Roast spatchcocks with radish and currant salad


You'll need

5 fresh bay leaves, coarsely chopped 3 garlic cloves, coarsely chopped 2 lemons, finely grated rind only 80 ml (1/3 cup) olive oil 4 spatchcocks (about 500gm each), butterflied   Radish and currant salad 1 bunch radishes (about 7), thinly sliced on a mandolin ½ cup flat-leaf parsley (loosely packed), coarsely chopped 2 tbsp Greek-style yoghurt 2 tbsp currants, soaked in warm water for 10 minutes, drained 1 tbsp extra-virgin olive oil

Method

  • 01
  • Preheat oven to 200C. Coarsely pound bay leaves, garlic, lemon rind and 1 tsp sea salt in a mortar and pestle until a coarse paste forms. Add 60ml olive oil, stir to combine and set aside.
  • 02
  • Heat remaining oil in a large frying pan over high heat, add spatchcocks, skin-side down, season to taste and cook until golden (3-5 minutes), turn and cook for another minute, then transfer to a rack placed over a roasting pan. Spoon marinade over spatchcocks, season to taste, then roast until cooked through (10-15 minutes).
  • 03
  • Meanwhile, for radish and currant salad, combine ingredients in a bowl, season to taste, toss to combine and serve with spatchcocks, drizzled with pan juices.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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