Spatchcocks with salsa verde and frisée


You'll need

4 (about 650gm each) spatchcocks 2 bay leaves, coarsely chopped ¼ cup (loosely packed) flat-leaf parsley leaves, coarsely chopped 3 cloves garlic, coarsely chopped 125 ml (½ cup) extra virgin olive oil 2 tbsp finely grated lemon rind 1 head frisée, trimmed and washed, to serve   Salsa verde 6 anchovy fillets 25 gm (¼ cup) capers in oil, drained 4 cloves garlic, coarsely chopped 2 cups (firmly packed) flat-leaf parsley leaves 250 ml (1 cup) extra-virgin olive oil

Method

  • 01
  • Using kitchen scissors and working with a spatchcock at a time, cut along the spine to remove backbone, place cut-side down and press down to flatten. Combine bay leaves, parsley, garlic, oil and lemon rind in a large bowl, season to taste with sea salt and freshly ground black pepper, add spatchcocks, mix to coat, cover with plastic wrap and refrigerate for at least 30 minutes.
  • 02
  • For salsa verde, process anchovy fillets, capers, garlic and parsley in a food processor until coarsely chopped. With motor running, gradually add oil in a steady stream and process for a few minutes or until blended to a thick paste. Makes 1½ cups.
  • 03
  • Preheat a barbecue to medium heat. Thread each spatchcock between 2 metal skewers, reserving marinade, and cook, basting occasionally with marinade, for 10-12 minutes each side. Serve with salsa verde and frisée.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Young Hunter Valley semillon.

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