wka_recipe (1 of 1).jpg


1/3 cup (80ml) olive oil, plus extra to drizzle
100g Swiss brown, chestnut or portobello mushrooms, finely chopped
1/2 small onion, finely chopped
3 large garlic cloves, finely chopped
1 good-quality pork sausage, casing removed
3 sage leaves, finely chopped
1/4 cup finely chopped flat-leaf parsley
1/4 cup (35g) macadamia nuts, chopped
2/3 cup (50g) fresh breadcrumbs
2 x 500g (size 5) spatchcocks (see notes)
2 thyme sprigs, leaves picked, plus extra leaves to sprinkle
800g chat potatoes
1 tbsp truffle oil (see notes) or olive oil, plus extra to taste
1 eschalot, finely chopped
1 cup (250ml) chicken stock
1/2 cup (125ml) pure (thin) cream


To make the stuffing, heat 1 tablespoon olive oil in a large frying pan over medium heat. Add mushroom and a pinch of salt, then cook, stirring, for 2 minutes or until pale golden. Remove from pan and allow
to cool.

Heat another 1 tablespoon olive oil in the pan over medium heat. Add the onion and one-third of the garlic, and cook, stirring, for 3 minutes or until soft. Increase heat to medium-high. Add sausage meat, sage and 2 tablespoons parsley, then cook, breaking up the sausage meat with a wooden spoon, for 4-5 minutes until the meat is lightly browned. Cool for 5 minutes, then add to the mushroom with the nuts and breadcrumbs. Combine well and season.

Preheat the oven to 200°C. Place the spatchcocks in a roasting pan, then spoon in the stuffing and tie legs with kitchen string to enclose. Drizzle with oil and rub into the skin, then sprinkle with thyme and season with salt. Roast for 50-60 minutes until golden and cooked through – the juices will run clear when the thigh is pierced with a skewer.

Meanwhile, place potato in a saucepan of cold, salted water. Bring to the boil, then reduce heat to medium-low and cook for 5 minutes or until par-boiled. Drain, then cool and halve. Heat remaining 2 tablespoons olive oil in a large frying pan over medium heat. Add the remaining garlic and cook, stirring, for 30 seconds or until fragrant. Add potato and cook, tossing occasionally, for 10 minutes or until golden. Transfer to a bowl. Add the remaining 1 tablespoon parsley, then season and toss to combine. Keep warm.

Heat truffle oil in a clean frying pan over low heat. Add eschalot and stir for 2-3 minutes until soft. Add stock and cook for 5-6 minutes until slightly reduced, then stir in cream and thyme. Cook for a further 3-4 minutes or until slightly thickened. Season and add more truffle oil to taste, if necessary.

Serve the spatchcocks with the truffle cream sauce and garlic potatoes.