We’ve just enjoyed a lovely few days down at the farm in Mittagong. And we nearly didn’t get there. That’s because on the day we were due to drive to the Southern Highlands, Carl had to go to the office for the morning while I stayed at home to do the packing. While he was at work, he saw Steven who owns the farm. When Carl was leaving the office, Steven asked him where he was going.
Carl was a bit surprised and said, ‘Mittagong’. And Steven said, ‘Mittagong? What are you doing there?’
‘Staying on your farm’. And then Steven confessed he had forgotten all about saying we could stay for a few days and further confessed Oakvale was double-booked.
Carl rang me. ‘Looks like we can’t go to the farm’. And I looked at my front door where everything was packed up ready to go including the dogs.
Meanwhile, Steven shuffled the bookings and came back to us with a plan. We could stay for three nights but as Steven and his wife would also be there for one of those nights, the deal was that I had to do the cooking. Sorted.
But what to cook! I went online and became all inspired by a recipe I found on Wine Selectors. It was spatchcocks stuffed with herbs, sourdough and black olives and roasted in verjuice. I love verjuice! So after we arrived at the farm I went to Bowral and did the food shopping and came back ready to host a dinner party for those who were hosting us.
I do love how the Southern Highlands experiences all four seasons and I think Spring is definitely my favourite. I love how the fields are so green and the gardens so full of colour. I went around the gardens at the farm and picked an assortment of all that was blooming and put a large vase of flowers in the centre of the table for the dinner party.
The spatchcocks were very easy to prepare and I served them with kipfler potatoes roasted on a bed of rosemary (there’s so much rosemary on the farm) and some sauteed spinach. Dessert was a cheese platter. Knowing we would be entertaining our ‘hosts’, we brought down the best wine we had in our ‘cellar’. It was a bottle given to Carl by one of his best behaved clients – not only were they lovely to deal with, they gave thank you gifts! It was a very special bottle of wine that our ‘hosts’ tried desperately to match. They did their best with a bottle from the cellar from 1984!
It was an excellent evening full of laughs, beautiful wines, a fabulous roast and great company. What could be better!
- 4 x 500g (1lb) spatchcocks
- 1 tbspn olive oil
- ½ cup verjuice
- 1 cup chicken stock
- 1 tbspn olive oil
- 1 tbspn butter
- 1 lge onion, finely chopped
- 3 cloves garlic, peeled and finely chopped
- 3 slices sourdough (75gms) cut into fine dice
- 10 fat black olives, roughly chopped
- 3 tbspns flat-leaf parsley, finely chopped
- 1 tbspn mint, finely chopped
- 1 tbspn basil, finely chopped
- Preheat oven to 180C (375F), 160C (350F) fan-forced.
- Wash and dry spatchcocks, inside and out.
- For stuffing, heat olive oil and butter cook onion until translucent but not browned. Add garlic and stir until fragrant. Remove from heat and place in a bowl. Add remaining ingredients and stir until well-combined. Season.
- Divide stuffing between spatchcocks and spoon into each cavity. Secure with a bamboo skewer.
- Place spatchcocks upside down in a roasting dish.
- Drizzle with olive oil, half the verjuice and season.
- Place in the oven for 15 mins then turn breast-side up and cook for a further 20 minutes or until golden and juices run clear.
- Remove from the oven and place spatchcocks on a serving platter. Cover with foil and keep warm.
- Add chicken stock and remaining verjuice to roasting dish and simmer until reduced and thickened. Pour over spatchcocks.
- Serve spatchcocks with roasted kipfler potatoes and sauteed spinach if desired.
If you liked this post, you’re welcome to share it!