Roast Spatchcock, sweet corn polenta, pistachio

Recipe by Owner & Executive Chef, Brent Savage – Bentley Group: Monopole, Bentley, Cirus, Yellow, King Clarence – Sydney NSW

Serves 6

Roast Spatchcock
6 spatchcock, butterflied
1 head garlic, sliced
1 bunch thyme
1 bay leaf
Olive oil, enough to cover legs
40g mustard, Dijon
Salt and pepper, to taste
1 egg, whisked
100g polenta
120g butter, softened

Remove the legs and sprinkle with salt, garlic, thyme and bay leaf. Place in fridge for 1hour. Remove from fridge and rinse excess salt off under cold water. In a roasting pan, cover the legs with olive oil, and place in oven at 150C for 1hour. Remove from oven and allow to cool. Once cool, pick the flesh away from the bone and season with mustard, salt and pepper. Press meat into a plastic container to form a block, then place in fridge to chill until completely cold. Once cold, turn out and cut into 6 even sized rectangles. Dip the blocks in the egg, then roll in polenta until completely covered. Before serving, deep fry for 2min each at 170C until crisp on the outside.
Using the breast of the spatchcock, season with salt and pepper, and wrap into a ball using the remaining skin. Tie off using butcher’s twine. Using a square of cling film, place ball into centre with 20g butter, join corners of cling film and tie firmly into a knot, to secure. Poach the balls at 68C for 30min. Remove from the cling film, and shallow fry in olive oil until golden. Set aside ready to serve.

Sweet Corn Polenta
3 large cobs of corn
1litre water
100g polenta
Salt and pepper, to taste

Remove the kernels from the cob and place the cores into a large pot. Cover with water and bring to the boil. Once boiling, turn heat down to simmer and continue to cook for 1hour. Strain and set aside.
Using the kernels, place in an upright blender and blend until smooth. Pass through a fine sieve to extract the juice. Set juice aside and discard the solids. Using 400ml of the corn stock, place in a medium sized saucepan on medium heat and gradually whisk in the polenta until it is completed combined and has thickened. Add the corn juice and continue to cook for 10min. Pour the polenta into a deep tray, and place in the fridge to set until chilled. Remove from fridge and using a 3cm ring cutter, cut circles from polenta. Warm before serving.

Pistachio Puree
100g pistachio, peeled
2 cloves garlic, finely chopped
1 orange, zest
50ml olive oil
20ml vegetable oil
40ml water

Place all ingredients in an upright blender, and blend until all ingredients are combined and a smooth puree is formed. Set aside.

Asparagus and Corn
1 cob of corn
1 bunch asparagus, thin
20ml olive oil
Salt and pepper

Remove the kernels from the cob. Trim the asparagus. In a medium saucepan, heat olive oil and sauté the kernels for 1min. Add asparagus and continue to cook for another 1min. Season to taste and set aside.

Chicken Jus
150 ml chicken jus, store bought
10 ml lemon Juice

In a small saucepan, heat the chicken jus, and add lemon juice until combined. Set aside.

To serve
30g pistachio, peeled and crushed

Place the pistachio puree on the plate and arrange both the spatchcock ball and block on top. Place the polenta next to the spatchcock and sprinkle with corn and asparagus. Drizzle base of place with a little chicken jus. Finish with the crushed pistachio.