5fresh bay leaves, coarsely chopped3garlic cloves, coarsely chopped2lemons, finely grated rind only80 ml(1/3 cup) olive oil4spatchcocks (about 500gm each), butterfliedRadish and currant salad1 bunchradishes (about 7), thinly sliced on a mandolin½ cupflat-leaf parsley (loosely packed), coarsely chopped2 tbspGreek-style yoghurt 2 tbspcurrants, soaked in warm water for 10 minutes, drained1 tbspextra-virgin olive oil
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.
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).
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.