Roast spatchcocks with radish and currant salad

AT A GLANCE

  • Serves 4 people

  • 5 fresh bay leaves, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 2 lemons, finely grated rind only
  • 80 ml (1/3 cup) olive oil
  • 4 spatchcocks (about 500gm each), butterflied
  •  
  • Radish and currant salad
  • 1 bunch radishes (about 7), thinly sliced on a mandolin
  • ½ cup flat-leaf parsley (loosely packed), coarsely chopped
  • 2 tbsp Greek-style yoghurt
  • 2 tbsp currants, soaked in warm water for 10 minutes, drained
  • 1 tbsp extra-virgin olive oil
01   Preheat oven to 200C. Coarsely pound bay leaves, garlic, lemon rind and 1 tsp sea salt in a mortar and pestle until a coarse paste forms. Add 60ml olive oil, stir to combine and set aside.
02   Heat remaining oil in a large frying pan over high heat, add spatchcocks, skin-side down, season to taste and cook until golden (3-5 minutes), turn and cook for another minute, then transfer to a rack placed over a roasting pan. Spoon marinade over spatchcocks, season to taste, then roast until cooked through (10-15 minutes).
03   Meanwhile, for radish and currant salad, combine ingredients in a bowl, season to taste, toss to combine and serve with spatchcocks, drizzled with pan juices.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

Recipe:

ALICE STOREY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES AND ALICE STOREY

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