We went to Aldi the other day (get over yourself, it’s Aldi – great food!) and found that they had some lovely poussin for sale at £2.99 a bird. As Mrs Wanderer was out at book club tonight I thought I’d cook this lovely tamarind glazed poussin with crushed, buttered new potatoes (freshly lifted from the garden) and asparagus.
Ingredients:
1 spatchcocked poussin cut into breasts, thighs and legs.
For the glaze:
2 tablespoons tamarind paste
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons ground cardormum
2 teaspoons fennel seeds
1 green chilli, diced
1 tablespoon tomato puree
35g demerara sugar
1 teaspoon ginger puree
500ml water
2 new potatoes freshly lifted from the garden!
6 asparagus spears
To make:
Add all of the glaze ingredients and tamarind paste to the water and bring to the boil. Simmer on a high heat for 25 minutes and reduce by about a third. Strain through a sieve and leave to cool.
Spatchcock the poussin and cut into quarters, breast and thighs. When the marinade is cool spoon over the poussin and leave in the fridge for at least an hour, overnight is best.
Heat the oven to 180 centigrade fan sprinkle some fennel seeds over the bird and cook the poussin for 40 minutes, spooning over the marinade every ten minutes or so. When cooked leave to rest for 15 minutes.
In the meantime bring a pan of salted water to the boil and add your freshly lifted new potatoes (in our case we’re using Charlottes). Steam the asparagus above the potatoes.
When the potatoes and asparagus are cooked plate up the poussin and enjoy. Add butter to the crushed new potatoes and asparagus for a delicious touch!
The Willoughton Wanderer 
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