Roast Poussin with Braised Cabbage & Thyme

A lighter dish than most roasts, perfect for Spring,  great for entertaining large numbers of guests throughout the year, or for the perfect family Sunday lunch. 

Roast Poussin with Lemon- Thyme

Serves 4 people

Prep time 15-20 mins

Cooking including resting time approx 45-50mins  

Ingredients

2 poussin cleaned.

2 cloves of garlic crushed

1 25g shredded green cabbage 

5 large sprigs fresh thyme (2 tsp) dried

2 tablespoons rapeseed oil 

2 slices streaky bacon

3 med sized mushrooms chopped

1 lime (grated lime)

pinch of salt and pepper to season

100ml water 

Method

 Pre-heat oven 190C/375f

In a small pan heat 1 tbsp oil and fry off the cabbage, mushrooms, bacon and garlic.

When the mixture is soft, leave to cool for five minutes.

Once the mixture has cooled, insert the mixture into the cavity of the poussin.

Place the stuffed poussins onto a large baking dish, drizzle with oil and season with salt and pepper.

Roast in a pre-heated oven slowly for 35-40 minutes, making sure you basting the birds a couple of times, so the birds do not dry out.

Once the Poussins are cooked through, take out of the oven and leave to rest for 5-10 minutes.

Serve onto warm plates adding a squeeze of lime, with new or roasted potatoes and any remains of the cabbage mixture and a sprigg of thyme to garnish.

(Image by www.mlrphoto.co.uk)

 

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(Image by www.mlrphoto.co.uk)

1 comment

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