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1 June 2010
Spatchcocked Poussin!
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By: Abigail Rose A recipe from Abigail Rose at Headington's Blackboy gastro pub Adults Kitchen - Handy tip: As well as being one of the most unintentionally amusing-sounding things you can do to a foodstuff, spatchcocking is a very good way of making meat easy to portion and quicker to cook. It's also not nearly as complicated as you might have been led to believe. All you need to do is lay the chicken/Poussin breast-side down. Make a cut with a pair of shears from the front cavity all along one side of the backbone, and then do the same on the other side, effectively cutting the whole spine out. Turn the bird over and flatten it out until you hear a "crack". You can then, if you want, secure this with skewers placed through the meat in an X shape, from legs to opposite wings. I tend to cater for one bird per person if just with salad. One between two if you like sharing! Ingredients for marinade • 1 lemon, halved and zested (take the zest off first) • 20ml good olive oil • 4 fresh thyme sprigs, leaves picked • 2 fresh rosemary sprigs, roughly chopped • 2 garlic cloves, crushed • Freshly ground black pepper Method 1. Juice the lemons. Cut each lemon half in half again. Place the juice, lemon pieces and oil into a large screw-top jar, or in a bowl. 2. Add thyme, rosemary, garlic and pepper to taste. Shake/stir to combine. 3. Place over the Poussin, cling film and leave in the fridge to marinade for at least twelve hours. 4. Preheat the oven to 180C/350F/Gas 4. Heat an ovenproof cast-iron griddle pan or oven proof pan on the hob until it is very hot. Drizzle the pan with oil, then place the spatchcocked Poussin, breast-side down, onto the hot griddle. Griddle until the skin is golden, for 5-10 minutes, moving it from time to time with tongs. Turn it over and griddle the other side until golden-brown, 5-10 minutes. 5. Transfer it to the oven to roast, breast-side up, for about 15-20 minutes or until cooked through (when the Poussin is cooked, the juices will run clear when the thigh is pierced with a skewer in the thickest part).Alternatively, carry on cooking the Poussin on the hob. Turn the hob down to medium and cook for a further 15-20 minutes turning occasionally. 6. Leave to rest and the, ideally, serve with rosemary potatoes and a fresh green salad. Rosemary potatoes (One of my family favourites!) Ingredients 1 1/2-2 lbs Waxy red or white potatoes, peeled and cut into 1/2 inch to 1 inch cubes 15ml Light Olive oil, more or less 2 tsps Chopped fresh rosemary leaves or 1/2 tsp dried rosemary 1 tsp Minced garlic Salt and freshly ground black pepper to taste Serves 4 Method Place the potatoes in pot of salted water, bring to a boil, and simmer until nearly tender, 10 to 15 minutes. Drain well. Heat the oil over medium-high heat in a 12-inch non-stick skillet for 3 or 4 minutes. You can use more oil (for crisper potatoes) or less (for less fat). Add the potatoes and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10 to 20 minutes. Add the rosemary and garlic and continue to cook for 5 more minutes, stirring frequently. Season to your taste, and serve! by Abigail Rose - 1 June 2010 Abigail Rose The Black Boy,91 Old High Street,Headington, Oxford,OX3 9HT Tel: 01865 741137 Mobile: 07979 472518 web-site: www.theblackboy.uk.com | ||
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