Official recipe by Masterchef Australia contestant Rishi Desai
100g butter, softened
4 500g spatchcocks
120ml grape seed oil
21/2 teaspoons ground cumin
21/2 teaspoons ground coriander
1 red onion, thinly sliced
3 garlic cloves, roughly chopped
2.5cm piece ginger, peeled, roughly chopped
1/2 teaspoon garam masala
60g slivered almonds, toasted
80ml (1/3 cup) thickened cream
2 eschalots, finely chopped
1 teaspoon cumin seeds, toasted
1/2 teaspoon coriander seeds
1 pear, peeled, cut into 2cm pieces
2 tablespoons caster sugar
Vegetable oil, for deep frying
1 small potato, peeled, cut into 1cm cubes
1/3 cup small cauliflower florets
1/2 cup natural yoghurt
1/4 cup roughly chopped mint
1/4 cup roughly chopped coriander, plus extra leaves to serve
1. Preheat oven to 220C.
2. Rub 15g butter under the skin of each spatchcock
3. Combine 1 tablespoon oil, 1 1/2 teaspoons chilli powder, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, and 1 1/2 teaspoons salt in a bowl. Rub spice mixture on and under the skin of spatchcocks.
4. Heat 2 tablespoons oil in a large frying pan over high heat. Sear spatchcocks for 2 minutes each side or until golden. Transfer to a wire rack set inside a roasting pan, and place in oven for 35-40 minutes until juices run clear when a skewer is inserted in between the leg and thigh
5. Meanwhile, heat 2 tablespoons oil in a frying pan over medium heat. Cook onion for 8 minutes, stirring frequently, until carmelized. Add garlic and ginger and cook for 2 minutes until softened. Add turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, garam masala, 1/2 teaspoon chilli powder and 1/2 teaspoon salt, and cook for a further minute until fragrant.
6. Transfer mixture to a blender with almonds and cream, and blend to a coarse paste.
7. Place remaining 40g butter in a small saucepan set over medium heat. Once melted, add spiced onion mixture, and cook for 2 minutes or until oil starts to separate and the mixture splits. Remove from heat and set aside.
1. To make the chutney, heat 1 tablespoon oil in a saucepan over medium heat. Add eschalots and cook for 2 minutes until translucent. Add 1/2 teaspoon cumin seeds, coriander seeds, pear, sugar, pinch salt and 250ml (1 cup) water and bring to a boil. Reduce heat to a simmer, and cook for 20 minutes or until pear is very tender and falling apart, and liquid has evaporated. Set aside.
2. Half fill a small saucepan with vegetable oil and heat to 170C. Cook potato for 4 minutes until golden. Remove, and drain well on paper towel. Deep-fry cauliflower for 1 minute or until golden. Remove and drain well on paper towel. Season with salt.
3. Combine yoghurt, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander and 1/2 teaspoon toasted cumin seeds in a bowl, and stir to combine. Add mint, coriander, cauliflower and potato, and stir to combine. Season to taste with salt.
4. To serve, divide aloo gobi among plates. Carve spatchcocks and place on top of aloo gobi. Drizzle with sauce, serve with pear chutney, and garnish with coriander.