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"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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.

Grilled spatchcock with lardo, fig and Sicilian olive salad


You'll need

40 gm lardo, coarsely chopped (see note) 5 garlic cloves, crushed 2 tbsp rosemary Finely grated rind of 1 lemon 4 spatchcock (500gm each), butterflied 60 ml (¼ cup) olive oil 12 figs, halved 2 bunches rocket, trimmed 200 gm green Sicilian olives, cheeks cut off pits 80 ml (1/3 cup) extra-virgin olive oil 60 ml (¼ cup) aged balsamic vinegar

Method

  • 01
  • Preheat oven to 180C. Pound lardo, garlic, rosemary, lemon rind and 1 tbsp sea salt flakes in a mortar and pestle to a coarse paste. Set aside.
  • 02
  • Heat a large char-grill pan over medium heat. Drizzle spatchcock with oil, season to taste and grill, turning once, until golden (4-5 minutes each side). Transfer to an oven tray lined with baking paper, top with lardo mixture and roast until cooked through (10-15 minutes). Set aside to rest (5 minutes).
  • 03
  • Meanwhile, combine figs, rocket and olives in a large bowl. Whisk together oil and vinegar, season to taste, drizzle over salad and toss to combine. Serve with spatchcock, drizzled with pan juices.
Note Lardo is a cured pork back fat available from select butchers and delicatessens. If it’s unavailable, substitute lard.

This recipe is from the March 2013 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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