Roasted poussin with vegetable infused puy lentils

Roast garlic, golden poussin and zesty Puy lentils make a real winner for dinner in this irresistible ensemble from Rob Rees
Roasted poussin with vegetable infused puy lentils
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: 50 minutes
  • Effort: medium

Ingredients

For the poussin

  • 2 whole heads garlic, blanched
  • 2 poussins, oven ready
  • 3 tbsp olive oil
  • 4 sprig thyme
  • 2 tsp caraway seeds
  • 2 tsp cracked black pepper
  • 1 lemons
  • 1 limes

For the lentils

  • 2 tbsp olive oil
  • 1 star anise
  • 1 cinnamon sticks
  • 2 cloves
  • 1 tsp mustard, Tewesbury
  • 0.5 onions, finely diced
  • 1 clove garlic, crushed
  • 0.5 celeriac
  • 0.5 swede, finely diced
  • 1 parsnips, finely diced
  • 200 g Puy lentils, washed
  • 1 oranges, juice
  • 600 ml vegetable stock or water
  • 4 tbsp plain natural yogurt
  • 1 handfuls coriander, chopped

Method

1. Set the oven to 200C/gas 6. Cut each of garlic bulb in half and place into the centre of a roasting pan. 2. Place the poussin breast side up onto the garlic allowing at least a three centimetre gap between each bird so that the heat is allowed to circulate. 3. Drizzle each one with the olive oil and sprinkle over the thyme, caraway seeds and pepper. 4. Grate the zest of lemon and lime over each bird and finally squeeze over the juice from each. 5. Roast for 40 minutes, or until the juices run clear. 6. Meanwhile, heat the olive oil in a saucepan. Add the spices and mustard and heat for approximately 30 seconds to release the flavours. 7. Add the onion and garlic and cook gently for two to three minutes. 8. Add the diced vegetables and sweat for a further minute. 9. Stir in the lentils, orange juice and stock and then turn the heat down to a simmer. 10. Cook slowly for 15 to 20 minutes, until the liquid is almost absorbed and the lentils are Al dente. 11. Just before serving, add the yoghurt and coriander. 12. Spoon the lentils into a warmed shallow dish and top with the poussin. Garnish with the roasted garlic and some sprigs of Watercress. Pour over any juices from the roasting pan and serve immediately.

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