Roast poussin with pickled radishes
- Tom Kerridge
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Serves 2
More effort
Prep: 20 mins
Cook: 45 mins
plus at least 4 hrs chilling
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Spatchcocked poussins don't take nearly as long as chicken and this recipe with herbs, garlic and lemon can be cooked in the oven or on the barbecue
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 tsp chilli flakes
-
1 tsp chopped rosemary
-
1 tsp chopped thyme
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4 garlic cloves
sliced
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3 tbsp olive oil
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zest 2 lemons
-
2 poussin
spatchcocked (ask your butcher to do this for you)
-
vegetable oil
for frying
For the pickle mix
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100ml cider vinegar
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50g golden caster sugar
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3 black peppercorns
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½ tsp coriander seeds
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1 tbsp mustard seeds
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1 garlic clove
crushed
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200g mixed radishes
(I used black, rainbow and breakfast), washed
-
2 banana shallots
peeled and sliced
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Nutrition: per serving
- kcal866
- fat65g
- saturates16g
- carbs8g
- sugars7g
- fibre3g
- protein59g
- salt3.1g
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Method
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step 1
Make the marinade for the poussins. In a large bowl, mix together the chilli flakes, herbs, garlic, olive oil, lemon zest and 1 tsp salt, and whisk well. Lay the poussins in the mixture, and give them a good toss to make sure they’re well coated. Cover the bowl with cling film, then chill in the fridge for 4 hrs or overnight.
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step 2
To make the pickling liquor, put the vinegar, sugar, peppercorns, spices, garlic and a pinch of salt in a saucepan. Bring to the boil and simmer for 3 mins, then remove the pan from the heat and leave to cool.
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step 3
Heat oven to 160C/140C fan/ gas 3. Heat a heavy-based, ovenproof frying pan over a low heat. Remove the poussins from the marinade and pat dry with kitchen paper, making sure you wipe off the garlic slices as these will burn. Add a little splash of vegetable oil to the pan. Put both poussins in the pan, breast-side down, and gently colour for 8-10mins – they will become quite a dark colour, but don’t be scared as this is all flavour. Put the pan in the oven for a further 10 mins.
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step 4
Meanwhile, prepare the radishes. Depending on the size or shape, you can leave them whole, halve them, or slice thinly. If your radishes have tops, reserve them to finish the dish – they have loads of flavour and will add a real kick. Put the radishes in a small bowl with the shallots, then strain over the pickling liquour, toss well and leave for 10 mins.
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step 5
Remove the poussins from the oven, drizzle over a little olive oil and add a sprinkle of flaky salt. Serve with the radishes and a good spoonful of spiced salad cream (see recipe, above right). Finish with the radish tops, if you like.
Recipe from Good Food magazine, May 2016
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