Monday, February 28, 2011

something different - bbq'd birds

Like a lot of other things in our lives, I find that it is really easy to fall into a rut in the kitchen... Too often we find ourselves cooking the same things over and over.  Whilst the things we cook to death often fall into the 'family favourites' bracket (because there is good reason that we cook them as often as we do), it is time for us to broaden our horizons!!!  In the search of a new 'family favourite' mother and I have made a promise.  We will cook something new and exciting each week.  

And so last week I found inspiration from the February installment of Gourmet Traveller magazine.

While over at Straddie last weekend, we cooked our take on marinated Spatchcock (and Poussin - there is a difference I have now learnt, Poussin is a smaller bird which is juicier and has a more delicate taste) with homemade flat bread and a simple tomato and rocket salad...

I couldn't (and still can't) believe how simple it is to make flat bread - flour, warm water and butter creates this!!!  I have found (now that I have cooked it multiple times!) that the trick is to roll the dough until it is really thin then spray with oil and fry quickly on a very very hot plate or grill... If you leave the bread on the heat for too long it will become too crispy (and like cardboard), too short and it will be too doughie.  For me, the bread needs to be soft enough to fold with a slight crustiness.

We didn't have a basting brush to keep the birds hydrated while they were on the BBQ so we improvised with a bunch of thyme.

The marinade for the birds was a combination of olive oil, lemon juice, lemon rind, garlic and thyme. These flavours were simply perfect for the hot weather, especially when paired with a cold Peroni. 

A simple salad of cherry tomatoes (halved), red onion (finely diced) and basil (thinly sliced) splashed with white wine vinegar, good quality olive oil and a pinch of sugar served with a bunch of rocket adds another level of freshness to finish off a great combination!

Mum and Dad's back deck was the perfect backdrop for yet another great family lunch. 

The BBQ'd birds and the flat bread ticked all the boxes and are now the latest additions to the favourite's list. True to form, I have cooked them both on multiple occassions since last weekend and have enjoyed them each and every time!  It is exciting when you cook something new that you (and the people you cook for) really enjoy.

Happy Eating!!!



  1. Yum yum yum! Looks great! I had no idea flatbread was so easy to make, very impressed Sam. Loving your photographs - you have a very good eye (must take after your sister!)

  2. Thanks Kate! I desperately need a new camera though... Getting around with mum's (or Anna's for that matter) pink camera doesn't do too much for my integrity!

  3. Photos are beautiful! Everything looks delicious and I can't believe that flatbread is made only with three ingredients and that's if you count the warm water. I have to try this. I make pizza dough all the time, but have yet to try flatbread.

  4. You are so clever. I am in awe of you! I wish I could cook like this. All I can do is set the table! BTW - Loving mum's bird tablecloth with your bird dish! Clever.