ROASTED SPATCHCOCK WITH POMEGRANATE SAUCE AND POTATO ROSTI

INGREDIENTS

4 Game Farm Spatchcocks
1/2 cup bottled pomegranate juice
1/2 cup sugar
1 teaspoon sea salt
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/8 teaspoon crumbled saffron threads
2 tablespoons olive oil

Beans and Feta
4 floury potatoes, peeled and coarsely grated
1 tablespoon fresh rosemary, chopped
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper

METHOD

In small saucepan over moderately high heat, whisk together 1/2 cup water, pomegranate juice, and sugar. Bring to boil and cook, uncovered, until thick and syrupy, about 15 minutes. Preheat oven to 200°C. In small bowl, whisk together salt, cumin, turmeric, pepper, and saffron. Sprinkle spatchcock with spice mixture; press to adhere. Heat some of the olive oil in a non stick pan and brown each spatchcock (about five minutes). Transfer to a baking pan and pour pomegranate syrup over. Roast 30 minutes, basting occasionally. While spatchcock are roasting, make rosti. In large bowl, stir together grated potato, rosemary, salt, and pepper. Heat two tablespoons of oil in a heavy 22cm nonstick skillet over moderate heat. Heat until hot but not smoking. Pour in 1/2 potato batter and lightly press to form even layer that completely fills pan. Cook, without moving, until underside is browned, about 12 minutes. Invert large plate over skillet and flip rosti onto plate. Add one tablespoon of oil to skillet, then slide rosti back, uncooked side down, into skillet. Cook until underside is golden brown, about five minutes. Remove from heat and keep warm, then repeat process with remaining oil and potato to make second rosti. Cut into wedges and serve with spatchcock.