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

Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce - Remove the backbones from spatchcock with kitchen shears, press on breastbone to flatten them

By Rodney Dunn & Ali Currey-Voumard
  • Serves 4
  • 20 mins preparation
  • 45 mins cooking
Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce
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."

Ingredients

  • 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 lemon juice (¼ cup)
  • 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

Main
  • 1
    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.
  • 2
    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).
  • 3
    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).
  • 4
    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.
  • 5
    For chilli salt, combine all ingredients in a bowl and mix well.
  • 6
    To serve, halve spatchcocks and arrange on a platter with vegetables, scatter with chilli salt and drizzle with lemon sauce.
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  • Author: Rodney Dunn & Ali Currey-Voumard