The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Spatchcock, freekeh, pickled tomatoes and harissa yoghurt


"I would love to make Gordita's spatchcock for my next dinner party. May I have the recipe?"
Bronwyn Hayes, New Farm, Qld

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

2 tbsp extra-virgin olive oil 2 spatchcock (600gm each), at room temperature, halved, backbone removed ½ cup upland cress or small watercress sprigs (see note)   Pickled tomatoes 250 gm (1 punnet) cherry tomatoes 250 gm caster sugar 250 ml (1 cup) white wine vinegar ½ tsp each fennel seeds and coriander seeds ½ star anise ¼ cinnamon quill   Sherry dressing 125 ml (½ cup) sherry vinegar 85 gm brown sugar 1 small piece dried orange or mandarin peel 1/8 (1 tip) star anise ¼ cinnamon quill ¼ long red chilli 1 tsp black peppercorns   Freekeh 360 gm (2 cups) freekeh (see note) 1½ tbsp ras el hanout 6 piquillo peppers, quartered lengthways (see note) 3 radishes, cut into julienne ¼ cup flat-leaf parsley, coarsely chopped   Harissa yoghurt 250 gm Greek yoghurt 3 tsp harissa, or to taste

Method

  • 01
  • For pickled tomatoes, score the base of each tomato to let the pickling mixture seep in, then transfer to a bowl. Bring sugar and 250ml water to the boil, and add vinegar and spices. Cool slightly (1 minute), then pour over tomatoes. Top with a piece of scrunched-up and flattened baking paper to keep tomatoes submerged, cover with a lid and stand at room temperature for 3 days. Refrigerate once pickled.
  • 02
  • For sherry dressing, bring ingredients to the boil in a saucepan, then simmer to reduce by half (3-5 minutes). Strain (discard solids).
  • 03
  • For harissa yoghurt, combine ingredients in a bowl.
  • 04
  • Dry-roast freekeh and ras el hanout in a saucepan over medium heat until fragrant (1 minute). Add 625ml water, cover and simmer until tender and liquid is absorbed (25-30 minutes). Stand covered for 20 minutes, then add peppers, radishes, parsley, drained pickled tomatoes and sherry dressing to taste.
  • 05
  • Preheat oven to 220C. Remove wing tips from spatchcocks and dry skin with paper towels. Heat an ovenproof frying pan over high heat. Add olive oil, then spatchcock skin-side down, shaking pan to ensure skin doesn’t stick. Season and fry until skin is golden (3-4 minutes), then place in oven and roast until cooked through (8-10 minutes). Remove from oven, turn spatchcock over and season. Serve with freekeh, cress and harissa yoghurt.

Note Start this recipe three days ahead to pickle the tomatoes. Upland cress is available from select greengrocers but may need to be ordered. Freekeh and piquillo peppers are available from select delicatessens and supermarkets.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Dec 2015

Recipes (9 )

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×