← Todas las recetas

Spatchcock poussin with walnut salad

Spatchcock poussin with walnut salad is a home-style recipe made with Sherry Vinegar and Olive Oil.

Illustrative photo

Ingredientes

• 2 tbsp
• 2 tbsp
• 1 tbsp

Preparación (vista previa)

1. 1

   Spatchcocked poussin take no time to cook and the result is juicy, tender meat.

2. 2

   Mix the shallots, parsley, chillies, oregano and chives together in a bowl. Stir in the vinegar, olive oil, Tabasco sauce and lemon juice.

3. 3

   Heat an ovenproof griddle pan until hot.

4. 4

   Place the poussins and lemon halves onto the griddle pan and fry for 2-3 minutes on each side, or until golden-brown on both sides.

5. 5

   Transfer to the grill and cook for for 8-10 minutes, or until cooked through.

6. 6

   Squeeze the roasted lemon halves over the poussins (take care as the lemon halves will be hot).

7. 7

   For the walnut salad, mix the celery, walnuts, stilton, parsley and celery leaves together in a bowl.

8. 8

   Whisk the crème fraîche, honey, vinegar and mayonnaise together in a bowl until smooth.

9. 9

   Add the dressing to the salad and mix until well combined.

10. 10

    To serve, place the poussin onto a serving plate, drizzle over the sauce and spoon the salad alongside.