Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce


"As the weather warms so does the desire to cook outside," says Rodney Dunn. "If you have a wood-fuelled barbecue, then this dish will be all the better. We particularly like to grill spring onions this way - with nothing more than the chilli salt and lemon sauce they make a great side dish."

You'll need

4 spatchcock (about 400gm each) 100 ml extra-virgin olive oil 2 baby fennel, cut into thick wedges 2 celery hearts, quartered lengthways 16 spring onions, trimmed   Lemon sauce 2 egg yolks 60 ml (¼ cup) lemon juice 200 ml olive oil 200 ml sunflower oil 100 ml warm chicken stock   Chilli salt 2 tbsp sea salt flakes 1 tsp dried chilli flakes 1 tsp smoked paprika 1 tsp mustard powder 1 tsp ground black pepper ¼ tsp ground cloves

Method

  • 01
  • Remove the backbones from spatchcock with kitchen shears, press on breastbone to flatten them, then tuck wing tips underneath. Pat spatchcock dry with paper towels, brush with a little oil and season with salt.
  • 02
  • Heat a barbecue or char-grill pan to medium-high heat, add spatchcock skin-side down (in batches if necessary) and cook, turning occasionally, until juices run clear when thickest part of thigh is pierced (18-20 minutes; if you cook them in batches keep them warm in a 100°C oven).
  • 03
  • Meanwhile, drizzle vegetables with remaining oil, season to taste and grill until tender (8-10 minutes for celery and fennel; 5-6 minutes for spring onions).
  • 04
  • For lemon sauce, whisk egg yolks and lemon juice together in an electric mixer until pale and thick (3-4 minutes). With motor running, add combined oils in a thin steady stream until incorporated, then add chicken stock. Season to taste with sea salt and freshly ground black pepper.
  • 05
  • For chilli salt, combine all ingredients in a bowl and mix well.
  • 06
  • To serve, halve spatchcocks and arrange on a platter with vegetables, scatter with chilli salt and drizzle with lemon sauce.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2017

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