AT A GLANCE
|01||For spice mix, blend ingredients and 3 tsp salt in a blender until smooth, then set aside.|
|02||Remove spatchcock backbones by cutting up each side of spine with kitchen scissors. Remove offal and gristle from cavity (discard) and press spatchcock flat on a chopping board, then place in a non-reactive container, and rub all over with spice mix and refrigerate for flavours to develop (overnight).|
|03||Place a large cast-iron, ovenproof frying pan in oven and preheat to 210C. Remove heated frying pan and line base with baking paper. Place spatchcock skin-side down in pan and weight with another piece of baking paper and another heavy pan. Cook spatchcock over low heat for 5 minutes, then transfer to oven and roast for 6 minutes. Turn spatchcock, weight with pan and roast until tender and cooked through (8-10 minutes). Cover with foil and set aside to rest (10 minutes).|
|04||Meanwhile, blanch beans in boiling salted water (1 minute), then refresh. Heat olive oil in a frying pan over high heat, add garlic and beans and stir occasionally until fragrant (2-3 minutes), then add rosemary, lemon rind and juice and anchovies and season to taste. Place beans on a serving plate, top with spatchcock, drizzle resting juices over and serve hot with lemon cheeks.|
Note "This dish speaks to the way we serve food at After Hours," says Allam. "It can be shared by four or used as a main for one. It's fresh, tasty and full of flavour. Only the seriously health-conscious could resist this chicken skin." You'll need to start this recipe a day ahead to marinate the spatchcock.
2011 BOURKE STREET CHARDONNAY, CANBERRA DISTRICT, NSW, OR 2011 WINDOWRIE “THE MILL” SANGIOVESE, CENTRAL RANGES, NSW. , suggested by WILLEM HOCK