Tag Archives: spatchcock

Spatchcock Partridge

It’s game season once more – last Sunday I bought a brace of brace of partridge, from the Pheasant Girl on the Layer Marney Lamb stall at the Farmers’ Market. The Red-legged Partridge is a small game bird introduced to Britain … Continue reading

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Last Chance Barbecue

September 12th, 2013 Last week we had a heatwave followed by rain – this week Autumn arrived with cooler temperatures and more rain. It’s a good job I invited Audrey and Fiona over for a last chance barbecue while it … Continue reading

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Spatchcock Pheasant with Harissa

January 27th, 2013 Having eaten a large amount of roast pheasant recently, down to the fact that they are currently cheap and quite delicious, I thought I’d try something different with this one. To spatchcock a bird, put it breast … Continue reading

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Spatchcock Chicken – Marinated

May 27th, 2012 I bought a chicken from the butcher to roast, but the weather’s been so warm that I wanted to do something summery with it. I fancied something hot and garlicky, so I mixed up a marinade. See … Continue reading

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Can Lluis

November 29th, 2011 Can Lluis is an 82 year old, Catalan, family run restaurant, which has survived Franco and the civil war. Their style of cuisine has always been home cooking, so it must be good! Previously there had been … Continue reading

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Spatchcock Poussin

September 16th, 2011 Poussin are small chickens, generally, less than 28 days old and weighing about 1lb. To spatchcock a chicken, the back bone is removed and the bird is flattened. According to Alan Davidson, in The Oxford Companion to … Continue reading

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Quail

March 2nd, 2011 Quail are common throughout Europe, though they originate from North Africa and Asia. They are popular game birds and it’s likely that they were introduced to Europe by the Romans. Cooking Quail: When cooking quail, you will … Continue reading

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