Green Tabasco and coriander butter roasted poussin

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This spicy roast poussin recipe from Louise Robinson is packed with zingy flavour, thanks to a buttery baste made from coriander, Tabasco and spring onion.

First published in 2017




Green Tabasco and coriander butter roasted poussin


Preheat the oven to 200°C/gas mark 6
Take the poussin out of the fridge 30 minutes before cooking to allow them to come to room temperature
Place the softened butter in a bowl along with half the spring onion, half the chopped coriander and 2 tablespoons of Tabasco. Season with salt and pepper and mix thoroughly to combine
Place the poussin on a board with the cavities facing you. Carefully use your fingers to prise the breast skin gently away from the flesh to create a little pocket. Push a quarter of the butter mixture under the skin of each bird, ensuring that it is evenly spread into the pocket
Drizzle the birds with a little olive oil, season with salt and pepper and roast in the oven for 35–45 minutes, basting with juices halfway through cooking. Check they are cooked by piercing the thickest part of the thigh – the juices should run clear. If not, give the birds another 5–10 minutes
Remove the birds from the pan and wrap them individually in foil. Rest breast-side down for 10 minutes before serving
While the poussin are resting, place the remaining chopped coriander and spring onion in a bowl, along with the rest of the Tabasco, olive oil and chopped toasted pine nuts
Serve the poussin with the bowl of coriander and pine nut dressing and a fresh green salad made with baby leaves and micro herbs
First published in 2017

Louise Robinson is a former fashion accessories designer turned freelance food writer, stylist and photographer now based in the Sussex countryside.

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