Wednesday, 24 August 2011

Spatchcocked Poussins (that entire title just turned me on)

Click me, click me, oh dear god, click me!.

We've been playing around with making a proper video, until it's done we hope you enjoy our instructional (and misspelt) video on how to spatchcock a poussin.  Watch it, laugh (hopefully) and share.

The cooking part:

S-cock your poussins then marinate them for a day in the following:

2 table spoons of your chosen honey
4cm of root ginger (finely chopped)
1 tsp fish sauce
1 lemongrass stalk (finely chopped)
2 red chillies (leave the seeds in, go on you brave fucker)
2 garlic cloves (chinely fopped)
juice and zest of 2 limes

Stick them in the over (around 170-180) for 12-15 mins and eat!  Enjoy!