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Friday, 16 March 2012

Poussin Wrapped in Sage Butter and Pancetta

I bought some gorgeous pancetta (yes,cured pork belly is very attractive to me) from Parnell french market and can't wait to use it for roasting poultry. Usually I'd go for chicken but when you watch too many celebrity chefs programs you want to try something new. So I went for a poussin, also known as Cornish hen. The pancetta is from Salas and I have always bought their salamis as they taste really good; smokey and flavourful and perfect for stews.

First I cleaned two poussins, I have tiny hands and they are the size of my hands. Cute huh?  Towel dry them before seasoning with coarse salt and freshly ground black pepper.

 Heat olive oil in pan and pan fry the poussins with garlic and rosemary and turn it around to get both side of skin crispy. About 2 minutes on each side. Take them out of the pan and put on a roasting pan. Spread sage butter on the skin and wrap with pancetta and roast at 180c for 35degrees minutes and take it out just to check on crispiness.

Garnish with pea puree, balsamic glaze and micro greens.


2 poussins/cornish chicken
100gm good quality pancetta/ prosciutto
1 small sprig of rosemary
4-5 cloves of garlic

for Pea Puree:
1 cup frozen peas
2 tbsp cream

for Sage Butter
50gm unsalted butter
8-12 small sage leaves.

Boil frozen peas for about 10 minutes, drain and put into a food processor or hand whisk.
Add cream and blizz until smooth and velvety.

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Kelly | Eat Yourself Skinny said...

Wow what a great recipe, this looks so delicious! Fabulous blog you have, so glad to be your newest follower! xoxo

Her Worldly Pleasures said...

Thanks Kelly ! So happy that you are following my blog,have a fantabulous day !

Kelli @ The Corner Kitchen said...

Yum!! Everything about this sounds absolutely delicious & amazing!!!