Lemon Poussin with Prosciutto Wrapped Asparagus and Roasted Chats

- RECIPE -
Size 5 poussin
1 bunch asparagus
2 slices prosciutto
2 cloves garlic (sliced)
250gms chat potatoes
1 lemon
Sage leaves
Oregano finely chopped
Dry white wine
250ml Chicken stock
25gms butter
Extra virgin olive oil
Sea salt
Black pepper

Bone out poussin into two halves, add olive oil, garlic, 3 slices of lemon, pinch of salt, generous amount of cracked pepper, sage leaves and a good squeeze of lemon juice. Sit to the side and marinate for at least 10 minutes so bird starts to take on flavours.

Take 3 spears of asparagus and wrap with prosciutto around centre of asparagus and sit to the side. Par boil chats in salted water until just cooked, and allow to cool. Once
cool cut into 1/4's.

Now in a hot pan add the marinated poussin, skin side down for around 5 minutes or until skin of poussin has taken on a nice golden brown colour. Turn poussin and cook for a further 5 minutes, now deglaze pan with 1/2 cup of white wine, which will lift all the beautiful flavours from the pan and incorporate them in the sauce. Now add stock and chopped oregano. Add a lid to the pan and cook for around 15 minutes until poussin is cooked.

In a second hot pan add a small amount of olive oil and a knob of butter, add asparagus and chats, cook and turn until both have taken on good even colour and asparagus is cooked through.

To serve place roasted chats on centre of plate , stack the two halves of poussin on top of each other and sit asparagus on poussin, finish by adding butter to sauce and spoon over the top.

Category:

Entertainment

Tags:

• Super
• Butcher
• Karl
• Knack
• Poussin