Cumin and turmeric roast poussins with avocado puree recipe
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Diana Henry,
The Telegraph s award-winning cookery writer
27 May 2021 ⢠3:46pm
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I had a dish like this the first time I ate in Sally Clarkeâs eponymous restaurant about 25 years ago. I donât know exactly what was in herâs but this is my approximation. She served it with spring vegetables so those would be good on the side.
Prep time: 10 minutes |
2 tsp English mustard
Preheat the oven to 190C/170C fan/Gas 5.Â
Mix together the spices, butter, oil, sugar, mustard and some seasoning. Season the poussins inside then spread the spice paste all over the outside. Put into a roasting-tin and cook in the oven for 50 minutes. Baste occasionally with the cooking juices. Theyâre cooked when the juices between the thigh and the bird run clear.
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