GALANTINE WITH CHORIZO STUFFING

INGREDIENTS

1 pack deboned Game Farm Spatchcock (300-350g)

Stuffing
2 teaspoons olive oil
½ onion, finely diced
1 clove garlic, crushed
1 Chorizo, skinned and chopped
¼ red capsicum, finely chopped
40g fresh breadcrumbs (2 slices bread)
1 tablespoon chopped parsley
1 teaspoon smoked paprika
¼ teaspoon dried thyme
1 tablespoon butter

To serve
Options: Roast potatoes and vegetables

METHOD

Preheat oven to 190°C. Heat the oil in a medium saucepan. Fry the onion for two minutes to soften. Add the garlic, chorizo and capsicum and fry for three to four minutes or until cooked through. Remove from heat and add the breadcrumbs, parsley, paprika and thyme. Place the spatchcock next to each other on a board. The thinner end of the breast should be in the centre and the leg sections can be crossed over to form a single layer. Cut through the thicker sections and open to create an even thickness. With the long side closest to you place the chorizo mix across the centre in a sausage shape. Roll up and tie with string. Place on a baking tray and dot with butter. Roast for 35 minutes, brushing once or twice with the pan juices. Rest for 10 minutes before slicing.