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ROAST SPATCHCOCK POUSSIN WITH CHIMMICHURRI SERVES: 2 to 4 people


INGREDIENTS:


• 2 Gressingham spatchcock poussin • 1 tbsp light olive oil


Chimmichurri • Small handful fl at leaf parsley and coriander, roughly chopped


• 2 garlic cloves, peeled and fi nely chopped


• 1 red chilli, fi nely chopped • 1 tbsp white wine vinegar • 2 tbsp light olive oil • Sea salt


DID YOU KNOW?


If you start cooking the duck in a cold pan the pan will heat slowly, as will the breast's skin and fat, rendering out the fat and making the skin incredibly crispy. Remember to spoon


off any excess fat if needed to get the perfect finish.


While oily fish is considered


a top source of omega-3 fatty acids, duck also contains these heart-healthy acids.


Chimmichurri is a wonderful Argentinian condiment that is easy to make and goes


extremely well with any grilled or roasted meats. Best made a few hours before so the flavours can really take hold.


Potato salad • 400g new potatoes • 1 tbsp horseradish cream • 1 tbsp mayonnaise • 1 radish, washed and thinly sliced • 2 spring onions, thinly sliced


Slaw • Half small red cabbage, core removed, thinly sliced


• 1 carrot, peeled and grated • 1 small white onion, peeled and thinly sliced


• Juice of 1 lemon • 2 tbsp light olive oil • 1 tsp white wine vinegar


METHOD:


Pre-heat oven to 200°C or 180°C fan oven. Pat birds dry with kitchen paper and lightly season all over. Preparation of the chimmichurri


can be done a day ahead. Mix all the ingredients together, season with sea salt, set aside or refrigerate. Simmer the potatoes in boiling salted


water for 10 minutes until tender and then drain. Mix all the slaw ingredients together, season with salt and pepper. Place a large frying pan onto a low


to medium heat and add oil. When hot carefully lay in the poussin breast side down until coloured, approx 6-8 minutes. Turn the poussin over to seal. Cook for 2 minutes. Transfer to a roasting tray and place in the oven for 20 minutes. When cooked remove from the oven and rest in a warm place for 10 minutes. In a mixing bowl put in all ingredients


for potato salad, cut some of the larger potatoes in half if needed, and mix well. Season to taste. To serve place the slaw and potato salad into seperate serving bowls and the chimmichurri into a ramekin. On a chopping board cut the poussin in half along the breast bone. Drizzle any poussin juices over the bird and a spoon of chimmichurri. Place everything into the middle of the table so everyone can share.


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Food&Drink


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