‘Roasted’ Spatchcock with Sweetcorn Polenta, Pistachio and Asparagus

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Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Presentation

  • 30 g (1 oz/¼ cup) Iranian pistachio kernels, crushed

Spoon the pistachio purée onto 6 plates. Arrange a spatchcock ball and rectangle on top. Place the polenta alongside. Spoon over the asparagus and corn. Sauce with the chicken jus and scatter over the pistachios.

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