Tandoori Poussin with Sag Aloo

Sunday 4th January 2015

200 Curries p.42. Mix yoghurt, garlic, ginger, garam masala, cardamom seeds, chili, paprika, tomato puree, lemon juice and cover the chicken. It was supposed to marinade for a day, but I only had 2 hours before it went into the oven.
For Sag Aloo (BBCGoodFood) cut potatoes into small chunks, parboil and keep the water. Heat oil and add cumin seeds then onions and soften. Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato is cooked, stirring often and adding some of the potato water from time to time to keep it moist. When the potatoes are cooked add the spinach and mix until it has wilted.
Very aromatic and tasty, although the chicken missed the marinading. The sag aloo was excellent cold the next day, as a sort of chunky, potato chutney.

Poussin with Red Wine and Mushroom sauce

Saturday, 25th January 2014

Brown the poussin all over in a casserole and set aside. In the same casserole, brown some bacon lardons, then add and soften onions and garlic. Deglaze with red wine. Put the bird back in with some more red wine, stock, thyme and seasoning, and cook in a medium oven for 45 minutes or so. Remove the poussin to let it rest a bit, and ladle out and thicken some of the sauce.
Served with boiled potatoes and cabbage.

Roast Poussin

Saturday, 12th October 2013

Roasted the chicken with no fancy marinade or glaze, just a little oil and salt, and some herbs at the end. So the skin came out lovely and crisp with nothing burnt. The sauce was made of roasted red pepper blended with sour cream, and egg, oil, spices and tomato puree (it was supposed to have mayonnaise but I didn't have any, so I just put in the egg and oil separately). The potatoes were boiled in their skins then peeled and sautéed with rosemary. Very good.

Roast Poussin with Pasta

Thursday, 19th January 2012

Very simply roasted poussin served with pasta and a sauce made with onions, basil and cherry tomatoes. Very good, but needing more liquid in the sauce to coat the pasta.

Poussin in white wine, sage and lemon

Sunday, 17th April

I braised the poussin in a casserole on top of the stove, with white wine, grated lemon peel, shallots and sage (from the balcony!) and served it with sauteed potatoes.
The wine was a little old and, after adding it, I thought the sauce smelled as though it was going to come out rather sour. So I chopped up a few prunes and added those, which worked a treat. The sauce came out just right and nicely balanced between the zesty lemon and the sweet, rich prunes.  The meat of the poussin was delicious, especially the breast. Definitely worth a repeat.
No photo with this one. The photos I took turned out awful and made the meal look surprisingly unappetising, given how good it was.

Honey Glazed Poussins

Friday, 14th January

Honey Glazed Poussins - Sainsbury book of Chicken Dishes p34. Roast Poussin glazed with honey, garlic and wine vinegar.  Served with chip-shaped roast potatoes, stir-fried fennel with a sweet pepper sauce and salad of lamb's lettuce, thinly sliced white onion, diced feta and diced fig salami.  Used too much fat for the potatoes so they didn't really crisp up the way I wanted, but they were still tasty.  The salad was especially good.  Together with a bottle of Veuve Clicquot a very nice dinner indeed.