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Hed Chef
Pleasing poussin
By Hedy Khoo
January 03, 2011
IF YOU avoid looking at the bathroom mirror when you step out of the shower and you feel the waistbands of your pants getting tighter, don't worry.
Festive feasting is the way to end and start the year. You have the whole year ahead to work on the diet plan that's on your list of new year resolutions.
Try this wholesome, flavourful roasted spring chickens with a glorious dollop of gorgonzola on roasted brown pears.
By all means chomp on this in front of the telly while wearing your jammies - all the better to catch the splattering sauce. Who needs a bib?
The best part about eating poussin at home? You don't need to be as dainty as those tiny wings on the bird.
Go on, use your fingers to pick those little morsels off the plate and chew on the bones without worrying about restaurant etiquette.
After all, your partner will be too busy chewing on his share to notice what you're doing with yours.
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Roasted poussin with pear
INGREDIENTS
2 poussins
2 brown pears, quartered, peeled and cores removed
10g thyme
1 lemon, quartered
50g old ginger, halved and smashed
1 tsp salt
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp gorgonzola cheese
Marinade
3 tbsp honey
5 tbsp light soya sauce
100ml vermouth
1 tsp dried basil
4 metal skewers
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METHOD
1. After washing poussins, rub the inside of the poussin with the salt.
2. Marinade the poussins for at least half an hour, preferably overnight.
3. Stuff each poussin with a lemon quarter, 3 stalks of thyme and one piece of ginger. Seal the opening by folding the skin flap and skewering the poussin through the drumstick and wing, using two skewers per poussin.
4. Line the roasting tin with foil and place pears in it. Drizzle on 1 tbsp olive oil and the balsamic vinegar.
5. Place a greased wire rack on top and place poussins.
6. Cover with foil, leaving one side open. Roast for 50minutes at 180 deg C. Remove foil. Baste with remaining marinade.
7. After 40 minutes, baste each poussin with 1 tbp of honey, 1 tbsp of soya sauce and another 1 tbsp of olive oil. Lower heat to 160 deg C and roast uncovered for another 20 minutes.
8. Serve with roasted pears topped with gorgonzola.
Hed Chef
Pleasing poussin
By Hedy Khoo
January 03, 2011
IF YOU avoid looking at the bathroom mirror when you step out of the shower and you feel the waistbands of your pants getting tighter, don't worry.
Festive feasting is the way to end and start the year. You have the whole year ahead to work on the diet plan that's on your list of new year resolutions.
Try this wholesome, flavourful roasted spring chickens with a glorious dollop of gorgonzola on roasted brown pears.
By all means chomp on this in front of the telly while wearing your jammies - all the better to catch the splattering sauce. Who needs a bib?
The best part about eating poussin at home? You don't need to be as dainty as those tiny wings on the bird.
Go on, use your fingers to pick those little morsels off the plate and chew on the bones without worrying about restaurant etiquette.
After all, your partner will be too busy chewing on his share to notice what you're doing with yours.
--------------------------------------------------------------------------------
Roasted poussin with pear
INGREDIENTS
2 poussins
2 brown pears, quartered, peeled and cores removed
10g thyme
1 lemon, quartered
50g old ginger, halved and smashed
1 tsp salt
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp gorgonzola cheese
Marinade
3 tbsp honey
5 tbsp light soya sauce
100ml vermouth
1 tsp dried basil
4 metal skewers
--------------------------------------------------------------------------------
METHOD
1. After washing poussins, rub the inside of the poussin with the salt.
2. Marinade the poussins for at least half an hour, preferably overnight.
3. Stuff each poussin with a lemon quarter, 3 stalks of thyme and one piece of ginger. Seal the opening by folding the skin flap and skewering the poussin through the drumstick and wing, using two skewers per poussin.
4. Line the roasting tin with foil and place pears in it. Drizzle on 1 tbsp olive oil and the balsamic vinegar.
5. Place a greased wire rack on top and place poussins.
6. Cover with foil, leaving one side open. Roast for 50minutes at 180 deg C. Remove foil. Baste with remaining marinade.
7. After 40 minutes, baste each poussin with 1 tbp of honey, 1 tbsp of soya sauce and another 1 tbsp of olive oil. Lower heat to 160 deg C and roast uncovered for another 20 minutes.
8. Serve with roasted pears topped with gorgonzola.
