Roasted coriander cauliflower
Give cauliflower a bit of zing by adding coriander and red onion to make a low fat, vitamin C-packed side dish
Roast poussin with pickled radishes
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 4 hrs chilling
- More effort
- Serves 2
Skip to ingredients
- 1 tsp chilli flakes
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
- 4 garlic clovessliced
- 3 tbsp olive oil
- zest 2 lemons
- 2 poussinspatchcocked (ask your butcher to do this for you)
- vegetable oilfor frying
For the pickle mix
- 100ml cider vinegar
- 50g golden caster sugar
- 3 black peppercorns
- ½ tsp coriander seeds
- 1 tbsp mustard seeds
- 1 garlic clovecrushed
- 200g mixed radishes(I used black, rainbow and breakfast), washed
- 2 banana shallotspeeled and sliced
Nutrition: per serving
- kcal866
- fat65g
- saturates16g
- carbs8g
- sugars7g
- fibre3g
- protein59g
- salt3.1g
Method
step 1
Make the marinade for the poussins. In a large bowl, mix together the chilli flakes, herbs, garlic, olive oil, lemon zest and 1 tsp salt, and whisk well. Lay the poussins in the mixture, and give them a good toss to make sure they’re well coated. Cover the bowl with cling film, then chill in the fridge for 4 hrs or overnight.
step 2
To make the pickling liquor, put the vinegar, sugar, peppercorns, spices, garlic and a pinch of salt in a saucepan. Bring to the boil and simmer for 3 mins, then remove the pan from the heat and leave to cool.
step 3
Heat oven to 160C/140C fan/ gas 3. Heat a heavy-based, ovenproof frying pan over a low heat. Remove the poussins from the marinade and pat dry with kitchen paper, making sure you wipe off the garlic slices as these will burn. Add a little splash of vegetable oil to the pan. Put both poussins in the pan, breast-side down, and gently colour for 8-10mins – they will become quite a dark colour, but don’t be scared as this is all flavour. Put the pan in the oven for a further 10 mins.
step 4
Meanwhile, prepare the radishes. Depending on the size or shape, you can leave them whole, halve them, or slice thinly. If your radishes have tops, reserve them to finish the dish – they have loads of flavour and will add a real kick. Put the radishes in a small bowl with the shallots, then strain over the pickling liquour, toss well and leave for 10 mins.
step 5
Remove the poussins from the oven, drizzle over a little olive oil and add a sprinkle of flaky salt. Serve with the radishes and a good spoonful of spiced salad cream (see recipe, above right). Finish with the radish tops, if you like.
