RECIPE BY:

Matt Sinclair

INGREDIENTS:

• 4 spatchcocks, butterfly
• 2 cloves of garlic
• Salt
• 1 bunch of coriander, remove root set aside and roughly chop leaves
• 2 tsp smoked paprika
• 1 tsp brown sugar
• 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
• 2 lemons, zest, juice and garnish

METHOD:

• Into a mortar and pestle add 1 clove garlic and pinch of salt and grind until it becomes a paste . Give coriander roots a rinse, roughly chop and add to mortar and pestle, grind to combine. Add smoked paprika, brown sugar and oil to mortar and pestle and work it until it have all come together. Place spatchcock onto a oven tray and pour marinade over , using hands smear marinade over making sure all the spatchcock is covered, using a microplane add the zest of a lemon over the spatchcock and set aside while you make the dressing.
• Preheat the oven at 200°c. Season spatchcock and place skin side down into a hot oven proof frying pan and on a medium to high heat.  Cook for 4-5 minutes then transfer into the oven and cook until golden and brown. Cut into bite size pieces and place onto serving platter, pour over pan juices.

DRESSING:

Into a mortar and pestle add garlic and pinch of salt and grind until it becomes a paste. Add coriander leaves, lemon juice and½ tsp brown sugar . mix together a taste for seasoning. Tip into a serving bowl.

TO SERVE:

Add lemon wedges for garnish and  dressing on the side