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Spatchcock with beans and white anchovy

Australian Gourmet Traveller recipe for spatchcock with beans and white anchovy by Adam Lord from Bourke Street Bakery After Hours in Sydney.

By Adam Lord & Sam Bennett
  • 25 mins preparation
  • 25 mins cooking plus infusing, resting
  • Serves 4
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Spatchcock with beans and white anchovy


  • 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 olive oil (¼ cup)
  • 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


  • 1
    For spice mix, blend ingredients and 3 tsp salt in a blender until smooth, then set aside.
  • 2
    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).
  • 3
    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).
  • 4
    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.
Drink Suggestion: 2011 Bourke Street Chardonnay, Canberra District, NSW, or 2011 Windowrie “The Mill” Sangiovese, Central Ranges, NSW. Drink suggestion by Willem Hock