Peri Peri Poussin
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 paprika depth and the way the orange sweetness lifted the heat. Carefully calibrated chilli keeps the warmth present without ever overwhelming the plate.
- Time: 75 min
Source: Relaxed Recipes
Ingredients
- FOR THE PERI PERI POUSSIN & RUB
- smoked paprika
- ground coriander
- ground allspice
- garlic, crushed
- lemon, zest and juice
- olive oil
- fine salt
- poussin, spatchcocked
- FOR THE PERI PERI SAUCE
- red bird's-eye chillies, deseeded to taste
- red bell pepper, roasted and peeled
- garlic
- dried oregano
- red wine vinegar
- lemon juice
- salt
- FOR THE CHILLI OIL
- neutral oil
- dried chilli flakes
- FOR THE CRISPY SPICED POTATOES
- waxy potatoes, cut in chunks
- olive oil or duck fat
- ground cumin
- garlic powder
- Salt, to taste
- FOR THE FENNEL & CITRUS SALAD
- large fennel bulb, shaved
- orange, segmented
- 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