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Caraway Spatchcock Poussin with Bitter Greens
Ingredients
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2 large or 4 small poussins
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175 gram (6 ounce) Dijon mustard
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2½ tablespoons Caraway Seeds
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450 gram (1 pound) corn on the cob (approx. 2 large)
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2 radicchio hearts
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20 celery leaves
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75 gram (3 ounce) rocket
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2 tablespoons oil
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1 tablespoons white wine vinegar
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Pre-heat the oven to 170°, 325°F, Gas Mark 3.
- 2 To spatchcock the poussin, place a sharp knife in the bottom of the poussin cavity, make a slit across the length of the cavity and flatten the bird. Repeat with each of the poussins and place on a baking tray.
- 3 Using a brush, baste the birds with the mustard (reserving 1 tbs of the mustard for use later). Sprinkle the birds with 2 tbs of the Caraway Seed, then cook in the oven for 40 minutes. Remove from the oven and place under a low grill for a further 10 minutes, turning occasionally.
- 4 Meanwhile, place the corn on the cobs in a pan of salted boiling water and cook for 10 minutes. Drain and run under cold water to cool.
- 5 Remove the corn kernels from the cob with a sharp knife and transfer to a blender along with the remaining 1 tbs mustard and ½ tbs Caraway Seed. Season well and blend until a fine paste is formed.
- 6 Break the leaves from the radicchio hearts and transfer to a bowl along with the celery leaves and rocket. Combine the oil with the white wine vinegar, season and pour over the salad leaves, toss to coat thoroughly.
- 7 Serve the whole or halved spatchcock poussins with the bitter salad greens and a spoonful of the corn purée.
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