Salad of Grilled Spatchcock Poussin

On lemon bulgar wheat with tomato, honey and saffron dressing.

Ingredients


  • 1 poussin
  • 200 g bulgar wheat
  • 2 unwaxed lemons
  • 2 tomatoes
  • 2 pinches saffron
  • 1 pita bread
  • 1 tblsp honey
  • tablespoon pine kernels
  • tablespoon sultanas
  • 1 clove garlic
  • red wine vinegar (splash)
  • fresh basil leaves
  • lemon thyme sprigs to garnish
  • extra virgin olive oil as required
  • white wine to soak sultanas
  • smoked paprika as rub for poussin
  • chicken stock as required

Method

  1. Spatchcock poussin, use 2 skewers.
  2. Rub poussin with smoked paprika.
  3. Sprinkle over lemon juice. Season with salt & pepper.
  4. Place poussin on roasting dish, adding backbone and wing tips.
  5. Grill on high, turning and basting with olive oil/lemon juice. Turn every 10 minutes, reducing heat to medium half way through. Start checking for done at 25 minutes.
  6. Heat white wine, add sultanas. Leave aside. Cut pitas into chips.
  7. Bring chicken stock to boil with pinch saffron.
  8. Stir stock into bulgar. Grate lemon and stir into bulgar.
  9. Add salt and pepper.
  10. Stir until bulgar is swelling. Cover and leave aside.
  11. Baste/turn poussin.
  12. Boil water for tomatoes, keep a drop for saffron. Soak pinch saffron in 1 tbsp boiling water.
  13. Dry roast pine kernels, leave aside.
  14. Core and slash two tomatoes. Put tomatoes in boiled water for 30 seconds. Refresh in cold water.
  15. Skin, seed and drain tomatoes, reserving residue and juice. Chop tomato flesh. Press tomato residue through sieve into mixing bowl.
  16. Turn/baste poussin. Lower heat to medium checking legs until poussin done. When done, rest poussin for 10 minutes.
  17. Lightly oil pita chips with olive oil and put under medium grill until crisp. Heat plate in oven.
  18. Prepare dressing with strained tomato residue, runny honey, red wine vinegar, finely sliced garlic, saffron. Stir in olive oil as required. Stir in tomato flesh. Check seasoning. Shred basil over dressing.
  19. Cut poussin, Deglaze poussin juices.
  20. Plate up: bulgar, poussin, tomato dressing, pine kernels, drained sultanas, pita crisps, poussin glaze, lemon thyme.

Notes:

By Stuart Dunlop for MasterChef Ireland.





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