Greek-style barbecued spatchcock
with lemon and pepper
SERVES 4 // PREP TIME 5 MINS // COOK 40 MINS
“We use Thirlmere chickens and spatchcocks because they’re
so tender, have a good breast-to-thigh ratio, and cook beautifully
over the barbecue,” says Barthelmess.Pictured p96.
50 gm butter
200 ml chicken stock
1 head of garlic, halved
2 spatchcocks (about 500gm
each), butterflied
50 ml extra-virgin olive oil
1 lemon, halved
Thinly sliced long red
chilli in extra-virgin olive
oil, to serve
1 Preheat oven to 160°C and
a barbecue or char-grill pan
to high. Add butter, stock
and garlic, cut-side down, to
a flameproof roasting pan and
roast for 20 minutes. Meanwhile,
season spatchcock, drizzle with
oil and grill, skin-side down first
and turning once, until golden
(2-3 minutes each side).
2 Transfer spatchcock, skin-side
up, to roasting pan, add lemon,
cut-side down, and roast until
spatchcock is cooked and juices
run clear when a thigh is pierced
with a skewer (10-15 minutes).
3 Joint spatchcock with a sharp
knife and transfer to a platter
with roasted garlic and lemon.
Spoon over roasting juices,
season to taste with freshly
ground pepper and serve
with chilli in oil.
Wine suggestion2016 Alpha
Estate Greek rosé.Marinated reef fish with
citrus and capers
SERVES 4 // PREP TIME 15 MINS // COOK 2 MINS
“Greca is right on the water, so we like to celebrate fish and
seafood,” says Barthelmess. “We have a great supplier who
brings in amazing reef fish from Cairns, which we pair with citrus,
including finger limes and blood orange when they’re in season.”
1 tbsp olive oil
15 capers in vinegar, rinsed
and dried well
1 lemon and 1 lime, peeled
150 gm skinless white-fleshed
reef fish fillet, such as coral
trout, snapper or kingfish,
thinly sliced
4 radicchio leaves, torn
1 tbsp chopped chives
Small purslane leaves
(optional; see note),
to serve
1 tbsp extra-virgin olive oil
1 Heat oil in a small saucepan
over high heat. Add capers
and fry until crisp (1-2 minutes).
Remove with a slotted spoon
and drain on paper towels.
2 Cut 5 segments from the
lemon and 5 from the lime and
place in a a non-reactive
bowl (see cook’s notes p152).
Squeeze in 2 tsp each lemon
juice and lime juice, add fish,
toss to coat, and marinate for
5 minutes.
3 Divide radicchio among
plates and top with fish,
citrus segments and juice.
Scatter with capers, chives
and purslane, season with
salt to taste and drizzle with
extra-virgin olive oil to serve.
NotePurslaneis available
from farmers’ markets and
select greengrocers.
Wine suggestionA floral,
fruity white, such as the
2017 Jim Barry Assyrtiko.