For our holiday dinner, I used that artisan food basket and churned up:
- a celery root and leek soup with truffle oil;
- roasted beet and watercress salad with a heavenly chunk of Paridiso cheese;
- stuffing with a roast poussin marinated in a chili, honey, cilantro, garlic concoction I whipped up.
Poussin is a small chicken, often referred to as spring chicken, usually less than 28 days old and weighing about 400-450g. That’s often the case in Europe as I understand it. Here in North America a poussin is a cross-breeded chicken called a Cornish Rock game hen and is a little larger than its European cousin. They are ridiculously expensive for their size and this was our first time cooking one. It was part of our last KEG food baskets.
To prepare it, I created a marinade with cilantro, honey, soya sauce, the juice of a lime, some jalopeno pepper, garlic and about a teaspoon of fresh ground cumin. I let that marinate for 4 hours in the fridge and then cooked the little bugger in a 450° oven for an hour or so, with the marinade. The result was a tender, juicy, very yummy little bird that we will certainly try again.
7) let him rest a bit then carve in half and 8) serve with some stuffing
9) leeks and onions; 10) celery root (aka celeriac)
11) sweat the onion and leeks till soft then; 12) toss in the celery root
It all made for a perfect dinner on a blustery evening.