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Mushroom & sage stuffed spatchcocks with truffle cream sauce
Mushroom & sage stuffed spatchcocks with truffle cream sauce
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Katie Quinn Davies elevates weekend roast with gourmet stuffed spatchcocks & truffle cream sauce.
Ingredients:
  • 80ml olive oil
  • 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
  • 62.50 ml finely chopped flat-leaf parsley
  • 35g macadamia
  • 2 x 500g (size 5) spatchcocks (see notes)
  • 2 thyme sprigs, leaves picked, plus extra leaves to sprinkle
  • 800g chat potatoes
  • 20.00 ml truffle oil (see notes) or olive oil, plus extra to taste
  • 1 eschalot, finely chopped
  • 250ml chicken stock
  • 125ml cream
Instructions:
  • In a large frypan over medium heat, sauté mushrooms with a pinch of salt in 1 tablespoon of olive oil until pale golden, about 2 minutes. Remove from pan and let cool.
  • In the pan over medium heat, warm another tablespoon of olive oil. Sauté the onion and one-third of the garlic for 3 minutes until soft. Raise the heat to medium-high. Mix in sausage meat, sage, and 2 tablespoons of parsley. Cook for 4-5 minutes until the meat is lightly browned, breaking it up with a wooden spoon. Let it cool for 5 minutes before mixing it with the mushrooms, nuts, and breadcrumbs. Stir well and season to taste.
  • Preheat the oven to 200°C. Stuff the spatchcocks, tie the legs with kitchen string, drizzle with oil, rub in the skin, sprinkle with thyme, and season with salt. Roast for 50-60 minutes until golden and the juices run clear when pierced with a skewer.
  • Place the potato in a saucepan of cold, salted water and bring to a boil. Simmer on medium-low heat for 5 minutes until partially cooked. Drain, cool, and cut in half. Heat 2 tablespoons of olive oil in a large frypan over medium heat. Saute the rest of the garlic for 30 seconds until aromatic. Add the potato and cook for 10 minutes until golden, tossing occasionally. Transfer to a bowl, add the remaining parsley, season, and toss together. Keep warm until serving.
  • Warm the luxurious truffle oil in a fresh pan over gentle heat. Sauté the eschalot until soft, about 2-3 minutes. Pour in the stock, simmer until slightly reduced for 5-6 minutes, then mix in the cream and thyme. Continue cooking until slightly thickened, about 3-4 minutes. Season to perfection and drizzle more truffle oil if desired.
  • Present the spatchcocks accompanied by the luxurious truffle cream sauce and savory garlic potatoes.

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