Poussin with kaffir lime, ginger and lemongrass

Poussin with kaffir lime, ginger and lemongrass

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 poussin
20 kaffir lime leaves
3 garlic cloves
4 cm piece fresh root ginger
2 lemongrass stalks
4 shallots
1 long red chilli
1 lime
1/2 teaspoon chinese five-spice powder
1/2 teaspoon palm sugar, (or brown sugar)
2 tablespoons sunflower oil
salt
freshly ground black pepper
2 limes, cut into wedges, to serve

Method

  1. Spatchcock the poussin.
  2. Finely chop the lime leaves. Peel the garlic, ginger, lemongrass and shallots and chop roughly. Halve and deseed the chilli and chop roughly. Juice the lime. Place all these ingredients in a small food processor bowl or spice grinder with the five-spice powder, sugar, sunflower oil and some salt and pepper. Blend to a thick paste.
  3. Rub the aromatic paste all over the poussin and leave to marinate in the fridge for 3–4 hours, or ideally overnight.
  4. Heat the grill to its highest setting and the oven to 180ºC.
  5. Place the poussin skin side down on a lightly oiled, lipped baking sheet and grill until the flesh is browning. Turn the poussin over and continue grilling until the skin is brown and crisp. (Unless very small, they will not be cooked at this stage.)
  6. Transfer to the oven and cook for 20–30 minutes, or until the juices run clear when you cut down to the bone on the non-skin side of the thigh and leg.
  7. Carve the poussin by cutting down the middle of the breast. From the point of the breast, cut between the breast and thigh and leg around the wing, to leave each poussin in 2 breast pieces and 2 thigh and leg pieces. Serve with lime wedges.

Variation

  • Chilli and coriander poussin: Part bone the poussin and marinate with 3–4 tablespoons olive oil, 1 red chilli, deseeded and finely diced, and ¾ teaspoon coriander seeds, lightly crushed. Season well with salt and pepper before roasting in a shallow roasting tin, skin side up, in a preheated oven at 200ºC for 30–40 minutes. Leave to rest for 5–10 minutes before carving into pieces.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again