Roasted Garlic and Peppers Poussin
Roasted Garlic and Peppers Poussin
Serves: to serve 4
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 mins
ingredients
FOR THE POUSSIN
4 tablespoons - olive oil
2 tablespoons - butter
2 - poussins
4 cloves - garlic (peeled and squashed)
- salt and pepper
FOR THE PEPPERS
2 tablespoons - olive oil
2 - 3 - red peppers
4 oz - Kalamata olives
FOR THE SAUCE
12 tablespoons - olive oil
4 tablespoons - lemon juice
2 cloves - garlic
15 - 20 - fresh basil leaves
4 tablespoons - olive oil
2 tablespoons - butter
2 - poussins
4 cloves - garlic (peeled and squashed)
- salt and pepper
FOR THE PEPPERS
2 tablespoons - olive oil
2 - 3 - red peppers
4 oz - Kalamata olives
FOR THE SAUCE
12 tablespoons - olive oil
4 tablespoons - lemon juice
2 cloves - garlic
15 - 20 - fresh basil leaves
directions
- Preheat the oven to Mk 4 - 350ºF - 180ºC. Heat the olive oil and butter in an ovenproof dish. Cut the poussins in two so you have four halves. Add the poussin and squashed garlic to the pan. Fry the poussin halves for 6-7 minutes, turning frequently, or until golden-brown all over. Season well with salt and freshly ground pepper then transfer them to the oven to roast for 15-18 minutes, or until cooked through (discard the garlic).
- Meanwhile, deseed and chop the peppers. Heat the olive oil in a frying pan (skillet) and add the peppers and olives. Fry gently for 8-10 minutes, or until the peppers are tender.
- For the sauce, peel and finely chop the garlic. Gently heat the oil, lemon juice and garlic in a small pan until warmed through. Remove from the heat, tear each basil leaf into three or four pieces and stir into the sauce. To serve, place the poussin and peppers onto a serving plate and drizzle the sauce over the top.