Thyme Butter Roasted Poussin and Peppercorn Sauce
with Herby Garlic Chips, Bacon Greens and Aioli
- Milk
- Sulphites
- Egg
- Mustard
Our Thyme Butter Roasted Poussin and Peppercorn Sauce is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
30 grams
Unsalted Butter
(Contains: Milk)
450 grams
Potatoes
1 unit(s)
Echalion Shallot
100 grams
Asparagus
80 grams
Tenderstem® Broccoli
1 bunch(es)
Thyme
1 unit(s)
Cornfed Poussin
1 sachet(s)
Garlic & Herb Seasoning
1 sachet(s)
Cracked Black Pepper
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
60 grams
British Smoked Bacon Lardons
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the butter from your fridge and leave to one side to soften.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Halve, peel and thinly slice the shallot.
Trim the bottom 2cm from the asparagus and discard. Halve any thick broccoli stems lengthways.
Strip the thyme leaves from their stalks and roughly chop (discard the stalks).
Once the butter has softened slightly, pop into a small bowl and add the thyme. Use a fork to mash the flavours into the butter. Season with salt and pepper.
Snip the string holding the poussin legs together, remove and discard. Transfer the poussin to a baking tray. Coat the poussin in the thyme butter. IMPORTANT: Wash your hands and equipment after handling raw poussin and its packaging.
When the oven is hot, roast on the middle shelf for 35-40 mins, depending on size (see product label for cook time). IMPORTANT: The poussin is cooked when the juices from the thigh run clear and there's no pink meat.
Meanwhile, pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins.
Halfway through cooking, sprinkle over the garlic & herb seasoning, toss to coat and return to the oven for the remaining cook time.
Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the shallot and fry until softened, 3-4 mins.
Stir in the cracked black pepper and cider vinegar. Allow the vinegar to evaporate, 1 min.
Next, stir in the chicken stock paste and water for the sauce (see pantry for amount) and allow it to reduce by about half, 2-3 mins.
Reduce the heat, then stir in the creme fraiche and simmer until thickened, 1-2 mins. Remove from the heat and cover with a lid to keep warm.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the Tenderstem®, asparagus and bacon and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add a splash of water, then cover with a lid (or foil) and allow to cook until the veg are tender, 4-6 mins more. Season with salt and pepper.
When everything's ready, reheat the peppercorn sauce if needed and add a splash of water.
Carve and share the thyme poussin between your serving plates. Serve the garlic chips and bacon veg alongside.
Serve the chips with the aioli and the poussin with the peppercorn sauce.
