Make dinner both interesting and delicious with this flavour packed recipe.
Soak a wooden broomstick in cold water, overnight preferably.
Set a bbq going and wait until the flames have died down.
Place the lemongrass, coriander, garlic, chillies, ginger and lime juice into a bowl with 50ml/2floz of the vegetable oil and mix to combine.
Toss the poussin in the marinade, scooping some inside too. Slide onto the centre of the soaked broomstick then tie each one with string to secure onto the stick.
Set the broomstick over the bbq, about 30cm/12” above the coals and cook for 30 minutes, turning every so often to cook each side, all the way through.
While they cook, make the salad. Whisk the egg yolk, Dijon mustard, walnut vinegar and water together in a bowl until combined. Add the oil gradually, whisking all the time until emulsified. Season well with salt and black pepper.
Place the red cabbage into a bowl, add 100ml/3 ½ floz of the dressing and toss to combine. Check the seasoning then set aside until ready to serve. This can be made up to a day in advance. The remainder of the dressing can be kept in a sealed container in the fridge for up to 1 week.
To check that the poussin are cooked through, insert a knife or the prongs of a carving knife into the thigh and check that it’s hot all the way through. If not, keep roasting for another 5 minutes and check again. Serve with a pile of red cabbage.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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