4butterflied spatchcock (about 500gm each)150 mlolive oil2 tbspfinely chopped oregano2garlic cloves, finely chopped100 gmhazelnuts300 mlValdespino fino sherry (see note)1baby fennel bulb2small pears, such as corella1small Savoy cabbage, shaved on a mandolin½ cup (loosely packed)mint50 gmshaved Parmigiano-Reggian2golden shallots, thinly sliced50 mlChampagne vinegar120 mlmild-flavoured extra-virgin olive oil
Combine spatchcock, olive oil, oregano and garlic in a non-reactive bowl (see cook’s notes p178), season to taste and stir to coat well, then marinate for 30 minutes.
Meanwhile, preheat oven to 180C. Roast hazelnuts on an oven tray, stirring occasionally until lightly browned (6-7 minutes). Rub with a tea towel to remove skins, then coarsely chop and set aside.
Meanwhile, simmer sherry in a small saucepan over low heat until reduced to a light syrup (20-25 minutes), set aside.
Preheat a char-grill pan or barbecue to medium-high. Remove spatchcock from marinade (reserve) and grill, turning and basting occasionally with marinade, until browned and cooked through (5-6 minutes each side), stand in a warm place to rest for 5 minutes.
Meanwhile, thinly shave fennel on a mandolin and stand in iced acidulated water (see cook’s notes p178) until crisp (5 minutes). Cut pear into julienne on a mandolin and add to fennel. Just before serving, drain fennel and pear well, toss in a bowl with cabbage, mint, Parmigiano-Reggiano, shallot, vinegar and extra-virgin olive oil, and season to taste.
Quarter each spatchcock and pile on serving plates with pear and cabbage salad. Drizzle spatchcock with reduced sherry, scatter with roast hazelnuts and serve.
Note Valdespino fino sherry is available from select liquor shops. If unavailable, substitute another fino sherry.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.