Barossa chook

Recipes / Fish

Let this memorable spatchcock meal inspire your cooking repertoire!

Recipe «Barossa chook» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 2 lemons, 3 garlic cloves, crushed, 2/3 cup extra virgin olive oil, 1 cup chopped flat-leaf parsley, 1/3 cup chopped oregano , 4 spatchcocks, butterflied, 2 anchovy fillets in oil, drained, 1 tbsp verjuice , 1 cup pitted green olives, chopped, Rocket and roasted potatoes, to serve.

Ingredients:

  • 2 lemons 
  • 3 garlic cloves, crushed 
  • 2/3 cup extra virgin olive oil 
  • 1 cup chopped flat-leaf parsley 
  • 1/3 cup chopped oregano 
  • 4 spatchcocks, butterflied 
  • 2 anchovy fillets in oil, drained 
  • 1 tbsp verjuice 
  • 1 cup pitted green olives, chopped 
  • Rocket and roasted potatoes, to serve 

Instructions

  1. Remove the rind of 1 lemon using a vegetable peeler and combine with juice of 1/2 lemon, two-thirds of the garlic, 2 tablespoons oil and half the parsley and oregano and season well. Place spatchcocks in a glass dish, pour over the marinade, cover and chill for 4 hours.
  2. Roughly mash anchovy fillets in a bowl with verjuice, juice of 1/2 lemon, finely grated zest of 1 lemon and remaining garlic, parsley, oregano and 1/2 cup (125ml) oil. Stir in the olives and set aside.
  3. Preheat a chargrill pan to medium-high. Cook spatchcocks, skin-side down, for 5 minutes or until charred. Turn over and cook for a further 8-10 minutes until cooked through. Transfer to a plate, cover loosely with foil and rest for 10 minutes.
  4. Cut spatchcocks and serve with olive relish, rocket and roasted potatoes.