Spatchcock, Pineapple and Turnip Cabbage Rolls with Baby Mandarin Sauce

Serves Serves 2
  • Steps
  • Ingredients


  • Preheat oven to 180°C. Line a medium baking tray. Prepare a hibachi with coals.
  • To butterfly the spatchcock, cut down both sides of the backbone with scissors and remove. Remove wings at the second joint. Cut wings and backbone into 3cm pieces and set aside. Place the butterflied spatchcock onto the baking tray and roast for 20 minutes.
  • To prepare the Stock, heat oil in a saucepan on a medium-high heat then add wings and backbone.
  • Meanwhile, chop the stems of the Chinese celery into pieces and slice the galangal. Add to the pan with the bones.
  • When the bones have become brown and fragrant, add 1½ cups of water and bring to the boil. When boiling, reduce heat to medium and add mandarins. Allow to simmer so that flavours can infuse for approximately 15 minutes.
  • Strain cooked stock, discarding the solids and then put back onto the heat for another 5-7 minutes or until reduce by half. When reduced, season with salt and pepper and take off the heat. Stir through butter for a glossy finish and season to taste. Keep warm until ready to serve then place into a serving jug.
  • Meanwhile, prepare the sesame sauce by adding ½ cup of water to a small saucepan. Break each sesame snap into 8 pieces and add to the water. Cook on a medium heat for 3-4 minutes to make a sweet sticky sauce. Add a tablespoon of water if the sauce becomes too sticky. Set aside to glaze the chicken.
  • For the Pickled Turnips, place vinegar, sugar and Szechuan peppercorns in a saucepan on a medium heat to bring to the boil.
  • Peel turnips and julienne into strips. Add to the boiling vinegar mix and boil for 3 minutes then take off the heat and allow to sit in the saucepan until ready to use.
  • When spatchcock is ready, remove from oven and brush the skin with the sesame sauce. Then place on the hibachi, skin-side up to continue cooking the spatchcock. After 4-5 minutes, turn bird over and cook for another 2-3 minutes so that the skin browns nicely. Remove from hibachi and set aside to rest.
  • When finished, pull flesh apart and set aside for assembly.
  • Peel the pineapple and remove the core. Slice into 1cm slices. Add to the hibachi and cook for 5 minutes each side until caramelised. Remove and set aside.
  • To prepare the cabbage leaves, ¾ fill a large saucepan with salted water and bring to the boil.
  • Remove the end from the cabbage and gently unwrap at least 4 leaves, ensuring they remain intact.
  • Place cabbage leaves into the water and cook for 2 minutes until centre vein is tender. Remove when tender and place into iced cold water to cool rapidly, then pat dry with paper towel.
  • When ready to assemble the cabbage rolls, finely dice the tops of the Chinese celery. Remove the flesh from the spatchcock, slicing into 1cm strips. Season well. Remove turnips from the pickling liquid and place on a paper towel to drain. Slice pineapple into 1cm strips.
  • Assemble each roll by laying a single cabbage leaf on a plate. It may help to snip the along first 1-2cm of the centre vein. Then place three strips of spatchcock at the base of the leaf, add 2 strips of pineapple, and 8-10 pieces of pickled turnips. Sprinkle the celery leaves on top. Roll the cabbage leaf, folding the sides in as you go and rolling up tightly like a spring roll. Continue with remaining leaves.
  • Thread each end of the cabbage rolls onto two skewers, laying four rolls alongside each other onto the two skewers. Ensure that the rolls are well secured. Place onto the hibachi to give a little char on each side before serving with the sauce. Garnish with chopped celery leaves.

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