Spatchcocks with salsa verde and frisée
Australian Gourmet Traveller recipe for spatchcocks with salsa verde and frisée
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.gourmettraveller.com.au.
Cooking tools:
Ingredients
- 4 spatchcocks (about 650gm each)
- 2 bay leaves, coarsely chopped
- ¼ cup flat-leaf parsley leaves, coarsely chopped (loosely packed)
- 3 cloves garlic, coarsely chopped
- 125 ml extra virgin olive oil (½ cup)
- 2 tbsp finely grated lemon rind
- 1 head frisée, trimmed and washed, to serve
- Salsa verde
- 6 anchovy fillets
- 25 gm capers in oil, drained (¼ cup)
- 4 cloves garlic, coarsely chopped
- 2 cups flat-leaf parsley leaves (firmly packed)
- 250 ml extra-virgin olive oil (1 cup)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Barbecued Spatchcock With Zucchini and Olive Salad
gourmettraveller.com.au
Spatchcock baked in salt crust with parsley sauce from Wild Weed Pie: A Lifetime of Recipes by Janni
app.ckbk.com
Spatchcock Chicken with Salsa Verde - Bell & Evans
bellandevans.com
Braised spatchcock with peas and lettuce
nzwomansweeklyfood.co.nz
Spatchcock with Mustard Crust and Buttered Cabbage
gourmettraveller.com.au
Braised Spatchcock with Peas and Lettuce
womensweeklyfood.com.au
Grilled Spatchcock Chicken with Salsa Verde
farmerfocus.com
Food and Travel Magazine | Shack salsa verde
foodandtravel.com