Tessa’s spatchcock is covered in a sweet tamarind glaze, along with pickled mango, crispy fried Brussels sprouts and smokey charred spring onions.
Preheat oven to 180C. Heat deep fryer or saucepan of oil to 180C.
For the Tamarind Glazed Spatchcock, place 100g of tamarind into 1½ cups of hot water for approximately 10 minutes. Mash with a potato masher until pulpy. Strain through a fine sieve, discard the solids and set the tamarind water aside.
To prepare the spatchcock, cut out the backbone and neck and discard. Using a small sharp knife, trim the flesh away from the ribs and breastbone in one piece, keeping the wings and legs attached. Set aside.
Place the sugar and 75ml water into a small saucepan and place over a medium heat. Stir until the sugar dissolves. Add the fish sauce and 1 cup of the tamarind water and increase the heat to medium high. Stir with a silicone spatula until the glaze is syrupy and thickens, about 9-10 minutes. Remove from the heat and set aside.
Heat a large ovenproof non-stick frypan over a medium high heat and add the oil. Once the pan is hot, season spatchcocks and place into the pan, skin side down and cook for approximately 3 minutes. Turn the spatchcocks over and cook for two minutes. Remove from the heat.
With a pastry brush, baste the spatchcocks with the tamarind glaze and place into the oven. Cook for 15 minutes, basting with the glaze every 5 minutes, or until the temperature of the spatchcock reaches 75-77C.
Remove from the oven and cut each spatchcock into quarters. Baste with the glaze and set aside.
For the Lemon Charred Spring Onions, place a large sized non-stick pan on medium high heat. Add the grapeseed oil and when hot, add the spring onions. Cook until golden, slightly charred and tender, about 2-3 minutes.
Remove from heat and the olive oil, lemon zest and salt and pepper.
For the Deep Fried Brussels Sprouts, place Brussels sprout halves into the hot oil and cook until tender and golden, about 2 minutes.
Remove from the oil and place onto paper towel to absorb excess oil. Transfer to a bowl and add the fish sauce, sugar, olive oil, salt and pepper. Toss gently to coat and set aside at room temperature.
For the Pickled Mango, place the sugar, vinegar and 75ml of water into a small saucepan and place over high heat. Stir until the sugar has dissolved and cook for 5 minutes the liquid thickens slightly. Remove from the heat and add the diced mango and tarragon. Stir gently and set aside.
To serve, place the Tamarind Glazed Spatchcock and Lemon Charred Spring Onions into the centre of a large serving plate. Arrange the Deep Fried Brussels Sprouts over the dish and add some drained Pickled Mango. Garnish with some shredded fresh Brussels sprouts.