Jacques Reymond: Spatchcock and buttered cabbage with verjus


  • Serves 6 people

  • 3 spatchcock (about 500gm each), butterflied and quartered
  • 4 each spring onion bulbs and golden shallots, thinly sliced
  • 100 ml dry white wine
  • 50 ml port or muscat
  • 2 tbsp white wine vinegar
  • 3 garlic cloves, thinly sliced
  • 6 juniper berries, roasted and crushed
  • 4 thyme sprigs
  • 60 ml (¼ cup) hazelnut oil
  • 25 ml verjus
  • 95 gm (1/3 cup) Dijon mustard
  • Buttered cabbage
  • 1 small Savoy cabbage, leaves separated (about 900gm)
  • 60 ml (¼ cup) olive oil
  • 100 gm thin bacon rashers, coarsely chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 150 gm butter, coarsely chopped
  • 60 ml (¼ cup) hazelnut oil
  • 25 ml verjus
01   Preheat oven to 200C. Marinate spatchcock with spring onion, shallot, wine, port, vinegar, garlic, juniper, thyme, hazelnut oil and verjus for 30 minutes. Drain, place skin-side up on a wire rack placed on an oven tray. Brush with mustard, season with freshly ground pepper, roast until a crust forms and spatchcock is cooked through (12-15 minutes).
02   Meanwhile, for buttered cabbage, coarsely tear cabbage leaves, discarding thick veins. Heat oil in a casserole over low heat, add bacon, onion and garlic and stir occasionally until tender (4-5 minutes). Add butter and cabbage, season to taste, increase heat to high, cook until cabbage is just tender but still bright green (4-5 minutes). Transfer to serving plates, drizzle with hazelnut oil and verjus, top with spatchcock pieces and serve immediately.
Note You may need to order butterflied spatchcock in advance from your butcher.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.







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