Is it your turn to host Christmas lunch this year? Celebrate the sheer joy of Christmas, an excuse (if we ever needed one?) to eat, drink and be merry, using our breezily modern interpretation of a Christmas feast that guests can munch on in between swims or backyard cricket. Here’s one scrumptious main that’s sure to be enjoyed by all – Za’atar Spiced Spatchcock with Chimichurri. For more Christmas day recipes see ‘Spread the Cheer’ in Issue 8 of HOORAY!
WHAT YOU’LL NEED
3 spatchcocks (400-500g each) | Olive oil | 3 tbsp za’atar spice (freshly made is best) | Salt and pepper to taste | Crème fraîche (optional) Chimichurri: 3-6 garlic cloves (to taste) | 2 x French eschallots, peeled | 1 bull horn chilli, chopped | 2 cups firmly packed parsley | 1 cup firmly packed coriander | 1 cup firmly packed oregano | ½ cup olive oil | 1 tbsp lime juice | 2 tbsp sherry vinegar
WHAT TO DO
- Preheat oven to 200°C.
- Tie legs of spatchcock together with cooking twine and fold wings underneath the bird to avoid burning the tips. Rub bird with oil and za’atar spice and place in a large roasting pan.
- Roast for 40-46 minutes or until juices run clear when the thigh is pierced with a knife tip.
- For the chimichurri, pulse garlic, eschallots and chilli in a food processor until finely chopped. Add fresh herbs and continue to pulse.
- Transfer mixture into a separate bowl, add olive oil, lime juice, sherry vinegar and stir well until combined. Season to taste.
Arrange spatchcock on a serving plate, drizzle with chimichurri and serve with a large dollop of crème fraîche.
Photography Lara Hotz | Styling She Designs Events | Food Styling, Catering + Recipes Violets and Vinegar | Floral Styling Mikarla Bauer | Hair Tash Owers | Make-up Chantel Elliott | Clothing Tigerlily +Vanishing Elephant | Venue Brogers End