Poussins, Sweet Potatoes and Links of Note
Well I'm back in Ireland after a wonderful weekend. I was very reluctant to go, but am so glad I did. Everyone has grown up but still looks the same! In another ten years we'll all be grey and sagging, but at least we can remember the good times! :) A lot of my former classmates read the blog apparently, so hi guys, don't be afraid to comment!
I've been promising this simple recipe for ages. Poussins are basically young chickens, the same as Cornish Hens. They are reared to be eaten at four to five weeks of age and as such are extremely tender and moist. They take a mere thirty minutes to roast and make quite an elegant supper. I found these little guys on sale at Dunnes Stores for less than a breast of chicken! Good times!
I opted to serve these with a very simple roast sweet potato. The sweet potatoes were sitting in my pantry for awhile and I wanted to use them up, despite himself not being a fan. Tough, he could deal for one night. We were both absolutely amazed at the flavour, not too sweet, just a hint, but still delightfully flavoursome. How this simple seasoning could bring out the subtle earthiness of the potato was just incredible. We were more enamoured with the potatoes than the birds! We actually fought over the last few bites! I have since tried these and the kids enjoy them too, chilli flakes and all. I highly highly recommend you try these, especially if you are looking for a lower carb or GI alternative to potatoes.
Disclaimer: The photo stinks. It was late and dark, I had to use flash. It was really a lot more appetising than it looks! :)
Toss all the ingredients together in a large bowl, making sure the potatoes are completely coated in the oil. Place on a large baking sheet in a single layer. Bake for 30 minutes.
Lower the heat to 200C/400F and turn over the potatoes. Place poussins in oven.
Poussins will take 25-30 minutes. The potatoes may need a further 5-10 during which the birds can rest. They should be slightly caramelised around the edges and cooked through.
Serve immediately and enjoy!
For the Poussins:
Season the birds with salt and pepper. Mix honey, mustard and vinegar. Taste for seasoning, adjust accordingly. Using a pastry brush or your fingers, rub the glaze all over the birds. Drizzle remaining glaze over top.
Bake for 25-30 minutes or until fully cooked. Allow to rest for 5-10 minutes or until potatoes are done.
I've been promising this simple recipe for ages. Poussins are basically young chickens, the same as Cornish Hens. They are reared to be eaten at four to five weeks of age and as such are extremely tender and moist. They take a mere thirty minutes to roast and make quite an elegant supper. I found these little guys on sale at Dunnes Stores for less than a breast of chicken! Good times!
I opted to serve these with a very simple roast sweet potato. The sweet potatoes were sitting in my pantry for awhile and I wanted to use them up, despite himself not being a fan. Tough, he could deal for one night. We were both absolutely amazed at the flavour, not too sweet, just a hint, but still delightfully flavoursome. How this simple seasoning could bring out the subtle earthiness of the potato was just incredible. We were more enamoured with the potatoes than the birds! We actually fought over the last few bites! I have since tried these and the kids enjoy them too, chilli flakes and all. I highly highly recommend you try these, especially if you are looking for a lower carb or GI alternative to potatoes.
Disclaimer: The photo stinks. It was late and dark, I had to use flash. It was really a lot more appetising than it looks! :)
Honey Mustard Glazed Poussins with Roasted Sweet Potatoes
For the sweet potatoes:
- 5-6 sweet potatoes, peeled and cut into 1inch rounds
- 3 tbsp olive oil
- 1 tbsp fresh chopped thyme
- 3 cloves garlic, finely diced
- 1 tsp chilli flakes
- 1/2 tsp sea salt
Toss all the ingredients together in a large bowl, making sure the potatoes are completely coated in the oil. Place on a large baking sheet in a single layer. Bake for 30 minutes.
Lower the heat to 200C/400F and turn over the potatoes. Place poussins in oven.
Poussins will take 25-30 minutes. The potatoes may need a further 5-10 during which the birds can rest. They should be slightly caramelised around the edges and cooked through.
Serve immediately and enjoy!
For the Poussins:
- 2 poussins, cleaned and trussed
- 1/2 cup honey
- 2 tbsp dijon or wholegrain mustard
- 1 tsp cider vinegar
- fresh ground pepper
- salt
Season the birds with salt and pepper. Mix honey, mustard and vinegar. Taste for seasoning, adjust accordingly. Using a pastry brush or your fingers, rub the glaze all over the birds. Drizzle remaining glaze over top.
Bake for 25-30 minutes or until fully cooked. Allow to rest for 5-10 minutes or until potatoes are done.
*****
Now for some links of note.
- Many of you arrive here looking for Irish things. What's more Irish than a beautiful painting by a talented Irish artist? Check out Eolai's painting sale here. The prices are incredible and there are some beautiful pieces up for grabs!
- The Ice Cream Ireland book has been released! I know I can't wait to get my hands on a copy!
- A must try recipe: Crab Nachos - oh baby!
- Home-Ec 101 is going through some Spring Cleaning tips. Start here with your kitchen! I know I need all the help I can get! :)
- Ree, the Pioneer Woman has done it again. I am so making these flower pot desserts for Ella's 4th birthday party next week!
- I may have mentioned this before, but if not, FitDay is a great online resource to track your food consumption and calories. I use it sporadically when I decide it's time to watch the old waist again, which would be now! It's also great for us cooks as it's easy to calculate nutritional values of your meals from the ingredients. I actually use the downloadable version, but the online one is free and works just as well! :)
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