Spatchcocks are best eaten with your hands and are deliciously messy. Enjoy with lots of salsa verde as a dipping sauce.
- 4 spatchcocks (about 650gm each)
- 2 bay leaves, coarsely chopped
- ¼ cup flat-leaf parsley leaves, coarsely chopped (loosely packed)
- 3 cloves garlic, coarsely chopped
- 125 ml extra virgin olive oil (½ cup)
- 2 tbsp finely grated lemon rind
- 1 head frisée, trimmed and washed, to serve
- 6 anchovy fillets
- 25 gm capers in oil, drained (¼ cup)
- 4 cloves garlic, coarsely chopped
- 2 cups flat-leaf parsley leaves (firmly packed)
- 250 ml extra-virgin olive oil (1 cup)
- 1Using kitchen scissors and working with a spatchcock at a time, cut along the spine to remove backbone, place cut-side down and press down to flatten. Combine bay leaves, parsley, garlic, oil and lemon rind in a large bowl, season to taste with sea salt and freshly ground black pepper, add spatchcocks, mix to coat, cover with plastic wrap and refrigerate for at least 30 minutes.
- 2For salsa verde, process anchovy fillets, capers, garlic and parsley in a food processor until coarsely chopped. With motor running, gradually add oil in a steady stream and process for a few minutes or until blended to a thick paste. Makes 1½ cups.
- 3Preheat a barbecue to medium heat. Thread each spatchcock between 2 metal skewers, reserving marinade, and cook, basting occasionally with marinade, for 10-12 minutes each side. Serve with salsa verde and frisée.
Drink Suggestion: Young Hunter Valley semillon. Drink suggestion by Andy Harris