Since Lundulph keeps asking for roasted animals, I thought I'd make something more special. Well, there was also a special offer in Sainsbury's.
So I got two poussins, ready for roasting.
2 small onions
2 large cloves of garlic
a bunch of fresh thyme
2 handfuls of grape seed oil
- Turn on the oven at 190 degrees C/gas mark 3.
- Peel and chop the onion coarsely.
- Peel and crush the garlic, what I did was just squash it with the side of the kitchen knife.
- Stuff each poussin with an onion, garlic, thyme and sage.
- For each bird, pour a small amout of oil into your hand, then rub in the bird all over. I left the skin on, even if it had some hairs and feathers still left on it.
- Place on a roasting grill and place in the oven to cook for 50 minutes.
Also the onions weren't cooked, but were rather crunchy, I guess this is due to the short baking time of he poussins.
Rosemary and garlic potato wedges
1.5 kg potatoes with firm waxy flesh
1.5 dl grape seed oil
3 tbsp dried rosemary
3 large cloves of garlic
salt and pepper
- Wash the potatoes well, peel if the skin is thick, then cut into wedges, where the thickest part is no more than 1 cm wide.
- Place in a pot and boil for about 7-10 minutes.
- In the mean time, pour the oil in a bowl and add the spices, press in the garlic and let infuse until the potatoes are ready.
- When the potatoes have cooked for 7-10 minutes, drain well, then turn over onto a deepish baking tray.
- Distribute the infused oil, then stir the wedges around so all get well coated with the oil.
- Bake until ready, about 40 minutes, e. g. together with the poussins, in which case place then under the birds.
Note: I used a mix of potatoes, since I had some left over from earlier: King Edward, Vivaldi and Anya. Both King Edward and Vivaldi were great, but the Anya were a bit too hard, so don't use for baking/roasting.