Cooking
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Tip
If you use an electric coffee grinder as a spice mill, to clean it and remove all traces of any spices left behind, put a piece of stale bread in the mill and whiz up. The bread cleans the blade and absorbs the spicy bits. |
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Spatchcock Poussins with Parsley and Pinenut Dressing 6 butterflied spatchcock poussins - ask your butcher to prepare the little
birds 40g raisins First make the dressing. Put the raisins into a bowl and soak them in boiling water for 5 minutes, then drain. Whisk the lemon juice and oil together in a small bowl. Add the raisins, parsley and pinenuts and season with salt and pepper. Set aside. If you make this ahead a of time, leave out the pinenuts until you are ready to serve. This dressing should be served at room temperature. Poussins: Heat a griddle pan in the Roasting oven until it is smoking. Transfer the pan to the boiling plate and seal the poussins in the pan on both sides. What you want is the charred grill marks on the birds. If the pan is too hot transfer to the simmering plate. When you have sealed off all the birds put them on to a baking tray, season with some salt, and cook in the Roasting oven for about 10-15 minutes, or until they are cooked through. When they are done leave them to rest for about 10 minutes. ( Any of the juices that are left in the pan or tray should be poured into the dressing.) Serve the Poussins with the Pinenut dressing spooned over the top. For conventional cookers, Heat griddle pan on a hob top and pre-heat oven to gas mark 200°C. Seal Poussins in the griddle pan on the hob, then place them into the pre-heated oven and continue as above. Timings may vary a little so check the birds after 15 minutes, they may need a few minutes more. Serves 6 |
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