Spatch and grab! Que?

So Girlfriend has gone off to Chile for a fortnight to heal the earth through self improvement X 🙂
We have not. 😦

Never mind, we are instead left in charge of her house which includes these wonderful creatures


Say hi to She-ra (left) and Alfie (right). Probably making GF a little homesick right now.

and an enormous bbq. I think I’ve mentioned my bbq envy before.

Well if we can’t be in South America, we can certainly  bring a little South America to our table. We are all Asado tonight.

Asado Pollo. (Bbq Chicken).


1 per person – butterflied poussin/ spatchcock/ young chicken – ask the butcher to do this. OR check out my video below to see how to do it yourself. Probably don’t get the kids to do this one.
Pebre –  bit like a chimmi churri or mojo salsa – see recipe below
olive oil
salt and pepper
baking paper

Pre- heat the bbq to a moderate heat. Make sure the grill side is clean. Flat plate is fine in lieu of a grill. Rub the bird with salt, pepper and oil. Place skin side down on the grill, place paper on top and carefully place the flat plate (or a brick wrapped in foil) on the flesh side to flatten it out.
chickenRemove after 5 minutes.
Brush both sides with some pebre and return to the grill skin side down for a further 5 minutes, turn over and cook the flesh side gently for a couple of minutes.
Serve straight up with extra pebre and whatever else you like.

We’re having bbq corn and salad.

What Kid Did

Washed lettuce, washed coriander and spring onions, made the pebre. Peeled the corn, crushed garlic and made salad.


1/2 a bunch coriander
1/2 a bunch parsley
3 spring onions
2 garlic cloves
2 long red chilli – deseeded
1 cup olive oil
zest from 1/2 a lemon
1/2 teaspoon salt


Wash the herbs, place everything in a blender and blitz until it’s a nice smooth runny sauce.
We added far too much garlic (after a unanimous vote to do so) and blended ours a little too far. But we don’t mind admitting our mistakes.
Stick to the 2 cloves and blend on pulse or use a mortar and pestle.
Pebre often has chopped tomatoes added to it to make Chiancho en Piedra.

Butterflying a chicken – this is my first instructional video, shot by me. There are no voice instructions and You Tube probably won’t let you watch it anyways.
Go easy right,  L plate video maker ahead.

The term Spatchcock applies to the action of removing the main frame from poultry to flatten it out ready for a faster method of cookery such as the bbq. It has become synonymous with what the French call ‘poussin’ (puss – ahn) or a young chicken.
But really you can spatchcock anything from a quail to a turkey if you like.
If you order spatchcock in a restaurant you’ll no doubt get a butterflied young chicken, like in the video.

We chefs love them because they tend to have a lot more flavour than a larger chicken, they cook quickly and tend to stay moist.

Kid loves this because it’s covered in yummy, crispy skin. And too much garlic.

Viva el asado!

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