Summer Roast Poussin
This is a colourful and flavoursome dish, and I expect it would go nicely with a leafy green salad on the side, or perhaps some asparagus. The tomatoes burst during cooking and the juice seeps from the lemons, mixing together at the bottom of the roasting tray with juices from the birds to form a tangy sauce. You can squeeze the rest of the juice from the lemons over the poussins.
Ingredients
2 poussins
1 red pepper
1 yellow pepper
1 red onion
1 lemon
A handful of cherry tomatoes
Spanish smoked paprika
Olive oil
Sea salt and pepper
Rub the paprika over the poussins so that they are well covered. Chop the peppers and onion into bite sized pieces and cut the lemon into eights. Put these into the dish with the tomatoes and poussins and sprinkle over some sea salt, pepper and olive oil. Roast at 200c for 40-50 minutes until the poussins are cooked through.
Serves 2
2 comments:
Very nice! The purple, red and yellow go extremely well together, and that makes me want to scoff it all. Good to see you've left out the green peppers, whose bitterness would have taken away from the sour and sweet flavours from your lemon and tomatoes.
Btw it was nice to finally meet you at the gastro tour, I had a really great time. Have you eaten any of your parmesan yet?
Yes, I tend to only use green peppers in dishes like beef stir fry - for the reason you've said. I love the sweet peppers.
It was nice to meet you too on Friday, and I had a fab time too, really enjoyed it. I haven't used the parmesan in a dish yet but I've had a nibble!
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