Australian Gourmet Traveller - (02)February 2021 (1)

Spice-rubbed

spatchcocked poussin

SERVES2-4

“Thejoyofa poussinis thatit cooksin
halfthetimeofa normal-sizedchicken.
Spatchcockinga poussinreducesthe
cookingtimefurtherstillandmakesfor
anevenlycookedbirdwithcrispskin
andtendermeat,” says Ghayour.

2 poussins

MARINADE

2 garliccloves,minced

2 tbspdriedmarjoram

1 tbspcorianderseeds, toasted

andground

1 tspchilliflakes

1 tspgroundblackpepper

3 tbspoliveoil

Juiceof½lemon

Freshbread and rocket salad,

to serve

1 Linea bakingtraywithbakingpaper.
2 Tospatchcockpoussins,placeeach
birdinturnbreastsidedownona
choppingboard.Usinga pairofkitchen
scissors,cutdowneithersideofthe
backboneandthenremovethebone.
Laybreastsideuponpreparedbaking
trayandgentlypressdownoneachbird
withbothhandsuntilasflataspossible.
3 Mixallmarinadeingredientstogether
ina smallbowlorjug,thenpourover
poussinsandrubin.Coverandleaveto
marinateintherefrigeratorfor1 hour.
4 Preheatovento220°C(200°Cfan).
5 Roastbirdsforabout 30 minutesor
untilcookedthroughandnicelybrowned
withcrispyskin– thejuicesshouldrun
clearwhenthethickestpartofthemeat
is piercedwiththetipofa sharpknife.
Removefromovenandleavetorestfor
10 minutesbeforeserving with bread
and a rocket salad.

Limeand black pepper frozen yoghurt

SERVES 4

“Ifyouwantsomethingtorefreshyourpalateaftera heavymealandgiveyoujust

a hint of sweetness and plenty of satisfaction, then this is for you,” says Ghayour.

500 gmGreekyogurt

60 gmicingsugar

Finelygratedzestandjuiceof1 lime

1 tsp freshly ground black pepper

1 Placeallingredientsina mixing bowl

andmixtogetherwell.

2 Pouryogurtmixtureintoanice-cream

makerandchurnaccordingtothe

manufacturer’sinstructions.Thisfrozen

yogurtis bestservedstraight from the

ice-cream maker.➤

GOURMET TRAVELLER 107