Tuesday, 17 November 2015

RECIPE: Poussin and Polenta

At the weekend, Mark and I devised and cooked a recipe together and we've decided to both blog about it at the same time. So you will find the ingredients listed here, and the step-by-step photos over on Mark's blog  - our first ever piece of Tandem Blogging (Is Tandem Blogging a Thing? It is now!)

This is a dish to make when you have plenty time - you don't need to spend very long in the kitchen, but there is marinating, soaking and chilling to be done - plus you need the time to read TWO blogs!



To make two generous servings, with leftover polenta to use another day (or dip in mayonnaise or a raita and nibble!) you will need:

1 poussin, halved and trimmed
juice of 1 lemon
2 tsp harissa paste


200g fine cornmeal/polenta
500ml water
20g finely grated Parmesan cheese
a knob of butter
oil for frying


75g small green lentils
chicken stock made from poussin trimmings
A handful of shredded greens - we used brussels tops but anything in the cabbage/kale/spinach line would work.
200ml tomato sauce - we used a home made one with a good chilli kick, but you could use a bought pasta sauce or some passata with a dash of hot chilli sauce.

1. Halve the poussin, removing the backbone and wingtips, and place in a non-metallic dish. Rub with the lemon juice and harissa, coating evenly. Cover and leave to marinate for 2-3 hours.
Meanwhile place the trimmings in a small saucepan with 500ml of water, a couple of slices each of onion, carrot and celery, a bayleaf, sprigs of parsley and thyme and a few cloves and black peppercorns. Simmer for an hour, strain and set aside. Alternatively use a ready made chicken stock, but make sure it is a salt free one or your lentils will be tough.

2. Prepare  the polenta as instructed on Mark's blog and set aside to cool. Put the lentils in a bowl of water to soak.

3. Pre-heat the oven to 180C/350F/Gas mark 4. Uncover the poussin and roast in the pre-heated oven for approx. 40 minutes.


4. While the poussin is cooking, cook the lentils and the polenta according to the instructions on Mark's blog. 

5. Serve the polenta sticks topped with the lentils and poussin. We accompanied ours with some boiled Crown Prince squash (which wasn't a huge success) and on the side I  had a dollop of Apple and Mint Raita which worked beautifully with it.

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