roasted spatchcock with porcini mash
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roasted spatchcock with porcini mash
  • 4 x 550g spatchcocks
  • 2 cloves garlic, crushed
  • 2 tablespoons finely grated lemon rind
  • ¹⁄³ cup (80ml) lemon juice
  • 10 sprigs lemon thyme
  • ¼ cup (60ml) olive oil

porcini mash

  • 20g dried porcini mushrooms+
  • 1kg sebago (starchy) potatoes, peeled and chopped
  • ½ cup (125ml) milk
  • 40g butter
  • sea salt and cracked black pepper

gremolata

  • ½ cup flat-leaf parsley leaves
  • 2 tablespoons shredded lemon zest
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice