WINT E R WA RME R


ROAST SPATCHCOCK POUSSIN WITH CHIMMICHURRI AND SLAW


With the colder months now with us, it’s a lovely time of year to invite friends round for dinner or plan a cosy night in with your loved one. This tasty Argentinian inspired dish, courtesy of Gressingham, is a modern twist on your traditional chicken dinner and would work just as well for both events and guarantees to get your taste buds tingling.


Serves: 2 as a main or 4 as a starter


125


INGREDIENTS 2 Gressingham spatchcock salt and pepper poussin 1 tbsp light olive oil


CHIMMICHURRI


Small handful flat leaf parsley, roughly chopped Small handful coriander, roughly chopped 2 garlic cloves, peeled and finely chopped 1 red chilli, finely chopped 1 tbsp white wine vinegar 2 tbsp light olive oil Sea salt


SLAW


Half small red cabbage, core moved, thinly sliced 1 carrot, peeled and grated 1 small white onion, peeled, thinly sliced Juice of 1 lemon 2 tbsp light olive oil 1 tsp white wine vinegar


METHOD 1. Pre heat oven to 200c or 180c fan, gas mark 6


2. Prepare the chimichurri which can be done up to a day ahead. Mix all the ingredients together, season with sea salt, set aside or refrigerate.


3. Mix all the slaw ingredients together, season with salt and pepper.


4. Place a large frying pan onto a low to medium heat. Add in oil and when hot carefully lay the poussin in breast side down until coloured, approx 6-8 mins. Turn the poussin over to seal. Cook for 2 mins. Transfer to a roasting tray and place in the oven for 20 mins. Remove from the oven and rest in warm place for 10 mins.


5. Place slaw into a serving bowl and the chimmichurri into a ramekin.


6. On a chopping board cut the poussin in half along the breast bone. Place everything into the middle of the table. Drizzle any poussin juices over the bird and a spoonful of chimmichurri.


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