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Food

Roasted Spatchcock, Jerusalem Artichoke & Verjuice Butter

Preparation time
20 mins
Cooking time
30 mins
Serves
4

Situated in the western foothills of the Snowy Mountains, Tumbarumba's cool climate has seen it quickly develop a reputation for white varietals of notable elegance, making it the perfect source for Hunter Valley producer Hungerford Hill's Classic Series Sauvignon Blanc. Its savoury notes and fresh acidity are ably matched by chef Troy Rhoades-Brown, with the indulgent umami of the spatchcock and clam dish.

INGREDIENTS

4 x size 5 spatchcocks

1 large red onion, peeled and cut into 8 wedges

6 cloves of garlic, tips removed

500g Jerusalem artichokes, scrubbed under water and cut in half

40ml vegetable oil

Sea salt

300g Cloudy Bay diamond clams

100ml verjuice

60g salted butter

1 cup picked basil leaves

4 slices of prosciutto (San Daniele preferred)

Zest of 1 lemon

4 x size 5 spatchcocks

1 large red onion, peeled and cut into 8 wedges

6 cloves of garlic, tips removed

500g Jerusalem artichokes, scrubbed under water and cut in half

40ml vegetable oil

Sea salt

300g Cloudy Bay diamond clams

100ml verjuice

60g salted butter

1 cup picked basil leaves

4 slices of prosciutto (San Daniele preferred)

Zest of 1 lemon

METHOD

1. In a large, thick based frying pan, place red onion, garlic and Jerusalem artichokes. Toss with just enough vegetable oil to coat and a generous pinch of sea salt.

2. Using kitchen scissors, trim down either side of the spatchcock’s spine and remove. Open up the back of the spatchcock and rinse with water, removing any unwanted bones or offal. Pat dry with paper towel, rub skin with vegetable oil and sea salt.

3. Place spatchcock on top of the Jerusalem artichoke mixture and put in a pre-heated 200ºC oven for 25 minutes.

4. Remove spatchcock from oven and place on a warm plate to rest.

5. Put the Jerusalem artichoke pan on a high heat stove top. Add clams and verjuice. Allow the verjuice to reduce and the clams to open.

6. Remove from the heat and add the butter, stir through and pour mixture over the spatchcock. Finish with prosciutto, basil, lemon zest and a crusty loaf of sourdough.

Wine match: Hungerford Hill Classic Series Sauvignon Blanc 2017

Food
Preparation time
20 mins
Cooking time
30 mins
Serves
4

Wine match

Hungerford Hill Classic Series Sauvignon Blanc 2018
$22.95
in any 12
$24.30
in any 6
$27.00
each
Price | options
$22.95
in any 12 bottles
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Two Blues Sauvignon Blanc 2014
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