We are beyond excited to feature this brilliant recipe from iconic Potts Point restaurant, The Apollo. For this recipe you roast a butterflied spatchcock marinated in The Apollo's signature chicken spice rub. In the restaurant they serve it with their freshly made hummus. Our stripped back version is served with a creamy semolina so you can cook this at home in under an hour.
60 Minutes. Free Range.
1 x600g free range spatchcock
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon sumac
1/2 teaspoon turmeric
1/2 teaspoon sea salt
1/4 cup grated parmesan
1 cup mixed leaf salad
Preheat oven & butterfly spatchcock
Preheat oven to 200°C. Place spatchcock breast-side down, neck facing you. Slice down each side of the backbone. Kitchen shears or sharp scissors are best to use if available. Stay as close to the backbone as you can. Use the palm of your hand to carefully force the knife through the bone on one side. Turn spatchcock over and firmly press down with your hands at the breast to pop any joints and flatten. Using the palm of your hand again, press the knife down hard as close to the backbone as you can to completely remove it. Rinse under cold water until completely clean. Pat dry between 2 thick paper towels. Throughly coat the skin side of the spatchcock with spices and olive oil.
Heat a chargrill or fry pan over high heat. Cook spatchcock, skin-side up for 10 minutes or until browned. Turn and cook for 6 minutes or until the skin is golden. Place skin-side up on a lined roasting tray. Roast for 10 minutes or until juices run clear when the thickest part of the thigh is pierced with a skewer. Rest and drizzle with olive oil and lemon juice. Leave to rest (5 - 15 minutes).
Cook semolina & make salad
To cook the semolina, bring 500ml milk up to a slow simmer, gradually add semolina, whisking continuously for 3-4min. Once it thickens remove from heat, add the parmesan and 50g butter. Mix thoroughly and season with salt and pepper.Squeeze juice of half the lemon over the mixed leaf with a drizzle of olive oil, salt and pepper.
Using a large knife, cut the spatchcock into quarters. Plate semolina and top with the spatchcock and any pan juices. Serve with tomato salad.
This recipe was created by Apollo. For more information visit www.theapollo.com.au
About The Cook’s Grocer
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
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