Spatchcock with mustard crust, buttered cabbage and devilled sauce of pepper and verjuice

AT A GLANCE

  • Serves 6 people

  • 3 spatchcock (500gm each), deboned, halved (see note)
  • 90 gm (⅓ cup) Dijon mustard
  • 1 tsp freshly ground black pepper
  • 60 ml (¼ cup) hazelnut oil
  • 50 ml verjuice
  •  
  • Marinade
  • 100 ml dry white wine
  • 80 ml (⅓ cup) white wine vinegar
  • 60 ml (¼ cup) hazelnut oil
  • 50 ml tawny (see note) or muscat
  • 50 ml verjuice
  • 6 juniper berries, dry-roasted, finely crushed
  • 4 golden shallots, thinly sliced
  • 4 spring onions, bulbs only, thinly sliced
  • 4 thyme sprigs
  • 3 garlic cloves, thinly sliced
  •  
  • Buttered cabbage
  • 60 ml (¼ cup) olive oil
  • 100 gm good-quality bacon, cut into 5mm batons
  • 1 onion, diced
  • 3 garlic cloves, crushed
  • 150 gm butter, diced
  • 1 small Savoy cabbage (about 1-1.2kg), soft leaves torn into 6-8cm pieces
01   For marinade, combine ingredients in a non-reactive dish. Add spatchcock, turn to coat, cover with plastic wrap and stand at room temperature to marinate (30 minutes).
02   Preheat oven to 180C and grill to high heat. Remove spatchcock from marinade (discard marinade) and place skin-side up on a wire rack. Combine mustard and black pepper in a small bowl, brush evenly over skin-side of spatchcock, season to taste with sea salt and bake until spatchcock is cooked and mustard is set (13-15 minutes), then grill until spatchcock is golden (1-2 minutes). Set aside to rest (5 minutes; keep warm).
03   Meanwhile, for buttered cabbage, heat oil in a large saucepan over medium heat, add bacon, onion and garlic and cook until onion is tender (5-6 minutes). Add butter, cook until foaming, add cabbage, season to taste, cover and stir occasionally until cabbage is soft (5 minutes) then season generously to taste.
04   Divide buttered cabbage among plates and top with spatchcock. Combine hazelnut oil and verjuice in a jug, pour over spatchcock, season to taste with freshly ground black pepper and serve.
Note Spatchcock is available from select butchers, but it may need to be ordered ahead; some butchers will prepare the spatchcock for you. Port-style fortified wine made in Australia is now known as tawny.

This recipe is from the July 2012 issue of Australian Gourmet Traveller.

Recipe:

JACQUES REYMOND , STEVEN NELSON, BISTRO GITAN, VIC

Photography:

JOHN LAURIE

Styling:

LISA FEATHERBY

Drinking Suggestion:

2010 BASS PHILLIP "SELECTION POUR GITAN" GAMAY, GIPPSLAND, VIC , suggested by EDOUARD & NATHALIE REYMOND

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