Recipes, re-invented from cooking shows
Peri Peri Poussin
Prep. Time:
Baking Time:
Total Time:
30 minutes
45 minutes
1 hour 15 minutes
Serves:
Serves 2
Jhane created this dish for MasterChef UK ™ Series 22. Inspired by her Portuguese beach holidays, it pairs smoky barbecue-finished poussin with crispy spiced potatoes, a vivid peri peri sauce and a bright fennel and citrus salad. The judges praised its moist, beautifully cooked bird, its smoky papri...
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Ingredients
FOR THE PERI PERI POUSSIN & RUB:
2 tbsp (14 g) smoked paprika
1 tbsp (6 g) ground coriander
1 tsp (2 g) ground allspice
3 cloves garlic, crushed
1 lemon, zest and juice
2 tbsp (30 ml) olive oil
1 tsp (5 g) fine salt
2 poussin, spatchcocked (~1 lb / 450 g each)
FOR THE PERI PERI SAUCE:
4–6 red bird's-eye chillies, deseeded to taste
1 red bell pepper, roasted and peeled
3 cloves garlic
1 tbsp (7 g) smoked paprika
1 tsp (1 g) dried oregano
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) lemon juice
1/4 cup (60 ml) olive oil
1 tsp (5 g) salt
FOR THE CHILLI OIL (TO FINISH):
3 tbsp (45 ml) neutral oil
1 tsp (2 g) dried chilli flakes
1 pinch smoked paprika
FOR THE CRISPY SPICED POTATOES:
1 lb (500 g) waxy potatoes, cut in chunks
2 tbsp (30 ml) olive oil or duck fat
1 tsp (2 g) smoked paprika
1/2 tsp (1 g) ground cumin
1/2 tsp (1.5 g) garlic powder
Salt, to taste
FOR THE FENNEL & CITRUS SALAD:
1 large fennel bulb, shaved
1 orange, segmented
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) extra-virgin olive oil
Small handful fennel fronds / parsley
Salt and pepper, to taste
EQUIPMENT:
Kitchen scissors or knife Small blender or food processor Roasting tray and wire rack Barbecue, griddle pan or grill Saucepan Mandoline or sharp knife Instant-read thermometer.
Method
STEP 1: MARINATE THE BIRD (DO AHEAD)
Mix the smoked paprika, ground coriander, ground allspice, crushed garlic, lemon zest and juice, olive oil and fine salt into a paste. Spatchcock each poussin by snipping out the backbone and pressing flat, then rub the paste all over, working some under the skin. Chill at least 2 hours, ideally overnight.
STEP 2: MAKE THE PERI PERI SAUCE
Blend the bird's-eye chillies, roasted pepper, garlic, smoked paprika, oregano, red wine vinegar, lemon juice, olive oil and salt to a smooth sauce. Taste and adjust so the heat is present but does not bury the smoke. Split into two: some to baste, the rest to serve.
STEP 3: WARM THE CHILLI OIL
Gently heat the neutral oil with the chilli flakes and a pinch of smoked paprika until fragrant, without frying. Set aside to infuse and cool; it finishes the plate with a clean line of heat.
STEP 4: CRISP THE POTATOES
Parboil the potato chunks for 8–10 minutes until just tender, then drain and steam-dry in the colander. Toss with the oil or duck fat, smoked paprika, ground cumin, garlic powder and salt, then roast at 425°F (220°C) for 30–35 minutes, turning once, until deeply crisp.
STEP 5: ROAST, THEN CHAR THE POUSSIN
Roast the marinated poussin skin-side up at 400°F (200°C) for about 25 minutes, then move to a hot barbecue or griddle, basting with peri peri sauce, until the skin is charred and the juices run clear and an instant-read thermometer reads 165°F (74°C) at the thigh.
STEP 6: REST THE BIRD
Rest the poussin loosely covered for 8–10 minutes so it stays moist.
STEP 7: DRESS THE SALAD
Shave the fennel thinly, segment the orange, and toss both with the lemon juice, extra-virgin olive oil, fronds or parsley and seasoning.
STEP 8: PLATE
Set the poussin over or beside the crispy potatoes, spoon peri peri sauce around, finish with a thread of chilli oil, and serve the fennel and citrus salad alongside.
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Instructions
FOR THE PERI PERI POUSSIN & RUB:
2 tbsp (14 g) smoked paprika
1 tbsp (6 g) ground coriander
1 tsp (2 g) ground allspice
3 cloves garlic, crushed
1 lemon, zest and juice
2 tbsp (30 ml) olive oil
1 tsp (5 g) fine salt
2 poussin, spatchcocked (~1 lb / 450 g each)
FOR THE PERI PERI SAUCE:
4–6 red bird's-eye chillies, deseeded to taste
1 red bell pepper, roasted and peeled
3 cloves garlic
1 tbsp (7 g) smoked paprika
1 tsp (1 g) dried oregano
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) lemon juice
1/4 cup (60 ml) olive oil
1 tsp (5 g) salt
FOR THE CHILLI OIL (TO FINISH):
3 tbsp (45 ml) neutral oil
1 tsp (2 g) dried chilli flakes
1 pinch smoked paprika
FOR THE CRISPY SPICED POTATOES:
1 lb (500 g) waxy potatoes, cut in chunks
2 tbsp (30 ml) olive oil or duck fat
1 tsp (2 g) smoked paprika
1/2 tsp (1 g) ground cumin
1/2 tsp (1.5 g) garlic powder
Salt, to taste
FOR THE FENNEL & CITRUS SALAD:
1 large fennel bulb, shaved
1 orange, segmented
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) extra-virgin olive oil
Small handful fennel fronds / parsley
Salt and pepper, to taste
EQUIPMENT: Kitchen scissors or knife; small blender or food processor; roasting tray and wire rack; barbecue, griddle pan or grill; saucepan; mandoline or sharp knife; instant-read thermometer.
Heading 5
Ingredients
STEP 1: MARINATE THE BIRD (DO AHEAD)
Mix the smoked paprika, ground coriander, ground allspice, crushed garlic, lemon zest and juice, olive oil and fine salt into a paste. Spatchcock each poussin by snipping out the backbone and pressing flat, then rub the paste all over, working some under the skin. Chill at least 2 hours, ideally overnight.
STEP 2: MAKE THE PERI PERI SAUCE
Blend the bird's-eye chillies, roasted pepper, garlic, smoked paprika, oregano, red wine vinegar, lemon juice, olive oil and salt to a smooth sauce. Taste and adjust so the heat is present but does not bury the smoke. Split into two: some to baste, the rest to serve.
STEP 3: WARM THE CHILLI OIL
Gently heat the neutral oil with the chilli flakes and a pinch of smoked paprika until fragrant, without frying. Set aside to infuse and cool; it finishes the plate with a clean line of heat.
STEP 4: CRISP THE POTATOES
Parboil the potato chunks for 8–10 minutes until just tender, then drain and steam-dry in the colander. Toss with the oil or duck fat, smoked paprika, ground cumin, garlic powder and salt, then roast at 425°F (220°C) for 30–35 minutes, turning once, until deeply crisp.
STEP 5: ROAST, THEN CHAR THE POUSSIN
Roast the marinated poussin skin-side up at 400°F (200°C) for about 25 minutes, then move to a hot barbecue or griddle, basting with peri peri sauce, until the skin is charred and the juices run clear and an instant-read thermometer reads 165°F (74°C) at the thigh.
STEP 6: REST THE BIRD
Rest the poussin loosely covered for 8–10 minutes so it stays moist.
STEP 7: DRESS THE SALAD
Shave the fennel thinly, segment the orange, and toss both with the lemon juice, extra-virgin olive oil, fronds or parsley and seasoning.
STEP 8: PLATE
Set the poussin over or beside the crispy potatoes, spoon peri peri sauce around, finish with a thread of chilli oil, and serve the fennel and citrus salad alongside.
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