WORDS��AMY�GRIER���NUTRITIONAL�INFORMATION��MELANIE�FLOWER�NATURAL�HEALTHCARENATURAL-HEALTHCARE�NET
F O O D
GOURMET ON T H E GO
THE SATURDAY SUPPER
Grilled poussins
with lemon,
marjoram and
garlicky yoghurt
Poussins, a very young and small
chicken, are naturally tender and are
the ideal choice for a special supper.
For best results, salt them the day
before to bring out the crispiness of
the skin. Serve with a fruity red wine
or a dry white, and either flat bread
or some roasted new potatoes.
Your guests will be clucking
with approval.
Cooking time 15 minutes
preparation (plus 12 hours
marinating), 20 minutes
for cooking
Per portion:
Fat: 14g
Kcals: 647
Ingredients (serves 4) 4 Poussins,
spatchcocked X 1 tbsp course sea salt
X Juice of 1 lemon X Small bunch of
marjoram, leaves only, chopped X 1 red
chilli, finely sliced X 4 tbsp extra virgin
olive oil Yoghurt dressing: 300ml thick
Greek style yoghurt X 2 garlic cloves,
peeled and crushed X Salt X 40ml
extra virgin olive oil
Method Step 1: Salt the spatchcocked
poussins, refrigerate overnight.
Step 2: An hour before cooking,
remove the poussins from the fridge.
Step 3: Brush off the excess salt and
sprinkle with lemon juice. Stir marjoram
and chilli into the olive oil, then rub the
mixture all over the birds and set aside.
Step 4: Heat your grill to its highest
temperature and lay the poussins
skin side down under the grill for 6-8
minutes. Turn and grill for another
8 minutes until skin is golden.
Step 5: To make the yoghurt dressing,
T HE I NDULG E R
The 1998 Vintage Palmes d’Or
Champagne is the perfect gift for
wine lovers. Made with a unique
blend of half Pinot noir and half
Chardonay grapes, Palmes d’Or
is lively and full of character
with a lingering and full bodied
flavour. Until recently it has only
been available in Paris, but from
23 November, it will be available
at Vinopolis. It comes in an
elegant ‘Black Pearl’ bottle, with
two champagne flutes (£150,
vinopolis.co.uk).
SOMETIMES�ONLY�
FOOD�WILL�DO
CRISPY POUSSIN IS GREAT
WITH A SALAD OF ROCKET
AND CHERRY TOMATOES
put the yoghurt, garlic, salt and olive oil
into a bowl and stir well.
Step 6: Spoon the yoghurt dressing
over the poussins and serve with
cherry tomatoes and flatbread.
Extract from My Favourite Ingredients by
Skye Gyngell, Quadrille Publishing, £25
AY CARAMBA
Tapas In A Box does exactly what it
says on the, uh... box. The ultimate
deliverable dinner party, you can have
your patatas
bravas and
heat them
too, as all the
delicious hot
and cold
dishes arrive
blast frozen
ready for
you to
defrost and serve in your own time.
For bigger parties they’ll even deliver
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Available nationwide from £9 per
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HAVE YOUR VERY
OWN TAPAS NIGHT
DELIVERED IN A BOX
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