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.


Ingredients:

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

for Pea Puree:
1 cup frozen peas
2 tbsp cream
salt
pepper

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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