Chef's Recipes

Coal-grilled spatchcock with fenugreek, coriander and walnuts

Australian Gourmet Traveller recipe for coal-grilled spatchcock with fenugreek, coriander and walnuts by Gerard's Bistro, Brisbane.

By Ben Williamson
  • 1 hr preparation
  • 1 hr 25 mins cooking plus cooling, infusing, marinating, resting
  • Serves 4
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Coal-grilled spatchcock with fenugreek, coriander and walnuts
“Would you please ask chef Ben Williamson at Brisbane’s Gerard’s Bistro for the recipe to his excellent coal-grilled spatchcock?”
Leanne Small, Brisbane, Qld
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
You’ll need to begin this recipe a day ahead.


  • 1 onion, coarsely chopped
  • 4 spatchcock (500gm each), butterflied, wing tips and thigh bones removed
  • 2 Lebanese cucumbers, shaved lengthways on a mandolin
  • 1 cup each (loosely packed) coriander and mint
  • 4 radishes, thinly sliced on a mandolin
  • Seeds of 1 pomegranate
  • 80 gm marinated goat’s cheese or Persian feta
  • 60 ml reduced chicken stock (see note) (¼ cup)
Fenugreek oil
  • 150 ml vegetable oil
  • 25 gm fenugreek seeds
Spiced walnuts
  • 30 gm butter
  • 100 gm walnut halves
  • 1 tsp each smoked paprika and ras el hanout (see note)
  • 30 ml Pedro Ximénez
Pomegranate vinaigrette
  • 25 ml chardonnay vinegar
  • 2 tsp pomegranate molasses (see note)
  • 60 ml extra-virgin olive oil (¼ cup)


  • 1
    For fenugreek oil, warm oil and fenugreek in a small saucepan over low heat to infuse (20 minutes). Cool to room temperature, then strain and set aside.
  • 2
    Juice onion in a juicer or process in a food processor, strain (discard solids) and combine with spatchcock in a non-reactive container. Refrigerate to infuse (30 minutes), then drain, pat dry, place in a clean container and pour fenugreek oil over. Refrigerate overnight for flavours to develop.
  • 3
    For spiced walnuts, preheat oven to 120C. Heat butter in a small frying pan until foaming, add walnuts and stir until toasted (3-4 minutes). Add spices and 1 tsp salt, toss to coat, then add Pedro Ximénez and cook until reduced completely (2-3 minutes). Transfer to an oven tray lined with baking paper and roast until dry (25-30 minutes). Set aside.
  • 4
    For pomegranate vinaigrette, whisk vinegar and molasses in a bowl to combine. Slowly add oil in a thin steady stream until incorporated. Season to taste and set aside.
  • 5
    Heat a charcoal barbecue (or large char-grill pan) to medium heat, place spatchcock skin-side down and grill, turning occasionally, until crisp and cooked through (20 minutes). Set aside to rest (5-10 minutes).
  • 6
    Combine cucumber, herbs, radish, pomegranate seeds and goat’s cheese in a large bowl, drizzle pomegranate vinaigrette over and toss to combine. Warm reduced chicken stock in a small saucepan over medium heat. Cut spatchcock into quarters, drizzle with stock and serve with salad scattered with spiced walnuts.


Cook 400ml chicken stock over medium heat until reduced to 60ml. Ras el hanout, a Moroccan spice blend, and pomegranate molasses are available from Middle Eastern and other select delicatessens.
This recipe is from the January 2013 issue of

  • undefined: Ben Williamson