SPATCHCOCK AND PROSCIUTTO ROLL

INGREDIENTS

1 pack deboned Game Farm Spatchcock (300-350g)
4 – 6 slices prosciutto
Olive oil for brushing

Stuffing
10g butter
1 eschallot, finely chopped
1 tablespoon pine nuts
½ cup cooked quinoa (2 tablespoons uncooked)
30g semi dried tomatoes, chopped
6 Kalamata olives, sliced
1 tablespoon chopped parsley
1 tablespoon chopped mint leaves
1 egg, lightly beaten

To serve
Green Salad

METHOD

Preheat oven to 180°C. Melt the butter in a small frypan and fry the eschallot for two to three minutes until softened. Add the pine nuts and toast lightly. Combine the eschallot mix with the remaining stuffing ingredients and mix to combine. Place a double layer of foil on a work surface and lay the prosciutto on top overlapping a little. Place the spatchcock next to each other on top of the prosciutto. 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 stuffing in the middle and roll up using the foil to enclose and twisting the ends. Place on a baking tray and roast for 30 minutes. Increase the oven temperature to 200°C. Unwrap the roll and brush with olive oil. Return to the oven for 15 minutes. Allow to cool before slicing. May be served warm or cold.