes came from a recent edition of Donna Hay Magazine. Whilst they were in the same section I’m not sure that the two dishes were meant to be served together but they were certainly a great match. Spatchcock are actually small chickens weighing roughly 500g (I believe they may be referred to as Cornish hens in the States). Given their small size I find that one spatchcock per person is usually an accurate serve. These are truly delicious and they’ll definitely be going on our regular recipe rotation. The mushrooms and cucumber may seem like and odd combination but they were amazing. The original recipe for the mushrooms included green tea soba noodles but I omitted these.
Ingredients – Serves 2 Adapted from Donna Hay Magazine
1/4 cup red iso paste
2 tablespoons rice wine vinegar
1 tablespoon mirin
1 teaspoon caster sugar
2 x 500g spatchcocks (baby chickens) trimmed and halved
Hot & Sour Cucumbers with Sticky Mushrooms
60ml cup rice wine vinegar
1 tablespoon lime juice
1/2 teaspoon dried chili flakes
1 tablespoon sesame seeds, toasted
2 Lebanese cucumbers, peeled, deseeded and sliced
1 tablespoon vegetable oil
2 punnets shimenji mushrooms (about 400g)- or you can use shitake or oyster
1/4 cup oyster sauce
1/4 cup chicken or vegetable stock
2 spring onions, white and green parts thinly sliced
Method
Preheat oven to 220C. Place the miso, vinegar, mirin and sugar in a bowl and mix to combine. Add the spatchcock and toss to coat.
Place in the oven and lower the heat to 200C and cook for 30 minutes or until cooked through and golden.
To make the mushrooms place the vinegar, lime juice, chilli, sesame seeds and cucumber in a bowl and mix well to combine, set aside. Heat the oil in a large non stick pan over a high heat. Add the mushrooms and cook for a few minutes or until soft. Add the oyster sauce and stock and cook for a further 2 minutes. Place the mushrooms in a dish, top with the cucumber and spring onions and serve.
Mustard With Mutton 