Roast Spatchcock with Nduja, Fresh Corn Polenta and Grilled Radicchio: Sophie & Katherine recipe

Watch Sophie & Katherine cook this main in episode eight of MKR on 7plus.

Prep time: 1 hour 30 mins Cook time: 1 hour 45 mins Serves: 4

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• 1 radicchio, quartered
• 1 tbs olive oil, for brushing
• 2 tbs vincotto

GREMOLATA

• Finely grated zest of 1 lemon
• 1 clove garlic, crushed
• 1/4 cup finely chopped flat leaf parsley

SAUCE

• 1 tbs olive oil
• Reserved backbones, wing tips & trimmings, coarsely chopped
• 4 eschallots, chopped
• 2 cloves garlic, crushed
• 1L chicken stock
• 4 sprigs thyme
• 3 tsp vincotto
• 2 tsp red wine vinegar
• 40g unsalted butter, cubed

ROAST SPATCHCOCK

• 150g nduja, at room temperature
• 100g mascarpone
• Finely grated zest of ½ lemon
• 1 tsp thyme leaves, finely chopped
• 1 tbs fennel seeds, toasted and ground,
• 2 spatchcock, butterflied (backbones, wing tips & any trimmings reserved)
• 2 tbs olive oil

CORN POLENTA

• 4 medium fresh corn cobs, kernels trimmed
• 500ml water
• 200g plain Greek yoghurt
• 50g unsalted butter
• 50g finely grated parmesan
• 1 tsp salt
• 100g instant polenta

Method

1. To make gremolata, combine all ingredients in a bowl. Set aside.
2. To make sauce, heat half the oil in a medium heavy based saucepan over medium-high heat. Add backbones, wing tips and trimmings. Cook, turning until browned. Remove and set aside.
3. Add eschallots and garlic to same pan. Cook, stirring, until golden brown.
4. Return bones to pan. Stir in stock and thyme. Season. Simmer until reduced by two thirds. Strain into a clean saucepan and place over medium heat. Stir in vincotto and vinegar. Whisk in butter, a cube at a time, until sauce is smooth and glossy.
5. Preheat oven to 200C.
6. To prepare spatchcocks, place nduja in a bowl and mash with a fork to soften. Add mascarpone, lemon zest, thyme and half the ground fennel seeds. Mix to combine.
7. Gently separate the skin from the spatchcocks on each breast and thigh and push in the nduja mixture, flattening against the flesh of the birds.
8. Mix remaining ground fennel with the oil and rub all over spatchcocks. Season generously and place on an oven tray, breast-side up.
9. Roast for about 30 minutes or until cooked through. Allow to rest for 5 minutes before cutting in half to portion into breasts and marylands.
10. Brush radicchio wedges with oil and season.
11. Heat a chargrill pan on high heat. Cook radicchio until lightly charred and wilted. Drizzle with vincotto.
12. To prepare corn polenta, place corn kernels in a processor and process to form a coarse purée.
13. Place water, yoghurt, butter, parmesan, salt and corn purée in a medium saucepan over medium heat. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle in polenta and cook, stirring, for about 5-8 minutes or until polenta is very soft.
14. Serve spatchcock and polenta with grilled radicchio and sauce. Sprinkle over gremolata.

Adjust the quantities of vincotto and red wine vinegar in the sauce to suit your taste, adding a little more vincotto for sweetness or vinegar for acidity.