Pan roasted poussin with parsnip and chorizo
Serves 4



Ingredients
2 x poussin boned (skin on)
300g spinach
300g grated parmesan
2 egg yolks
2 chorizo (size of a largish sausage!)
100ml oz olive oil
1 tbsp chopped parsley (optional)
2 parsnips
4 halves of semi dried tomatoes
1 tbsp chopped chives
salt and pepper
150ml cream
150ml milk

Method
1. Cook the spinach in salted boiling water for 30 seconds.
2. Drain the spinach and thicken with the 2 egg yolks and the parmesan cheese.
3. Stuff the poussin breasts, legs and thighs with a little cooked spinach mixture.
4. Slice one chorizo into thin slices and fry until crispy.
5. Add olive oil to the other chorizo and fry. When the fat starts to come out of the chorizo pass through a sieve -
and throw away the chorizo left in the sieve.
6. Peel the parsnips and using only the thin ends sliced and deep fry until crispy.
7. Cook the remaining parsnip in a little butter and water.
8. Put the parsnips in a blender with the cream and purée.
9. Season the poussin with salt and pepper on both sides.
10. Fry the poussin in a heated frying pan until gently golden on both sides (10 minutes).
11. Season poussin when removed from frying pan.

To Serve
1. Pour a pool of the puréed parsnip in the centre of the plate.
2. Place the remaining grilled chorizo and crispy parsnip around the puréed parsnip.
3. Place the half a poussin on top of the creamed parsnip (thigh, leg and breast)
4. Top this with a half a semi dried tomato and drizzle with chorizo oil and decorate with parsley.



Peppered char-grilled poussins with lemon and rosemary:
Serves 6-8

Ingredients:
6-8 butterflied poussins
4 lemons, quartered, then halved
1/2 cup rosemary leaves
8 tablespoons coarsely ground black pepper
1/3 cup olive oil

Method:
Place the poussins in a large bowl. Squeeze the lemon over the top, then add the quarters to the bowl.
Add the remaining ingredients and toss gently until evenly distributed. Cover and allow to marinate in the
refrigerator for at least 2 hours or overnight.

Grill the poussins and lemon wedges until just cooked through, turning once while cooking. Transfer to a
serving plate and serve.



Grilled poussins with ginger butter and red wine sauce
Serves 4

Ingredients:
4 poussins, semi-boned (keep bones)

Ginger Butter
100g minced shallots
10g minced garlic
2 de-seeded lombok (long red) chillies,
1/2 bunch thyme
20g fresh minced ginger
500g soft butter

Red wine sauce
10g shallots
1 carrot
1 stick celery
500ml Red wine
4 litres chicken stock
1 bay leaf
1 sprig thyme
Knob of unsalted butter
Splash of brandy

Method:
Ginger butter
Sweat shallots, garlic, lombok chillies, thyme and ginger in oil. Cool then mash into soft butter. Whip with a
fork, place on a plastic wrap and roll into a sausage-like log. Twist ends of wrap closed and chill until firm.

Red wine sauce
Breifly sweat shallots, carrot and celery (all chopped) in oil. Add chicken bones, toss to caramalise then flame
with splash of brandy. Add red wine, chicken stock, bay leaf, thyme. Reduce to a thick sauce (to cover back
of spoon). Strain, season and finish by whipping in knob of unsalted butter.

Open chicken out and place skin-side up on work top. Slice thick disc of ginger butter for each chicken and slide
under skin over breast. Season. Cook skin-side up over charcoal grill or skin side down under hot grill for 5 minutes.
Finish in a very hot (250C) oven, skin-side up for 5 minutes. Serve with drizzle of the red wine sauce on and around
chicken.