Chilli and Lemon Grass  Poussin

2 tbsp. sambal oelek

1 tbsp. coarse chopped fresh lemon grass

¾ cup (180ml) coconut milk

1 tbsp. coarse chopped fresh coriander leaves

2 tsp. grated fresh ginger

2 cloves garlic, quartered

½ tsp. ground turmeric

4 x 500gr (no. 5) poussins, halved

• Blend or process sambal, lemon grass, milk coriander, ginger, garlic and turmeric until almost smooth.

• Pour mixture over poussins in shallow dish.

• Cover; refrigerate 3 hours or overnight.

• Drain poussin, over a medium bowl; reserve marinade.

• Char-grill or barbecue poussin until brown on both sides and cooked through, brushing with reserved marinade during cooking.

Herby Spatchcocked Poussin

2 spatchcocked poussin No. 5, (500gr)

Finely grated rind and juice of 1 lemon

4 tbsp. fresh chopped mixed herbs such as parsley, tarragon and thyme

4 tbsp. olive oil

Sauce:

1 tbsp. olive oil

1 garlic clove, chopped

1 onion, roughly chopped

1 x 400gr can pimientos

Salt and freshly ground black pepper

• Place the poussin a shallow ovenproof dish.

• Mix together the lemon rind and juice, herbs and oil. Season; then pour the marinade over the poussin.

• Turn the birds, breast-side down.

• Cover with cling-wrap.

• Chill for at least 2 hours.

• Preheat oven to 200  C.

• Turn the poussin breast side down.

• Bake for 30 minutes, basting occasionally with the marinade.

• Poussins are cooked when the juices rum clear from the thigh, when pierced with the tip of a sharp knife or skewer.

To make the Sauce:

• Heat oil in a saucepan.

• Add the garlic and onion.

• Cook over a moderate heat for 5 minutes, until soft and golden.

• Drain the pimientos, reserving 3 tbsp. of the juice.

• Add to the pan with the reserved juice.

• Blend the sauce in a food processor, until almost smooth.

• Return to the saucepan.

• Heat for 2-3 minutes until piping hot.

• Season well.

• Serve the sauce with the poussin.

• Serves 2.

Poussin with Rosemary and Garlic

2 x 500gr (No. 5)

Salt and freshly ground black pepper

Fresh rosemary sprigs

5 garlic cloves

450gr potatoes, peeled

1 onion, chopped

4 tbsp. olive oil

Fresh rosemary sprigs for garnish

• Preheat oven to 200  C

• Season poussin, place 2 rosemary sprigs and 2 unpeeled garlic cloves inside the cavity of each bird.

• Reserve, lightly covered, in the fridge.

• Dice potatoes into small cubes and place in a roasting tin. Peel and crush the remaining garlic, and scatter over the potatoes with the chopped onion and a few roughly torn rosemary sprigs.

• Drizzle with 4 tbsp. of oil.

• Then cook in oven for 20 minutes, turning the potatoes occasionally.

• Place the prepared poussin on a rack, brush with more oil, place over the potatoes and return to oven.

• Cook fro a further 40 -50 minutes or until the juices run clear from the thigh, when pierced with a skewer.

• Baste poussin occasionally and turn potatoes.

• When cooked, place poussin on a serving platter with the potatoes.

• Garnish with fresh rosemary sprigs.

Grilled Poussin with a Creamy Mushroom Sauce

2 x 500gr (No. 5) poussin, halved

Juice of ½ a lemon

2 tbsp. oil

Salt and freshly ground black pepper

Sprig of parsley

40gr butter

175gr button mushrooms, halved

2 tbsp. dry sherry

4 tbsp. double cream

Pinch of nutmeg

Parsley sprigs for garnish

• Brush poussin with lemon juice and oil.

• Season, and scatter with rosemary.

• Grill under medium heat for 20 – 30 minutes, until juices run clear.

• Turn a couple of times during cooking.

• Meanwhile, melt butter and cook mushrooms over high heat stirring continuously.

• Add sherry, and cook a little longer.

• Lower heat and add cream, nutmeg and seasoning.

• Heat gently until heated through.

• Serve poussin on warmed plate, pour over mushrooms and sauce.

• Serve scattered with parsley, accompanied by baby carrots and broad beans or sugar snap peas.

• Serves 2.

Spatchcocked Poussin with Sweet Chilli Glaze

6 No. 5 poussin, spatchcocked

Salt and freshly ground black pepper

2 tbsp. vegetable oil

190ml bottle Thai Chilli Dipping Sauce

• Season the spatchcock poussin and brush with a little vegetable oil.

• Barbecue for 10 – 15 minutes each side, brushing with a little oil during cooking.

• About 10 minutes before the end of cooking, brush each poussin liberally with the chilli dipping sauce.

• Continue to cook until the sauce is caramelized.

• Check the meat to see if juices run clear.

• Spread any remaining chilli sauce over the poussins.

• Serve immediately.

• Serves 6.

Mustard Devilled Poussins

225gr butter

1 tsp. mustard

A dash of Tabasco sauce or a pinch of cayenne pepper

1 tbsp. Worcestershire sauce

Salt and freshly ground black pepper

4 x N0. 3 poussins, spatchcocked and beaten flat

½ small loaf bread, crust removed, broken into small pieces

• Preheat oven to 180  C.

• Take 2/3 of the butter and allow it to soften, and then mix in the mustard, Tabasco sauce or cayenne pepper, Worcestershire sauce and some salt and pepper.

• Rub this mixture thoroughly over the spatchcocked poussins.

• Lay them in a large oven dish and cover with the bread pieces.

• Dot the remaining butter over the bread pieces.

• Roast in preheated oven for 40 minutes.

• If bread pieces start to burn, cover the dish with foil.

• Serves 4.

Cajun Spice Spatchcocked Poussin

4 x No. 5 poussin, spatchcocked

2 to 3 tbsp. olive oil

Cajun seasoning mix:

2 level tbsp. paprika

1 level tbsp. coarse ground black pepper

2 level tbsp. dried oregano

1 level tbsp. dried thyme

½ level tsp. salt

½ level tsp. chilli powder

½ level tsp. ground allspice

• Combine the Cajun seasoning mix.

• Rub the poussin all over with the olive oil.

• Rub Cajun seasoning spices over both sides of each bird; any left over spices can be stored in a screw top jar.

• Preheat the grill to medium heat.

• Grill the spatchcock for 15 minutes each side, brushing occasionally with a little olive oil.

• Poussins are cooked when the juices run clear from the thigh, when pierced with the tip of a sharp knife.

• Alternatively, spatchcock poussin can be cooked on the barbecue, or oven baked in a preheated oven – 200  C for 40 – 50 minutes.

• Serves 4.

Barbecue Poussins

6 No. 4 poussins

Green olive dressing

75gr green olives, pitted, finely chopped

4 tbsp. chopped fresh Italian parsley

2 cans anchovy fillets, chopped

1 clove garlic, crushed

¼ cup red wine vinegar

2 tbsp. olive oil

Freshly ground black pepper

• Preheat B.B.Q. to a medium heat.

• Place spatchcocks on oiled B.B.Q. grill and cook for 6-7 minutes each side or until tender and cooked through.

• To make dressing; place olives, parsley, anchovies, garlic, vinegar, oil and black pepper in a bowl and mix to combine. Spoon dressing over poussins and serve immediately.

Thai Lime Poussins

4 x No.3 poussins

Marinade:

3 tbsp. lime juice

2 tbsp. chopped fresh coriander

1 cup (250ml) coconut milk

1 red chilli, chopped

2 tbsp. honey

Freshly ground black pepper

• Prepare poussin into spatchcocks

• To make marinade, place lime juice, coriander, coconut milk, chilli, honey and black pepper to taste, in a  large baking dish.

• Cover and refrigerate for 4 hours or overnight.

• Cook on a hot barbecue or under a hot grill, basting frequently with the marinade.

• Cook 15 minutes each side or under the hot grill 5 minutes each side, or until tender and cooked through.

• Serves 4.

Spatchcocked Poussin with Red Wine Sauce on a Port Salut Rosti

For the poussin:

1 No. 5 poussin, spatchcocked

2 tbsp. olive oil

Salt and freshly ground black pepper

For the sauce:

2 glasses red wine

1 beef stock cube, crumbled

15gr unsalted butter

For the rosti:

1 small baking potato, peeled and grated

2 tsp. olive oil

55gr Port Salut cheese, grated

Salt and freshly ground black pepper

• Preheat the oven to 220  C.

• Heat the oil in a medium oven proof frying pan over a high heat.

• Season prepared poussin, then place in the hot pan.

• Transfer the poussin to the oven and roast for 12 – 14 minutes.

• In a small saucepan, gently bring the red wine to a simmer.

• Stir the stock cube into the red wine and reduce for 6-8 minutes.

• Place the grated potato in a clean tea-towel then over a bowl or the sink, squeeze out as much excess water as possible. Season.

• Heat oil for the rosti in a small ovenproof frying pan. Fry the grated potato for 1-2 minutes on each side.

• Top the potato with the cheese and transfer to the oven for 2-3 minutes or until melted and golden.

• Remove the poussin from the oven and fry for a further 2-3 minutes to brown.

• Add the butter to the sauce and swirl the pan until well combined and glossy. Serve the poussin on the rosti and pour over the red wine sauce.

• Serves 1.