Spatchcocks with salsa verde and frisée

AT A GLANCE

  • Serves 4 people

  • 4 (about 650gm each) spatchcocks
  • 2 bay leaves, coarsely chopped
  • ¼ cup (loosely packed) flat-leaf parsley leaves, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 125 ml (½ cup) extra virgin olive oil
  • 2 tbsp finely grated lemon rind
  • 1 head frisée, trimmed and washed, to serve
  •  
  • Salsa verde
  • 6 anchovy fillets
  • 25 gm (¼ cup) capers in oil, drained
  • 4 cloves garlic, coarsely chopped
  • 2 cups (firmly packed) flat-leaf parsley leaves
  • 250 ml (1 cup) extra-virgin olive oil
01   Using 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.
02   For 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.
03   Preheat 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.

Recipe:

ANDY HARRIS

Photography:

CHRIS CHEN

Styling:

ANDY HARRIS AND VANESSA AUSTIN

Drinking Suggestion:

YOUNG HUNTER VALLEY SEMILLON. , suggested by ANDY HARRIS

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