The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Spatchcock with beans and white anchovy

You'll need

2 spatchcock (500gm each) 160 gm each Roman, yellow and green beans, trimmed and cut into 3cm lengths 1½ tbsp olive oil 2 garlic cloves, thinly sliced 1 tbsp rosemary Finely grated rind and juice of 2 lemons, plus cheeks to serve 6 white anchovy fillets   Spice mix 60 ml (¼ cup) olive oil 1 tbsp lemon juice 5 garlic cloves 1 tbsp sumac 2 tsp each ground ginger, smoked paprika, onion powder and ground turmeric ¼ tsp hot ground chilli


  • 01
  • For spice mix, blend ingredients and 3 tsp salt in a blender until smooth, then set aside.
  • 02
  • Remove spatchcock backbones by cutting up each side of spine with kitchen scissors. Remove offal and gristle from cavity (discard) and press spatchcock flat on a chopping board, then place in a non-reactive container, and rub all over with spice mix and refrigerate for flavours to develop (overnight).
  • 03
  • Place a large cast-iron, ovenproof frying pan in oven and preheat to 210C. Remove heated frying pan and line base with baking paper. Place spatchcock skin-side down in pan and weight with another piece of baking paper and another heavy pan. Cook spatchcock over low heat for 5 minutes, then transfer to oven and roast for 6 minutes. Turn spatchcock, weight with pan and roast until tender and cooked through (8-10 minutes). Cover with foil and set aside to rest (10 minutes).
  • 04
  • Meanwhile, blanch beans in boiling salted water (1 minute), then refresh. Heat olive oil in a frying pan over high heat, add garlic and beans and stir occasionally until fragrant (2-3 minutes), then add rosemary, lemon rind and juice and anchovies and season to taste. Place beans on a serving plate, top with spatchcock, drizzle resting juices over and serve hot with lemon cheeks.

Note "This dish speaks to the way we serve food at After Hours," says Allam. "It can be shared by four or used as a main for one. It's fresh, tasty and full of flavour. Only the seriously health-conscious could resist this chicken skin." You'll need to start this recipe a day ahead to marinate the spatchcock.

At A Glance

  • Serves 4 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

2011 Bourke Street Chardonnay, Canberra District, NSW, or 2011 Windowrie “The Mill” Sangiovese, Central Ranges, NSW.

Featured in

Apr 2013

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

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