Читать книгу Food from the Sun - Neven Maguire - Страница 28

Serves 4–6

1 tbsp mixed peppercorns

4 poussins, butterflied (ask your butcher or see method for instructions)

4 large garlic cloves, peeled and finely chopped

finely grated rind of 2 large oranges

2 handfuls of fresh basil leaves

4 spring onions, trimmed and finely chopped

1 red chilli, seeded and finely chopped

2 tbsp clear honey

2 tbsp fino (dry) sherry

150ml (5fl oz) olive oil

salt and freshly ground black pepper

lightly dressed green salad, to serve

8 metal skewers (23cm (9in) in length)

Poussins are the smallest type of chicken you can buy. I like them because they are tender and quick to cook but you could use any type of chicken pieces instead. As the poussin cooks it will blacken in places, resulting in a well-flavoured, crisp skin and moist, tender meat underneath.

Place the peppercorns in a small frying pan and toast for a few minutes, tossing occasionally, until aromatic. Grind to a powder in a mini blender or with a pestle and mortar, then set aside.

If your butcher hasn’t already butterflied the poussins, use poultry shears or kitchen scissors to cut each poussin down both sides of the backbone, then remove and discard the bone. Snip the wishbone in half, open out the poussin, then snip out the ribs. Turn skin-side up, and press down firmly on the breastbone with the heel of your hand to flatten out. Trim off any excess skin, wash under cold running water and pat dry with kitchen paper.

Place the garlic, ground peppercorns, orange rind, basil, spring onions and chilli in a mini blender or pestle and mortar and work into a smooth paste. Transfer to a large plastic container with a lid and add the honey, sherry and olive oil. Season with salt and pepper and stir until well combined. Add the butterflied poussins and turn to coat them thoroughly in the mixture, then secure the lid and leave to marinate in the fridge for at least 4 hours or preferably overnight, shaking the container occasionally.

When ready to cook, either preheat the grill to medium–hot or the oven to 220°C (425°F), gas mark 7. Thread two metal skewers in a criss-cross fashion through each butterflied poussin, wiping off any excess marinade. This keeps them flat during cooking – it also makes them easier to handle when hot.

Arrange the poussins on a grill pan or a large roasting tin with a wire rack, and cook for 10–15 minutes on each side until cooked through and golden brown, basting occasionally with the leftover marinade. Leave to rest for a few minutes, then remove the skewers and arrange on warmed plates with some green salad.