Spatchcock poussin with chorizo potatoes, braised gem lettuce and mustard dressing
1 hour 15 minutes plus 24 hours marinating time
Ingredients
- 1 poussin, approx. 450g, spatchcocked (see note)
- 4g of chilli flakes
- 4g of freshly ground black pepper
- 3g of smoked paprika
- 3g of dried rosemary
- 10g of rapeseed oil
- 1 garlic clove, finely grated
- 500g of new potatoes
- 50g of vegetable oil
- 220g of unsalted butter, soft
- 6 garlic cloves, finely sliced
- 2 red onions, finely sliced
- 300g of cooking chorizo, casing removed, finely chopped
- 20g of chives, finely chopped
- 20g of mint, finely chopped
- 20g of flat-leaf parsley, finely chopped
- 2 little gem lettuces, halved lengthways
- 10g of unsalted butter
- 25ml of white wine
- vegetable oil, for frying
- 30g of English mustard
- 10g of white wine vinegar
- 20g of rapeseed oil
- 5g of mint, finely chopped
- 5g of chives, finely chopped
- 5g of flat-leaf parsley, finely chopped
Method · 1 h 15 min
- Marinate the poussin the day before you want to serve the dish. Combine the dry marinade ingredients in a small bowl, then mix through the rapeseed oil and garlic
- Massage the spice mix evenly into the poussin, including under the legs and wings. Marinate for at least 30-45 minutes, but ideally 24 hours in the fridge
- The next day, preheat the oven to 180°C
- Start by steaming the potatoes. In a large deep pan, pour in enough water to come up just below the base of a steamer basket that fits inside. Bring to a simmer, then place the potatoes in the steamer and steam for 8-10 minutes until just cooked but still al dente
- Transfer the potatoes to a board and, using the side of a knife or a spatula, gently crush the potatoes keeping them whole but exposing their insides. Set aside
- Discard the water and wipe out the pan, then return it to a high heat. Add 20g of the oil, and just before it begins to smoke, season the poussin all over with salt and carefully lower it into the pan, skin-side down. Once the skin starts to turn golden brown, add 20g of the butter and allow it to brown. Turn down the heat and cook the poussin for around 6 minutes on each side, basting regularly. Remove the bird to a tray, pour over the brown butter and set aside
- Place the pan back on the heat and, once hot, add the remaining oil and butter. Add the garlic and onions and cook for 2-3 minutes, until softened and starting to colour
- Lower the heat to medium and add the chorizo, along with the crushed potatoes. Sauté until the chorizo fat renders and everything becomes crisp
- Place the poussin on top skin-side up and transfer to the oven to roast for 8 minutes
- Remove the poussin to a tray and transfer the veg to a bowl (or small pan) with a slotted spoon. Pour the roasting juices into a bowl. Keep everything in a warm place
- For the final time, wipe out the pan and return it to the heat with a tablespoon of oil. Sear the lettuces cut-side down until lightly coloured then add the butter and cook until deep golden brown all over, about 3 minutes, basting constantly
- Add the white wine and reduce it by half, then add the resting juices back into the pan – as the liquid reduces, it will emulsify and create a dressing. Place the poussin back into the pan, baste, then return to the oven to bake for a final 5 minutes
- Meanwhile, for the mustard dressing, whisk together the English mustard, white wine vinegar and rapeseed oil, then stir through the mint, chives and parsley
- Fold the chopped herbs through the chorizo potatoes
- To serve, divide the crispy potatoes between two plates. Coat the lettuce in a little of the sauce from the pan, then place next to the potatoes. Cut the poussin in half and divide between the plates on top of the potatoes. Dress with the English mustard dressing and serve
Chef Jack Bond uses Lakeland's OnlyPan Pro to create an impressive dinner all cooked in one pan, utilising six out of its 10 cooking methods. The new potatoes are steamed using the OnlyPan's steamer basket; the poussin is pan-fried to render its fat; chorizo, onions and potatoes are sautéed and roasted in the oven. Jack then braises little gem lettuces before giving the dish a final bake – demonstrating just how easy the OnlyPan Pro makes cooking (and washing up!) at home.
Note: To spatchcock the poussin, place the bird on a board so the back of the bird is facing you. Use scissors to cut along the spine, then fold the sides of the poussin outwards. Turn the bird over so the legs and wings are facing you.
