The team behind Surry Hills’ popular Bar H have brought culinary fire power to the The Woods at Sydney’s Four Seasons Hotel.
roasted spatchcock with radicchio & bread salad
50g unsalted butter 8 large sage leaves 4 x 500g spatchcocks* 1/4 cup (60ml) olive oil, plus extra to shallow-fry 2 thick sourdough bread slices, torn into 2cm pieces 1/4 cup (40g) sultanas, chopped, soaked in 2 tbs verjuice» 10 anchovy fillets in oil, drained, chopped Juice of 1 lemon 1 radicchio, leaves separated 1/2 cup each watercress sprigs and flat-leaf parsley leaves 1/4 cup (40g) pine nuts, toasted 1/2 preserved lemon, flesh and pith discarded, rind thinly sliced
Preheat the oven to 220°C, then line a baking tray with baking paper.
Cut the butter into 8 pieces, then top each with a sage leaf and slide 2 under the skin of each spatchcock breast. Trim wing tips, then season spatchcocks and place on the tray. Roast for 30-35 minutes until cooked through. Rest for 5 minutes.
Meanwhile, heat 1cm oil in a pan over medium-high heat. Add bread and cook, stirring, for 4-5 minutes until golden. Set croutons aside to drain on paper towel.
Whisk oil, sultana mixture, anchovy and lemon juice in a small bowl. Place radicchio, watercress, parsley, pine nuts, preserved lemon and croutons in a bowl. Season, then toss in half the dressing.
Remove the spatchcocks legs and slice the breasts off the bone. Discard carcass. Divide the salad and croutons among plates and top with the spatchcock. Drizzle with remaining dressing and serve. * Spatchcocks are from poultry shops and selected butchers. Verjuice is unripe grape juice from delis and gourmet food shops; substitute white wine vinegar.