Sunday, 7 September 2008

Recipe - Poussin with twice cooked fries and oven roasted cherry tomatoes on the vine

I love eating Poussin...

A Poussin is the perfect size for one portion. Instead of buying a whole chicken to roast I get one of these and won't waste anything.

I've even served these as individual roasts when I've cooked for guests. It saves me from looking like a total dick when I can't carve the roasted chicken properly. ;)

The Poussin spends a relatively short time in the oven so the skin might not be as crispy as you'd like it it be. The solution? Use your kitchen blow torch!

I served this with some nice twice cooked fries. It takes some extra time to cook them twice but it's well worth it for the extra reward.

Ingredients (per person)
1 Poussin
Dry rub to suit your taste
Garlic cloves
Shallots, cut in half
Cherry tomatoes on the vine
Olive oil

Heat the oven to 190C/370F/Gas mark 5.

Wash and dry the Poussin thoroughly. Give a couple of the garlic cloves a bash with the side of your chefs knife and put them into the cavity of the Poussin.

Rub the Poussin's breast with some spices of your choice. Put the poussin in a roasting tray together with the remaining garlic cloves, shallots and tomatoes.

Roast the Poussin for about 45 - 50 minutes or until the juices run clear, basting it now and then.

Remove from the oven and let it rest for about 10 minutes.

Put the Poussin on your plate, together with the tomatoes, shallots and perhaps a garlic clove or two, and dress it with some of the juices from the roasting tray. Serve with twice cooked fries.


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// Mike