Pan-fried lemon and mascarpone spatchcock


You'll need

4 (about 400 gm each) spatchcock, butterflied 50 ml olive oil 2 tbsp lemon juice   Mascarpone stuffing 300 gm mascarpone 25 gm parmesan, finely grated 2 tbsp finely chopped oregano 1 lemon rind, finely grated

Method

  • 01
  • For stuffing, combine ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Using fingers, gently lift skin from spatchcocks to create a pocket. Spoon a quarter of the mascarpone mixture under skin of each spatchcock, then season birds. Preheat oven to 180C.
  • 03
  • Heat olive oil in a large frying pan, add spatchcock skin-side down and sauté over medium heat for 5 minutes or until golden, then transfer to a roasting pan and roast for 15 minutes or until just cooked, add lemon juice to pan and swirl to combine. Serve immediately with strained pan juices, boiled potatoes and sautéed chicory, if desired.

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 fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

May 2007

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool

 
get the latest news

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

×