It was my first time to bake small birds but certainly will not be the last! I love this Poussin recipe which I got from ‘Good Food’ UK based magazine, Christmas special edition. On page 73 and online too, this is to find. Pretty easy and oh so tasty! I love the softness of the young meat and the birds were so moist!
Well anyway, let me share with you the ingredients and how to:
Poussin small chicken of few weeks old.
- 50g butter, softened
- 2 poussins
- 4 rashes smoked streaky bacon, halved ( I used Pancetta which was the only available then)
- 1 tbsp plain flour
- 1 tbsp Worcestershire sauce
- the recipe calls for vegetable stock, I used chicken stock
my poussins few minutes before taking out of the oven…..
The following was the original method:
- Heat oven to 230C/fan 210C/gas 8. Smear the butter all over the poussins, season inside and out, then criss-cross the bacon over each one. Sit the poussins in a roasting tin and cook for 40 mins until the birds are golden and the bacon is crisp. Remove from the tin, leave to rest and set the tin aside until you’re ready to make the gravy.
- About 5 mins before you sit down to eat, make the gravy. Place the tin on a medium heat, then stir in the flour and splash in the Worcestershire sauce. Bubble together, then drain the veg over the roasting tin and stir in the vegetable stock. Bring the gravy to the boil, taste for seasoning, adding more Worcestershire sauce if needed, then pour into a warm gravy jug.- end
Note: What I did not follow was adding the bacon on top at the beginning of cooking. I added my bacon just few minutes before the baking was done otherwise they will burn.
My husband and I both enjoyed this recipe that’s why I am sharing it with you..hope you like it too!
This is the continuation of my previous post : Hot and sweet chicken red curry , but you must be wondering why the previous post was with red curry while this was with green curry. Because the method of cooking and ingredients (except for the curry) are identical.
Have you ever thought of which is hotter, red or green curry? I am referring to Thai curry. Some say it’s the red, some say the green. There is actually a third- yellow curry, which they say is just in the middle. I don’t really know the answer as I am not a curry expert, but all I can say is for me, it all depends on the amount you use as all 3 can be hot! But there’s a distinct taste that the green has which is -in my opinion, not present in the red curry. Green curry has this sour taste which probably is due to chilis used are young (green stage) hence the sour taste.
This really is such an easy recipe.
- 600g chicken fillet, sliced
- Prik thai or peppercorns
- chili (or chilibirds) whole
- kaffir lime leaves
- +30g brown sugar candy/palm sugar (or panucha), you can start with a little amount or just add according to your taste
- red curry, commercial
- fish sauce
- 400ml coconut milk
- sliced onion
- 2-3 tbsp oil
For 600 g of chicken fillet, you will need 1-2 tsp of commercial curry. In a wok with oil, high fire stir in the curry and let cook for 2 minutes. Add 3/4 of the coconut milk, stir for just about a minute then add the chicken and kaffir lime leaves, let simmer for 5 minutes stirring occasionally. Add the sliced onion, peppercorns, chili, and the rest of coconut milk. Add fish sauce, again use it according to your taste.
I find the taste of palm sugar really nice combined with Thai curry. Somehow, normal brown sugar or crystal white do not give the same taste. I also had to learn my husband to eat this with plain rice rather than with fried rice, so that he can enjoy the curry taste better.