MKR Recipe: Roast spatchcock with nduja, fresh corn polenta and grilled radicchio | The Dinner Ladies

Name: MKR Recipe: Roast spatchcock with nduja, fresh corn polenta and grilled radicchio | The Dinner Ladies
Ingredients: 6 free-range spatchcocks, 600g each, butterflied and halved, backbones and wing tips reserved; 2 tbs fennel seeds, toasted and ground; 3.5 tsp seasalt; 4 tbs olive oil; 300 g nduja, brought to room temperature to soften; 200g mascarpone; Zest of 1 lemon; 2 tsp thyme leaves, chopped; 60ml olive oil; 4 shallots, chopped; 4 cloves garlic, minced; Reserved backbones and wing tips, chopped; 4 sprigs thyme; 2 l chicken stock; 8 tbs vinocotto; 2 tbs red wine vinegar; 4 tbs unsalted butter; 1.5kg fresh corn kernels; 120g unsalted butter; 500g Greek yoghurt; 150g Parmesan, grated; 1.8 l water; 400g instant polenta; 4 head of radicchio, sliced into 6 wedges; Olive oil; Sea salt; 50ml vinocotto

www.dinnerladies.com.au

MKR Roast Spatchcock recipe with nduja, corn polenta, and radicchio—bold Italian flavours made simple. Try this five-star dish at home tonight!

View Original

Share this recipe:

Ingredients

6 free-range spatchcocks, 600g each, butterflied and halved, backbones and wing tips reserved
2 tbs fennel seeds, toasted and ground
3.5 tsp seasalt
4 tbs olive oil
300 g nduja, brought to room temperature to soften
200g mascarpone
Zest of 1 lemon
2 tsp thyme leaves, chopped
60ml olive oil
4 shallots, chopped
4 cloves garlic, minced
Reserved backbones and wing tips, chopped
4 sprigs thyme
2 l chicken stock
8 tbs vinocotto
2 tbs red wine vinegar
4 tbs unsalted butter
1.5kg fresh corn kernels
120g unsalted butter
500g Greek yoghurt
150g Parmesan, grated
1.8 l water
400g instant polenta
4 head of radicchio, sliced into 6 wedges
Olive oil
Sea salt
50ml vinocotto