Roast Spatchcock poussin with chimmichurri, potato salad and slaw recipe
A tasty, Argentinian inspired dish
Ingredients
- 2 Gressingham spatchcock salt and pepper poussin
- 1 tbsp light olive oil
Chimmichurri
- Small handful flat leaf parsley, roughly chopped
- Small handful coriander , roughly chopped
- 2 garlic cloves, peeled and finely chopped
- 1 red chilli, finely chopped
- 1 tbsp white wine vinegar
- 2 tbsp light olive oil
- Sea salt
Slaw
- Half small red cabbage, core moved, thinly sliced
- 1 carrot, peeled and grated
- 1 small white onion, peeled, thinly sliced
- Juice of 1 lemon
- 2 tbsp light olive oil
- 1 tsp white wine vinegar
Method
- Pre heat oven to 200c or 180c fan, gas mark 6
- Prepare the chimichurri which can be done up to a day ahead . Mix all the ingredients together, season with sea salt, set aside or refrigerate.
- Simmer the potatoes in boiling salted water for 10 mins until tender. Drain.
- Mix all the slaw ingredients together, season with salt and pepper.
- Place a large frying pan onto a low to medium heat. Add in oil and when hot carefully lay the poussin in breast side down until coloured, approx 6-8 mins . Turn the poussin over to seal . Cook for 2 mins. Transfer to a roasting tray and place in the oven for 20 mins. Remove from the oven and rest in warm place for 10 mins.
- In a mixing bowl put in all ingredients for potato salad (cut some of the larger potatoes in half ) and mix well. Season.
- Place slaw and potato salad into serving bowls and the chimmichurri into a ramekin.
- On a chopping board cut the poussin in half along the breast bone. Place everything into the middle of the table. Drizzle any poussin juices over the bird and a spoon of chimmichurri.