1 pound poussins
2 tbsp black peppercorns
2 fresh red chillies,seeded and chopped
leaves from 1 sprig of fresh rosemary
2 garlic cloves,peeled
1 tbsp coarse sea salt
4 tbsp extra virgin olive oil
8 plum tomatoes,halved, seeded and roughly chopped
3 1/2 fl oz dry white wine such as Orvieto
1. Pre-heat the oven to 425 F . Remove and discard the elastic holding each poussin, then turn the poussin over so it is breast-side down. Cut along one side of the backbone with a pair of strong kitchen scissors to open out the bird.
2. Cut along the other side of th backbone and remove it to neaten that edge. Open out the bird, turn it breast side up,and press down on it with the palm of your hand to flatten it. This process is known as spatchcocking. Wash the birds and pat them dry on kitchen paper.
3. Crush the peppercorns with t pestle and mortar (or in a small bowl with the end of a rolling pin). Add the chillies, rosemary leaves,garlic and sea salt and crush again with the peppercorns. Rub this mixture all over the poussins.
4. Take a roasting tin a large enough to hold the poussins and place on the hob. Heat the oil in it, then add the poussins, skin-side down, and cook for about 5 minutes, until golden brown and crisp. Turn over and cook for a further 3 minutes.
5. Sprinkle the tomatoes over the birds and add the wine. Bring to the boil, then transfer the roasting tin to the oven and bake for 50 minutes, until the birds are crisp and cooked through and the tomatoes have just started to char in places. Serve the poussins whole or cut into pieces, with a rocket and parmesan salad.
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This post was written by admin on January 20, 2011
