Roast spatchcocks with radish and currant salad
This salad was inspired by Maria Benardis’s lovely book My Greek Family Table. It’s the perfect accompaniment to the bay leaf-roasted spatchcocks.
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Serves
4
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5
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fresh bay leaves, coarsely chopped
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3
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garlic cloves, coarsely chopped
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2
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lemons, finely grated rind only
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80 ml
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(1/3 cup) olive oil
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4
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spatchcocks (about 500gm each), butterflied
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| Radish and currant salad |
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1 bunch
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radishes (about 7), thinly sliced on a mandolin
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½ cup
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flat-leaf parsley (loosely packed), coarsely chopped
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2 tbsp
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Greek-style yoghurt
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2 tbsp
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currants, soaked in warm water for 10 minutes, drained
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1 tbsp
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extra-virgin olive oil
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1
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Preheat oven to 200C. Coarsely pound bay leaves, garlic, lemon rind and 1 tsp sea salt in a mortar and pestle until a coarse paste forms. Add 60ml olive oil, stir to combine and set aside.
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2
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Heat remaining oil in a large frying pan over high heat, add spatchcocks, skin-side down, season to taste and cook until golden (3-5 minutes), turn and cook for another minute, then transfer to a rack placed over a roasting pan. Spoon marinade over spatchcocks, season to taste, then roast until cooked through (10-15 minutes).
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3
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Meanwhile, for radish and currant salad, combine ingredients in a bowl, season to taste, toss to combine and serve with spatchcocks, drizzled with pan juices.
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This recipe is from the March 2010 issue of Australian Gourmet Traveller.
RECIPE Alice Storey
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles and Alice Storey