Tarragon and Lemon Poussins in Paper with Beetroot and Avocado
Ingredients
6 poussins (available from specialty butchers)
2 whole lemons, and the zest of a third
3 tablespoons tarragon sprigs
sea salt and freshly ground black pepper
olive oil for browning
SALAD
1 firm but ripe avocado
1 cos lettuce
1 red lettuce
4 small beetroot, peeled, quartered, roasted in a little olive oil for 30 minutes and cooled
pea sprouts, mesclun leaves etc
1 roughly chopped fresh chives and parsley
DRESSING
1 tablespoon balsamic vinegar
4 tablespoons olive oil
salt and freshly ground black pepper
1 teaspoon Dijon-style mustard
Description
When you’re looking for something that’s simple and really delicious to impress, these tender, sweet and tasty baby chickens will make a super dinner-party dish. The poussins are wrapped in baking-paper parcels and the aroma that rises when your guests open the parcels themselves will be terrific. (Do point out that it is baking paper, not edible paper).
Crisp greens, avocado and roasted beetroot make a colourful, fresh and very interesting salad to accompany the poussins. Roast the beetroot before preparing the young chickens.
Method
Pat the chickens dry inside and out with paper towels and tie the legs together. Cut two of the lemons into quarters, and place a lemon quarter inside the cavity of each bird, with a sprig or two of tarragon. Grind black pepper over the chickens and sprinkle with a little sea salt. Grate the zest of the remaining lemon, chop the remaining tarragon and scatter these over each chicken. Preheat the oven to 180°C.
Heat three to four tablespoons of olive oil in a heavy frying pan. Over a medium to high heat, brown the chicken on all sides until crisp and golden. Remove from the pan, make each into a neat parcel on a piece of baking paper approximately 30cm square and tie with string to secure. Cook in the oven for 20minutes.
Meanwhile, make the salad. Peel the avocado and cut into small chunks. Break the lettuce into manageable pieces. Place all the listed salad ingredients into a serving bowl. Mix the dressing ingredients well. Pour over the salad, tossing it to coat, as soon as the poussins are ready. Serve together immediately.
Categories
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